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

Chocolate Fudge Pie

½ (15-ounce) package refrigerated pie dough (such as Pillsbury)

brown sugar

cocoa

all-purpose flour

¾ cup 2% reduced-fat milk

corn syrup

butter, melted

vanilla extract

eggs

fat-free

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&deg; 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.


The recipe does not say 2 egg yolks and 2 egg whites.... it says 2 eggs (PLUS) 2 egg whites.  There is no need to whip egg whites. The topping is whipped "cream," not meringue.  

Mmmmm1...it calls for 2 large eggs and 2 extra egg whites : )

question:  why is recipe stating two egg yolks and two egg whites... why not just state two eggs?  The recipe listed does not state to whip egg whites does it?

Really, really good. Followed the recipe exactly and wouldnt change a thing. Put the Cool Whip on as it was served, and am betting this pie will be even better tomorrow since we didn't have the patience to let it chill completely. Tasty, easy, and sooo chocolately. Huge hit, great for summer. Yum! :D

EDIT: Now that I'm gluten free, I'm happy to report that this pie tweaks easily! Use Pillsbury Gluten Free crust, and replace the tablespoon of flour w/ 1/2 a tablespoon of corn starch and a little over a teaspoon of baking soda. Still insanely delicious and doesn't make my stomach explore. Hooray!

Very tasty pie. Used homemade pie crust, and topped with real whipped cream. My sister loved it! Ended up with a layer on the bottom that separated while cooking. I also used half unsweetened cocoa and half dutch process cocoa, it tasted rich and dark, people thought I put coffee in it. Needs to be served in a bit larger portions to satisfy a crowd because of it being light. My little sister had been asking for a pie like in the Help and she loved it!

I have made this twice and everyone always loves it.  I don't have lowfat milk, so I used skim and added a tablespoon extra of butter.  I also added a teaspoon of instant coffee and a 1/4 tsp cinnamon for a little extra interest.  I sprinkle with mini chocolate chips and cut it into 10 slices.  Love this pie.

I'm a chocoholic, this was delicious. Liking my desserts as rich as possible I used whole milk instead of 2%, cautiously doubled the butter to 2 Tbs, used 3 whole eggs instead of 2 eggs and 2 egg whites and beat my own sweetened heavy cream. It was quick and easy to make and hard to stay away from.

I made two of these over the holidays for my family and my husband's family to enjoy. Everyone raved about how delicious it was. It's very rich and chocolatey. YUM!

This is one of the easiest and best dessert recipes I've ever made and a hit with everyone.  The only problem is that my husband would eat the entire thing so I don't make it as often as I would like.  I use organic light agave nectar rather than corn syrup.

I was excited to make this recipe and overall I'm pleased. It was simple to prepare and tastes very good. 

However ... Reading reviews before baking, I was concerned about it coming out too runny, so I followed others' caution to make sure it set before chilling. I baked it 15 min. longer than in the recipe, checking the center at 5-min. intervals. Each time it seemed far too thin, but after 15 extra min. I took it out of the oven anyway, afraid of the soft center but wanting not to burn crust. The crust came out way too dry and the filling came out a little dry. The filling shriveled away from the crust wall while baking, leaving a gap so it fell apart easily when serving. As for the taste, I think the chocolate taste is just right. I love dark or rich chocolates and I thought the taste was delicious. The last thing that bothers me about this pie is the calorie content. People have commented that "wow, it tastes rich!" etc. Well, that's because it's calorie-laden. I cut it into 8 slices instead of 10 by mistake (8 seemed normal) and that is about 500 cal/slice.

My family and I really enjoyed this pie, but it did not have as strong of a chocolate flavor as I expected after reading the reviews.  I cooked the pie longer as others had suggested, and it wasn't runny at all; the texture was perfect.  I used Hershey's regular unsweetened cocoa.  In order to get the strong dark chocolate flavor next time, I'll try using dark or dutch processed cocoa.

this pie was sooooo freaking good!!!!! my dad and grandma loved it as well. it was easy to make and so good to eat. it is alittle jiggly when you take it out of the oven but it firms up as it cools off.

chocolate fudge pie

Servings: 5.5

Author : MyRecipes

Ingredients

Instructions

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