Chocolate Fudge Pie

Photo: Jennifer Davick; Styling: Melanie J. Clarke

Yield: Makes 10 servings (serving size: 1 wedge)
Total:
Recipe from Southern Living

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Recipe Time

Total: 4 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 329
  • Fat: 14.4g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5.6g
  • Carbohydrate: 47g
  • Fiber: 2.8g
  • Cholesterol: 7.5mg
  • Iron: 2.9mg
  • Sodium: 144mg
  • Calcium: 119mg

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