Chocolate Fudge Pie
Photography: Photography: Randy Mayor; Styling: Jan Gautro; 
This is a great make-ahead dessert as it needs to chill at least 4 hours.
| Servings:10 servings (serving size: 1 wedge) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
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)
Amount Per
Serving
- fat:8.6 g
- sodium:150 mg
- calories:272
- poly fat:1.4 g
- fiber:1.5 g
- calcium:53 mg
- calories from fat:28 %
- cholesterol:51 mg
- protein:4.3 g
- saturated fat:4 g
- carbohydrate:46.5 g
- iron:1.2 mg
- mono fat:2.7 g
directions
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.
