Chocolate Fudge Pie

Chocolate Fudge Pie Photography: Randy Mayor; Styling: Jan Gautro


  • 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)

Nutritional Information

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.