Chocolate Fudge Pie

Chocolate Fudge Pie Recipe
Photo: Jennifer Davick; Styling: Melanie J. Clarke

Yield:

Makes 10 servings (serving size: 1 wedge)

Recipe from

Recipe Time

Total: 4 Hours, 50 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

February 2010
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