Chocolate Fudge Pie Recipe

Chocolate Fudge Pie


This is a great make-ahead dessert as it needs to chill at least 4 hours.


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.


Yield: 10 servings (serving size: 1 wedge)

CALORIES 272 (28% from fat); FAT 8.6g (sat 4g,mono 2.7g,poly 1.4g); PROTEIN 4.3g; CHOLESTEROL 51mg; CALCIUM 53mg; SODIUM 150mg; FIBER 1.5g; IRON 1.2mg; CARBOHYDRATE 46.5g

Cooking Light, JANUARY 2003

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