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Chocolate Fudge Pie Recipe
|9 inch graham cracker crust||1 (Microwaved, Opposite)|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1 3⁄4 Cup (28 tbs)|
|Egg yolks/2 whole eggs||4 , beaten|
|Semi-sweet chocolate chips||6 Ounce (1 Package)|
|Coffee liqueur||3 Tablespoon|
|Sweetened whipped cream/Prepared whipped topping||1 Cup (16 tbs)|
Calories 399 Calories from Fat 156
% Daily Value*
Total Fat 18 g26.9%
Saturated Fat 7.9 g39.6%
Trans Fat 0 g
Cholesterol 113.6 mg
Sodium 271.3 mg11.3%
Total Carbohydrates 54 g18%
Dietary Fiber 0.03 g0.13%
Sugars 37.3 g
Protein 6 g11%
Vitamin A 6.1% Vitamin C 0.44%
Calcium 10.2% Iron 5.3%
*Based on a 2000 Calorie diet
In medium bowl mix sugar, cornstarch and salt.
Blend in milk.
Microwave at High 6 to 8 minutes, or until thick, stirring 1 or 2 times with wire whip.
Stir a small amount of hot mixture into egg yolks.
Return to hot mixture, stirring constantly.
Microwave at High 1 to 1 1/2 minutes, or until very thick, blending with wire whip 1 or 2 times.
Stir in chocolate chips and vanilla until chips melt.
Pour into crust.
Chill until set.
Blend liqueur into whipped topping.
Spread on cooled filling.
Sprinkle with reserved graham cracker crumbs, if desired.
Freeze until firm.
Wrap, label and freeze no longer than 2 weeks.
To serve, unwrap and dip pie plate in hot water for 15 seconds.
Microwave at 30% (Medium-Low) 3 to 6 1/2 minutes, or until wooden pick can be easily inserted in center, rotating 2 or 3 times.
Let stand 15 minutes.
Store any leftovers in the freezer.