Fudge Sundae Pie Recipe

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Fudge Sundae Pie Recipe
Fudge Sundae Pie Recipe photo by Taste of Home
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Fudge Sundae Pie Recipe

Read Reviews
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My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good…but it's healthier. —Margaret Hanson-Maddox, Montpelier, Indiana
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 1/4 cup plus 3 tablespoons light corn syrup, divided
  • 3 tablespoons reduced-fat butter
  • 2 tablespoons brown sugar
  • 2-1/2 cups crisp rice cereal
  • 1/4 cup reduced-fat creamy peanut butter
  • 1/4 cup fat-free hot fudge ice cream topping, warmed
  • 1/4 cup chopped unsalted peanuts
  • 4 cups fat-free vanilla frozen yogurt, softened

Directions

In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute.
Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate.
In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm.
Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting. Yield: 8 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Fudge Sundae Pie in Country Woman June/July 2009, p42

Nutritional Facts

1 piece: 300 calories, 7g fat (2g saturated fat), 7mg cholesterol, 253mg sodium, 53g carbohydrate (33g sugars, 1g fiber), 9g protein.

  • 1/4 cup plus 3 tablespoons light corn syrup, divided
  • 3 tablespoons reduced-fat butter
  • 2 tablespoons brown sugar
  • 2-1/2 cups crisp rice cereal
  • 1/4 cup reduced-fat creamy peanut butter
  • 1/4 cup fat-free hot fudge ice cream topping, warmed
  • 1/4 cup chopped unsalted peanuts
  • 4 cups fat-free vanilla frozen yogurt, softened
  1. In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute.
  2. Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate.
  3. In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm.
  4. Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting. Yield: 8 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Originally published as Fudge Sundae Pie in Country Woman June/July 2009, p42

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Reviews forFudge Sundae Pie

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MY REVIEW
sherirussell User ID: 1783495 152580
Reviewed Jun. 17, 2010

"Made this for a church dinner and it was a hit. However, I could not get the "crust" to stick together. I did not use reduced fat butter, which may have been the reason. I wound up making it in a 9x13 glass dish. The fudge/peanut butter topping must be warmed in order for it to spread easily. I think next time I will just make rice krispie treats for the crust."

MY REVIEW
sadieatthebeach User ID: 3805097 166883
Reviewed May. 15, 2010

"I'm here to tell you that this is GOOOOOD! Try it!!! You'll LOVE it!!!!! 5STARS---to bad there isn't 10 stars,'cause it dezerves it!!!! THANK~YOU!!!!! LOVE it!!!!!!!!!"

MY REVIEW
tkarinas User ID: 4389335 98017
Reviewed May. 15, 2010

"Fudge sundae pie is simple and easy to make and one my family makes whenever we need a special dessert. It's delicious and definitely a keeper and going in my recipe box."

MY REVIEW
LadyDiBellevue User ID: 3165769 168421
Reviewed May. 15, 2010

"Made this for my son who likes peanut butter. He said it was good.

Laughed at the description - "guilt-free" and "healthier." It's a lot of sugar to be healthy. Still tastes good though."

MY REVIEW
zucchinilady User ID: 3149814 96492
Reviewed May. 15, 2010

"I added some coconut to the crust and finely diced pecans on top"

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