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Chocolate Fudge Pie

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By Betty Crocker Kitchens
Updated May 5, 2021
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A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.

Chocolate Fudge Pie

  • Prep Time 15 min
  • Total 4 hr 50 min
  • Servings 10
  • Ingredients 5
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Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 6 oz unsweetened baking chocolate, chopped
  • 1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
  • 1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
  • Fresh raspberries, if desired

Instructions

  • Step 
    1
    Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
  • Step 
    2
    Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
  • Step 
    3
    Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
  • Step 
    4
    Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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