Fudge pie
You read that right....now I have to be honest and say when my mom made it she didn't pay attention to getting the fat-free versions of some of these items, so our fudge pie might have just been on a completely separate level of delicious.....So guilt-ful this pie is awesome and guilt-free you are on your own :)
(just thought I'd let you make the decision)

makes 10 servings

  • One refrigerated pie crust
  • 6oz unsweetened chocolate baking squares, chopped
  • 1 (14oz) can fat free sweetened condensed milk
  • 1 (8oz) container fat free frozen whipped topping, thawed and divided
  • Garnish: fresh raspberries (editors note: ew. why mess up perfectly good fudgey pie)

  1. Preheat oven to 425
  2. Place pie crust into 9inch pie plate, crimp edges. Line crust with aluminum foil and fill with pie weights or dried beans. 
  3. Bake for 8 minutes. Remove weights and foil, and bake 5-7 more minutes until golden brown. Cool completely. 
  4. Meanwhile, microwave chocolate on high one to one and a half minutes or until melted and smooth, stirring on 30 second intervals. 
  5. Whisk in milk until smooth. Let stand two minutes. 
  6. Fold half of whipped topping into chocolate mixture until combined, pour mixture into crust. 
  7. Cover and chill 4-8 hours. Spread remaining whipped topping over pie and (don't) garnish with raspberries. 
For you healthy folks: per serving: calories-329, fat-14.4g

Fudge pie 3



  1. that last piece sure would be good about now! ;)

  2. you're torturing this 39 week preggo!

  3. This comment has been removed by the author.

  4. Yum! I will have to add this to my "must try" list of recipes.


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