Chocolate Fudge Pie
- 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.
This is a great make-ahead dessert as it needs to chill at least 4 hours.
- Yield: 10 servings (serving size: 1 wedge)
|Calories per serving:||272|
|Caloriesfromfat per serving:||28%|
|Fat per serving:||8.6g|
|Saturated fat per serving:||4g|
|Monounsaturated fat per serving:||2.7g|
|Polyunsaturated fat per serving:||1.4g|
|Protein per serving:||4.3g|
|Carbohydrate per serving:||46.5g|
|Fiber per serving:||1.5g|
|Cholesterol per serving:||51mg|
|Iron per serving:||1.2mg|
|Sodium per serving:||150mg|
|Calcium per serving:||53mg|
Good to Know
Cool and creamy, you’ll love indulging in this lightened version of chocolate crème pie. Using low-fat milk and replacing half the eggs with egg whites gives the filling a silky finish without all the saturated fat and cholesterol of butter and heavy cream. Dust with unsweetened cocoa powder for an elegant touch and extra antioxidant boost.