Very tasty pie. Used homemade pie crust, and topped with real whipped cream. My sister loved it! Ended up with a layer on the bottom that separated while cooking. I also used half unsweetened cocoa and half dutch process cocoa, it tasted rich and dark, people thought I put coffee in it. Needs to be served in a bit larger portions to satisfy a crowd because of it being light. My little sister had been asking for a pie like in the Help and she loved it!
Chocolate Fudge Pie
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)
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Amount per serving
- Calories: 272
- Calories from fat: 28%
- Fat: 8.6g
- Saturated fat: 4g
- Monounsaturated fat: 2.7g
- Polyunsaturated fat: 1.4g
- Protein: 4.3g
- Carbohydrate: 46.5g
- Fiber: 1.5g
- Cholesterol: 51mg
- Iron: 1.2mg
- Sodium: 150mg
- Calcium: 53mg
- 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)
- 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.
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