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Tiramisu Pie

(4 Votes)
Updated December 19, 2018
EDR Tiramisu Pie
SERVES
12
SERVING SIZE
1 slice
CHILL TIME
3 Hr
COOK TIME
55 Min

Our recipe for Tiramisu Pie puts a quirky twist on a time-honored classic! Even though we've made it diabetic-friendly, it's still full of that great coffee flavor you love!

What You'll Need

  • 28 single low-fat graham crackers, finely crushed
  • 3 tablespoons margarine, light
  • 2 packets Splenda
  • 1 (15-ounce) container part-skim ricotta cheese
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup liquid egg substitute
  • 6 ladyfingers, split
  • 1/2 cup strong black coffee
  • 1 tablespoon brandy
  • 1 cup frozen fat-free whipped topping, thawed
  • 1 (1-ounce) square semi-sweet chocolate, shaved

What to Do

  1. Preheat oven to 350 degrees F. In a bowl, combine graham crackers, margarine, and sweetener packets. Mix well. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until ready to fill.
  2. In a large bowl, with an electric mixer on medium speed, combine ricotta cheese, sugar, and vanilla until well blended. Add eggs and mix until blended.
  3. Arrange ladyfingers on bottom of pie crust and drizzle with coffee and brandy.
  4. Pour cheese mixture over ladyfingers and bake 55 to 60 minutes, or until the center is nearly set. Cool on a wire rack, then cover and chill for at least 3 hours or overnight.
  5. Cover with a thin layer of whipped topping and top with shaved chocolate just before serving.

Notes

  • Click here for even more delicious and diabetes-friendly Italian dessert recipes! 

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 182
  • Calories from Fat 55
  • Total Fat 6.1g 9 %
  • Saturated Fat 2.9g 14 %
  • Trans Fat 0.0g 0 %
  • Protein 8.6g 17 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 23mg 8 %
  • Sodium 139mg 6 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 0.8g 3 %
  • Sugars 9.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I can not stress this to you people enough. When calling something a diabetic recipe you never, never, ever put sugar in it. You replace it with something like stevia, splenda, etc., the list goes on. But for the love of diabetics everywhere, please stop putting sugar in it. Why do you want to kill us. What have we ever done to you.

To Nin123: I have another tip that I don't see often. Instead of -when making hot or cold- chocolate milk with cocoa, put a pinch of stevia to sweeten.( All the ready made chocolate milk drinks contain large amounts of sugar). Cocoa and milk are diabetic super foods! Barbara - South Africa

I've noticed a number of recipes on this site that use sugar often. I cannot make any of those recipes -- too many carbs. Why is the 1/3 cup sugar used? Can't a substitute be used? Sorry, folks, but some of these "diabetic" recipes are not ideal for the health of a diabetic.

Hello - We follow guidelines set by the American Diabetes Association when we develop recipes for our site. The ADA has a great page that provides information on sugar in a diabetic diet: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/understanding-carbohydrates/sugar-and-desserts.html Of course, you should always follow your doctor or medical professional's recommendations. In this recipe (and in many on the site), you could use a sugar substitute in place of the real sugar.

Hi Audrey. A Graham Cracker Pie Crust is simply a store-bought pie crust made using graham crackers. You can make your own using ground up graham crackers and melted butter. Alternatively, you can use any store-bought crust. As for metric measurements, I would suggest using Google to find an online converter.

we in south africa do not always have all the ingredients so what is graham cracker pie crust and what do i substitute it with and what is the metric measurements of these ingredients .thanks audrey

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