FUDGE PIE NO CRUST RECIPES

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CHOCOLATE MOUSSE PIE RECIPE: HOW TO MAKE IT



Chocolate Mousse Pie Recipe: How to Make It image

Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. —Lois Mulkey, Sublimity, Oregon

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

1 milk chocolate candy bar with almonds (7 ounces)
16 large marshmallows or 1-1/2 cups miniature marshmallows
1/2 cup 2% milk
2 cups heavy whipping cream, whipped
1 graham cracker crust or chocolate crumb crust (9 inches)

Steps:

  • In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.

Nutrition Facts : Calories 480 calories, FatContent 36g fat (19g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 174mg sodium, CarbohydrateContent 37g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

CHOCOLATE FUDGE PIE RECIPE - BETTYCROCKER.COM



Chocolate Fudge Pie Recipe - BettyCrocker.com image

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.

Provided by Betty Crocker Kitchens

Total Time 4 hours 50 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 5

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

Steps:

  • 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.
  • 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.
  • 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.
  • Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Nutrition Facts : FatContent 3 , ServingSize 1 Serving

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