Chocolate Fudge Pie
Posted by moderndaygourmet on September 2, 2007
This is one of my favorite recipes that I got from Cooking Light. It’s incredibly rich tasting and you would never dream it was “light.” You can either make the pie dough yourself or buy it. Personally, I think it’s just as easy to make it and it tastes SO much better than a store bought crust. I’ll post the pie crust recipe next. As an aside, I was quite amused once to find a package of “pie crust mix” on sale online somewhere. That’s what, a bag of flour? With a dash of salt in it?
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)
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 50 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.