Fudge Pie


6 tablespoons (3/4 stick) butter or margarine
1 cup plus 2 tablespoons white sugar
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
3/4 cup pasteurized egg substitute
1 baked 9-inch pie shell


In a large mixing bowl, cream together the butter and sugar. Add the melted chocolate and vanilla and beat well. Add the egg substitute, ¼ cup at a time, and beat for a full 5 minutes after each addition. Pour into the baked pie shell and refrigerate for 1 day before serving.


8 servings

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