FUDGE-BOTTOM CANDY CRUNCH PIE
Prep our Fudge-Bottom Candy Crunch Pie in just 20 minutes. That means there's no need to wait for a special occasion to make Fudge-Bottom Candy Crunch Pie.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min.
- Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
- Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
- Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 10 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
CHOCOLATE FUDGE PIE
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 By Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 10
Number Of Ingredients 5
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 : Fat 3, ServingSize 1 Serving
FUDGE BOTTOM CHOCOLATE LAYER PIE
You will need your mom's help to make this pie because the mixture gets very hot during the stove part. I love chocolate as much as I love pie!
Provided by Mini Chef Ty
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place 1/3 cup chocolate chips and 2 tablespoons milk in a bowl and Microwave 30 seconds and stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
- Combine marshmallows, remaining 2/3 cup chocolate chips and 1/4 cup milk in small saucepan. Stir constantly over medium heat, until marshmallows are melted and mixture is well blended. Scrape into large bowl and let cool completely.
- Stir 2 cups whipped topping into cooled chocolate mixture. Spread 2 cups of the mixture over the chocolate in crust.
- Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.
- Cover and freeze several hours or until firm.
- Garnish as desired.
- Cover and freeze remaining pie.
Nutrition Facts : Calories 355.9, Fat 22.1, SaturatedFat 10, Cholesterol 24.7, Sodium 241.7, Carbohydrate 40.3, Fiber 1.7, Sugar 25.4, Protein 3.8
FUDGE BOTTOMED CHOCOLATE LAYER PIE
A chocolate triple play! Top a chocolate pie crust with a layer of dark chocolate and top the two with a light, fresh, chocolate marshmallow filling. If you love chocolate, you better keep this recipe nearby!
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
Steps:
- Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
- Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.
- Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.
- Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 44.4 g, Cholesterol 3.7 mg, Fat 24.7 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 14.2 g, Sodium 167.4 mg, Sugar 31.1 g
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