Chocolate Fudge Pie

Chocolate Fudge Pie Recipe
Photography: Randy Mayor; Styling: Jan Gautro
This is a great make-ahead dessert as it needs to chill at least 4 hours.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 272
Caloriesfromfat 28 %
Fat 8.6 g
Satfat 4 g
Monofat 2.7 g
Polyfat 1.4 g
Protein 4.3 g
Carbohydrate 46.5 g
Fiber 1.5 g
Cholesterol 51 mg
Iron 1.2 mg
Sodium 150 mg
Calcium 53 mg

Ingredients

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup 2% reduced-fat milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen fat-free whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preparation

Preheat oven to 350°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.

Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired.

Note:

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note