Fudge Pie

Chocolate lovers will find this rich chocolate pie irresistible. It’s guaranteed to disappear from the dessert table – fast! For a smashing presentation, top with sliced strawberries and glaze with a little melted jelly.


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.

Cooking & Recipes


8 servings


Adapted from a recipe submitted Marian McKelvy Harwinton Lib

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