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Chocolate Fudge Pie

Photo: Jennifer Davick; Styling: Melanie J. Clarke
Total time 4 hrs, 50 mins
Yield Makes 10 servings (serving size: 1 wedge)


  • 1/2 (15-oz.) package refrigerated piecrusts
  • 6 ounces unsweetened chocolate baking squares, chopped
  • 1 (14-oz.) can fat-free sweetened condensed milk
  • 1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
  • Garnish: fresh raspberries

Nutrition Information

  • calories 329
  • fat 14.4 g
  • satfat 7.5 g
  • monofat 2.7 g
  • polyfat 0.3 g
  • protein 5.6 g
  • carbohydrate 47 g
  • fiber 2.8 g
  • cholesterol 7.5 mg
  • iron 2.9 mg
  • sodium 144 mg
  • calcium 119 mg

How to Make It

  1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

  2. Bake at 425° for 8 minutes. Remove weights and foil, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).

  3. Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.

  4. Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.