This is a good recipe for fatties - not a guilt-free recipe. As a diabetic, I'd have to take 20 mg of insulin to eat this, and that is a lot. High in carbs and fat. Come on Southern Living - that's why I no longer buy the Cooking Light books. Please help people understand why they're fat and to eat light - honestly.
Chocolate Fudge Pie
Photo: Jennifer Davick; Styling: Melanie J. Clarke
Yield: Makes 10 servings (serving size: 1 wedge)
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4 Hours, 50 Minutes
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
- 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
- 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.
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