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Sunday, February 21, 2010

Sweet Equations: Chocolate Fudge Pie

As promised, we're going to share Sunday dessert with you, as prepared by my son Thom. This is Southern Living's Chocolate Fudge Pie, lightened up considerably using fat free sweetened condensed milk. It was simple, and amazingly delicious! In fact, it was so good no one thought to take pictures of the pie topped with whipped cream before it was devoured.

Photography by Savannah Helene.


* 1/2 (15-oz.) package refrigerated piecrusts
* 6 ounces unsweetened chocolate baking squares, chopped
* 1 (14-oz.) can fat-free sweetened condensed milk
* 1 (8-oz.) container fat-free frozen whipped topping, thawed and divided
* Garnish: fresh raspberries


1. Preheat oven to 425°. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with parchment paper, and fill with pie weights, dried beans, or oven safe plates, as we did.

2. Bake at 425° for 8 minutes. Remove weights and parchment paper, and bake 5 to 7 more minutes or until golden brown. Cool completely on a wire rack (about 15 minutes).

3. Meanwhile, microwave chocolate in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.

4. Cover and chill 4 to 8 hours. Spread remaining whipped topping over pie; garnish, if desired.

Comments from the Chef: I did like the desert as well, I also have this recipe copied and pasted on my laptop just in case if I am doing this again.

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