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)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

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

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

  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.
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