I've had this before. I've kind of made it. My mom and I made it together for my birthday one year when I was still living at home. Since this is from a magazine from 2003, I'm figuring it was for my birthday that year (19!). I remember we had that and key lime pie instead of cake. For some reason I remember this pie being more pudding-like, but alas, it is not. It's still tasty though. But the texture is more firm, kind of like... I don't know. A really fudgy brownie? In our efforts to reduce intake of corn syrup (only reaffirmed by watching the documentary Food Inc tonight!) I used Lyle's Golden Syrup. It's more expensive but it is wonderful. So the pie turned out great and we enjoyed it, but I'm going to have to say twice is enough for this pie. Next time we want a chocolatey pie, we will try a new one!
Chocolate Fudge Pie
Cooking Light, January 2003
This is a great make-ahead dessert as it needs to chill at least 4 hours.
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)
Preheat oven to 350°.
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 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.
Yield: 10 servings