14 Low Calorie Pie Desserts You’Ll Crave Tonight

You want pie that won’t torpedo your calories? Same. These 14 low-calorie pie desserts deliver big flavor with smart swaps, so you can have your slice and your goals too.

We’re talking creamy, fruity, chocolatey, and even frozen pies that hit the sweet spot without the sugar crash. Ready to bake smarter, not sadder?

1. Strawberry Greek Yogurt Cloud Pie That Floats Off Your Fork

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This pie tastes like strawberry cheesecake’s lighter, fluffier cousin. It sets in the fridge, so no oven drama. Perfect for spring brunches or when you need dessert in under 20 minutes of hands-on time.

Ingredients:

• 1 1/2 cups crushed light graham cracker crumbs
• 3 tbsp light butter, melted
• 1 cup chopped fresh strawberries
• 1 1/2 cups nonfat Greek yogurt
• 1 package (0.3 oz) strawberry sugar-free gelatin
• 1/4 cup boiling water
• 1 cup light whipped topping
• 1 tsp vanilla extract

Instructions:

1. Stir crumbs and melted butter. Press into a 9-inch pie plate. Chill 10 minutes.
2. Dissolve gelatin in boiling water. Cool 5 minutes.
3. Whisk yogurt, vanilla, and cooled gelatin until smooth. Fold in whipped topping and strawberries.
4. Pour into crust. Chill 4 hours until set.

Top with extra sliced berries for drama. Swap strawberries for raspberries if you like a tart punch.

Estimated Nutrition (Serves 8, ~1 slice/1/8 pie): Calories 165, Total Fat 4.6 g, Total Carbohydrates 23 g, Dietary Fiber 1.2 g, Net Carbs 21.8 g, Protein 7 g. FYI: Estimates only; ingredients vary.

2. No-Bake Key Lime Light Pie That Zings (In A Good Way)

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Tangy, bright, and creamy, this tastes like sunshine in a slice. You’ll get the classic key lime vibe with fewer calories thanks to yogurt and a thinner crust.

Ingredients:

• 1 cup light graham cracker crumbs
• 2 tbsp light butter, melted
• 1 1/4 cups nonfat Greek yogurt
• 1 can (14 oz) fat-free sweetened condensed milk
• 1/2 cup fresh lime juice (key lime if you can)
• 1 tbsp lime zest
• 1 cup light whipped topping

Instructions:

1. Combine crumbs and butter. Press lightly into a 9-inch pie plate. Chill 10 minutes.
2. Whisk yogurt, condensed milk, lime juice, and zest until thickened.
3. Fold in whipped topping. Pour into crust.
4. Chill 4–6 hours to fully set.

Garnish with micro-thin lime slices. Want lower carbs? Skip crust and make parfait cups.

Estimated Nutrition (Serves 10, ~1/10 pie): Calories 188, Total Fat 3.9 g, Total Carbohydrates 33 g, Dietary Fiber 0.4 g, Net Carbs 32.6 g, Protein 7.8 g. Estimates only.

3. Blueberry Oat Crumble Skillet Pie For When You “Don’t Do Crust”

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Skip the rolling pin. This one-pan pie leans on a toasty oat crumble and juicy blueberries for a cozy, low-fuss dessert.

Ingredients:

• 4 cups fresh or frozen blueberries
• 2 tbsp cornstarch
• 2 tbsp lemon juice
• 3 tbsp granulated sugar (or 2 tbsp zero-cal sweetener)
• 1 tsp vanilla extract
• 3/4 cup old-fashioned oats
• 1/4 cup white whole wheat flour
• 2 tbsp brown sugar
• 2 tbsp light butter, melted
• Pinch salt

Instructions:

1. Preheat oven to 375°F. Toss blueberries with cornstarch, lemon juice, sugar, and vanilla in a 9-inch oven-safe skillet.
2. Mix oats, flour, brown sugar, salt, and butter until clumpy. Sprinkle over berries.
3. Bake 25–30 minutes until bubbly and golden.

Serve warm with a dollop of light yogurt. Frozen berries? No thaw needed—just add 1 extra teaspoon cornstarch.

Estimated Nutrition (Serves 8): Calories 138, Total Fat 3.2 g, Total Carbohydrates 27 g, Dietary Fiber 3.8 g, Net Carbs 23.2 g, Protein 2.6 g. Estimates only.

4. Chocolate Pudding Pie That Doesn’t Wreck Leg Day

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Silky, chocolatey, and secretly lighter thanks to skim milk and a cocoa-kissed filling. It sets fast, so dessert happens on your schedule.

Ingredients:

• 1 reduced-fat graham crust (store-bought, 9-inch)
• 1 box (1.4 oz) sugar-free instant chocolate pudding
• 2 cups cold skim milk
• 1/2 cup light whipped topping
• 1 tbsp dark cocoa powder (optional, for extra depth)
• 1 tsp vanilla extract

Instructions:

1. Whisk pudding mix, milk, cocoa, and vanilla for 2 minutes until thick.
2. Fold in whipped topping.
3. Pour into crust and chill 2–3 hours.

Shave a little dark chocolate on top if you feel fancy. Want extra protein? Use high-protein milk.

Estimated Nutrition (Serves 8): Calories 170, Total Fat 6.2 g, Total Carbohydrates 24 g, Dietary Fiber 2 g, Net Carbs 22 g, Protein 4.5 g. Estimates only.

5. Cinnamon Apple Skillet Pie With Phyllo Flakes (Crunch City)

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All the cozy apple pie vibes with a fraction of the crust calories thanks to crisped phyllo shards. It’s rustic, fast, and ridiculously aromatic.

Ingredients:

• 4 cups thinly sliced apples (Honeycrisp or Granny Smith)
• 1 tbsp lemon juice
• 2 tbsp granulated sugar (or 1 1/2 tbsp zero-cal sweetener)
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 4 sheets phyllo dough
• 1 1/2 tbsp light butter, melted

Instructions:

1. Preheat oven to 400°F. Toss apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch in an 8–9 inch skillet.
2. Brush phyllo lightly with butter, stack, and crumple over apples.
3. Bake 18–22 minutes until apples bubble and phyllo crisps.

Dust with a pinch of powdered sugar. Serve with vanilla skyr for a protein boost, IMO the best combo.

Estimated Nutrition (Serves 6): Calories 146, Total Fat 4.2 g, Total Carbohydrates 27 g, Dietary Fiber 3.7 g, Net Carbs 23.3 g, Protein 2.2 g. Estimates only.

6. Lemon Ricotta Meringue Pie That Feels Fancy But Isn’t

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Bright lemon and creamy ricotta team up for a lighter custard. A cloud of meringue on top makes it look bakery-level, without bakery calories.

Ingredients:

• 1 reduced-fat pie crust (9-inch), par-baked
• 3/4 cup part-skim ricotta
• 3/4 cup nonfat Greek yogurt
• 1/2 cup sugar (or 1/3 cup zero-cal sweetener)
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 large eggs, divided
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar

Instructions:

1. Heat oven to 350°F. Whisk ricotta, yogurt, 1/3 cup sugar, lemon juice/zest, 2 whole eggs + 1 yolk, and vanilla.
2. Pour into crust and bake 25–30 minutes until just set. Cool slightly.
3. Beat remaining egg white with 3 tbsp sugar and cream of tartar to stiff peaks. Swirl over pie.
4. Return to oven 8–10 minutes until tips brown. Chill 2 hours.

Try Meyer lemons for extra floral notes. Keep meringue dry-free by spreading to the crust edge to seal.

Estimated Nutrition (Serves 10): Calories 177, Total Fat 6.5 g, Total Carbohydrates 23 g, Dietary Fiber 0.6 g, Net Carbs 22.4 g, Protein 6.6 g. Estimates only.

7. Peanut Butter Silk Mini Pies That Won’t Break The Bank (Or Diet)

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Mini pies = built-in portion control. These deliver creamy peanut butter goodness with Greek yogurt and a light hand on the crust.

Ingredients:

• 8 mini graham crusts
• 3/4 cup powdered peanut butter (like PB2)
• 1/2 cup nonfat Greek yogurt
• 1/2 cup light cream cheese, softened
• 1/3 cup powdered sugar (or 1/4 cup zero-cal sweetener)
• 1 tsp vanilla extract
• 1 cup light whipped topping

Instructions:

1. Beat cream cheese, yogurt, powdered peanut butter, sugar, and vanilla until smooth.
2. Fold in whipped topping.
3. Divide among mini crusts. Chill 2 hours.

Top with a few mini chocolate chips if you’re feeling extra. Or go crustless in silicone molds to shave more calories.

Estimated Nutrition (Serves 8, 1 mini pie): Calories 171, Total Fat 7 g, Total Carbohydrates 21 g, Dietary Fiber 2 g, Net Carbs 19 g, Protein 7 g. Estimates only.

8. Rustic Peach Skyr Pie That Tastes Like Summer Porch Sittin’

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Juicy peaches meet tangy Icelandic skyr in a lightly sweet, creamy filling. It’s summery, refreshing, and great for potlucks.

Ingredients:

• 1 reduced-fat graham crust
• 1 1/2 cups plain nonfat skyr
• 2 cups peeled sliced peaches (fresh or frozen, thawed)
• 1/3 cup honey (or 1/4 cup zero-cal sweetener)
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch salt

Instructions:

1. In a saucepan, cook peaches, honey, and cornstarch over medium until thick and glossy, 5–7 minutes. Cool completely.
2. Whisk skyr, vanilla, and salt. Fold in cooled peaches.
3. Spread into crust. Chill 4 hours.

Top with sliced almonds for crunch. Frozen peaches need an extra minute on the stove, that’s it.

Estimated Nutrition (Serves 8): Calories 167, Total Fat 4.6 g, Total Carbohydrates 26 g, Dietary Fiber 1.6 g, Net Carbs 24.4 g, Protein 8.5 g. Estimates only.

9. Banana Cream Pie Lite With Real Banana (Not Mystery Flavor)

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All the banana cream pie nostalgia without the sugar bomb. Real banana, light pudding, and a whisper of whipped topping keep it dreamy.

Ingredients:

• 1 reduced-fat graham crust
• 2 medium bananas, sliced
• 1 box (1.4 oz) sugar-free vanilla instant pudding
• 2 cups cold skim milk
• 1/2 cup light whipped topping
• 1 tsp vanilla extract

Instructions:

1. Arrange banana slices in the crust.
2. Whisk pudding mix, milk, and vanilla for 2 minutes. Fold in whipped topping.
3. Pour over bananas. Chill 3 hours.

Sprinkle with crushed vanilla wafers if you’ve got a few calories to spare. Or go half-crust: use only half the crust shell to reduce calories further—yes, it works.

Estimated Nutrition (Serves 8): Calories 176, Total Fat 5.4 g, Total Carbohydrates 30 g, Dietary Fiber 2.5 g, Net Carbs 27.5 g, Protein 4.5 g. Estimates only.

10. Pumpkin Pie For The People Who Want Seconds

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Classic pumpkin pie, slimmed with evaporated skim milk and less sugar. The spices still hit hard, so flavor stays big.

Ingredients:

• 1 reduced-fat pie crust (9-inch)
• 1 can (15 oz) pure pumpkin puree
• 1 can (12 oz) evaporated skim milk
• 2 large eggs
• 1/2 cup brown sugar (or 1/3 cup zero-cal sweetener)
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp salt

Instructions:

1. Preheat oven to 425°F. Whisk pumpkin, milk, eggs, sugar, spices, and salt.
2. Pour into crust. Bake 15 minutes, then reduce to 350°F and bake 30–35 minutes until set at 2-inch center.
3. Cool completely.

Serve chilled with a tiny puff of whipped topping. Pro tip: bake on a preheated sheet pan for a crisper crust.

Estimated Nutrition (Serves 10): Calories 172, Total Fat 5.4 g, Total Carbohydrates 26 g, Dietary Fiber 3.1 g, Net Carbs 22.9 g, Protein 5.7 g. Estimates only.

11. Cherry Almond Crustless Pie Bars (Yes, Pie Without The Pie)

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Think custardy pie meets bar cookie, minus the heavy crust. Almond extract makes the cherry flavor pop like fireworks.

Ingredients:

• 2 cups pitted cherries (fresh or frozen, thawed)
• 3 large eggs
• 1 cup nonfat Greek yogurt
• 1/3 cup sugar (or 1/4 cup zero-cal sweetener)
• 1/2 cup white whole wheat flour
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• Pinch salt

Instructions:

1. Heat oven to 350°F. Line an 8×8 pan with parchment.
2. Whisk eggs, yogurt, sugar, flour, extracts, and salt until smooth.
3. Fold in cherries. Pour into pan and bake 28–32 minutes until set.

Dust with a whisper of powdered sugar. Swap cherries for blueberries if that’s your jam.

Estimated Nutrition (Serves 9, ~1 square): Calories 128, Total Fat 2.2 g, Total Carbohydrates 20 g, Dietary Fiber 1.9 g, Net Carbs 18.1 g, Protein 7.1 g. Estimates only.

12. Mango Coconut Freezer Pie That Screams Vacation

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Creamy mango meets light coconut in a frosty, no-bake stunner. It’s refreshing and tastes like beach weather even in February.

Ingredients:

• 1 cup light graham crumbs
• 2 tbsp light butter, melted
• 1 1/2 cups frozen mango, thawed and pureed
• 1 cup light coconut milk (canned)
• 3/4 cup nonfat Greek yogurt
• 2 tbsp honey (or 1 1/2 tbsp zero-cal sweetener)
• 1 tbsp lime juice
• 1 cup light whipped topping

Instructions:

1. Mix crumbs and butter; press into a 9-inch pie plate. Freeze 10 minutes.
2. Blend mango puree, coconut milk, yogurt, honey, and lime until smooth.
3. Fold in whipped topping. Pour into crust.
4. Freeze 4 hours. Thaw 10–15 minutes before slicing.

Toast a tablespoon of shredded coconut for garnish. Prefer pineapple? Swap it 1:1 for a tropical remix.

Estimated Nutrition (Serves 10): Calories 164, Total Fat 5.1 g, Total Carbohydrates 26 g, Dietary Fiber 1.5 g, Net Carbs 24.5 g, Protein 4.8 g. Estimates only.

13. Cocoa Berry Ricotta Pie That’s Basically Dessert Protein

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Light ricotta gives a cheesecake vibe without the heaviness. Cocoa and berries make it feel indulgent while macros stay friendly.

Ingredients:

• 1 reduced-fat graham crust
• 1 1/2 cups part-skim ricotta
• 1/2 cup nonfat Greek yogurt
• 1/3 cup sugar (or 1/4 cup zero-cal sweetener)
• 2 tbsp dark cocoa powder
• 1 large egg
• 1 tsp vanilla extract
• 1 cup mixed berries, divided

Instructions:

1. Heat oven to 325°F. Blend ricotta, yogurt, sugar, cocoa, egg, and vanilla until silky.
2. Pour into crust. Bake 25–30 minutes until just set. Cool.
3. Top with berries. Chill 2 hours.

Drizzle with 1 teaspoon melted dark chocolate if you’re feeling chef-y. Use a springform and no crust to drop calories further.

Estimated Nutrition (Serves 8): Calories 173, Total Fat 6.2 g, Total Carbohydrates 21 g, Dietary Fiber 2.9 g, Net Carbs 18.1 g, Protein 9.2 g. Estimates only.

14. Maple Sweet Potato Pie That Converts Pumpkin Loyalists

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Silky sweet potato with a kiss of maple and warm spice. It’s comfort pie that still keeps things light-ish. Trust me, nobody misses the heavy cream.

Ingredients:

• 1 reduced-fat pie crust
• 2 cups mashed cooked sweet potato
• 1/2 cup evaporated skim milk
• 2 large eggs
• 1/4 cup pure maple syrup
• 1/4 cup brown sugar (or 3 tbsp zero-cal sweetener)
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt

Instructions:

1. Preheat to 375°F. Blend sweet potato, milk, eggs, maple, sugar, and spices until smooth.
2. Pour into crust. Bake 40–45 minutes until center is just set.
3. Cool completely before slicing.

Serve with a spoon of vanilla skyr. For extra depth, roast the sweet potatoes instead of boiling—caramelization = flavor jackpot.

Estimated Nutrition (Serves 10): Calories 186, Total Fat 5.5 g, Total Carbohydrates 31 g, Dietary Fiber 3.1 g, Net Carbs 27.9 g, Protein 4.4 g. Estimates only.

Ready to pie smarter? These low-cal bakes prove you don’t need a sugar avalanche to get big dessert energy. Pick one, preheat, and let your kitchen smell like victory.

Nutrition disclaimer: Values are estimates based on standard USDA data and common brands. Actual results will vary with ingredients, brands, and portion sizes. Serving sizes noted above are estimates when not explicitly defined.