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Chocolate Fudge Pie

Photography: Randy Mayor; Styling: Jan Gautro
Yield 10 servings (serving size: 1 wedge)
This is a great make-ahead dessert as it needs to chill at least 4 hours.

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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.