Alberta Pulse Growers

Lentil Fudge Pie

Lentil fudge pie

This fudge pie is so delicious, you'll never guess there's lentils in it!

  • Key Ingredient:Lentils
  • Prep Time:15 minutes
  • Cook Time:40 minutes
  • Serves:12


3 /4 cups (175 mL)graham crumbs
3 tbsp (45 mL)margarine, melted
2 tsp (10 mL)granulated sugar
1/4 cup (50 mL)cocoa
1/4 cup (50 mL)melted margarine
1/2 cup (125 mL)granulated sugar
1/2 cup (125 mL)corn syrup
1 tsp (5mL)vanilla
3eggs, separated
1 1/2 cup (375 mL)lentil puree*


Serving Size1 wedge
Calories202 kcal
Carbohydrates31 g
Fibre1.9 g
Protein4 g
Fat7.8 g
Saturated fat1.2 g
Folate52 mcg
Iron1.4 mg
Calcium12 mg
Potassium149 mg
Sodium158 mg


Preheat oven to 350 F (180 C).
In a bowl, combine crumbs, margarine and sugar. Press into 9” (23 cm) pie plate. Chill.
In a bowl, combine cocoa and margarine. Mix well. Add sugar, syrup, vanilla and egg yolks.
Beat together with electric mixer for 2 minutes on medium speed. Fold in lentil puree.
In another bowl, beat egg whites until stiff. Fold into lentil puree mixture. Turn into pie shell.
Bake 40 minutes, or until knife inserted comes out clean. Remove and cool thoroughly. Refrigerate. Use a wet knife to slice pie into 12 wedges.

*To puree pulses, place cooked or rinsed and drained canned pulses into a food processor, add ΒΌ cup hot water for every 1 cup of cooked pulses, and puree until the mixture is smooth, adding more water in small amounts to reach desired consistency, similar to baby food, about 5 minutes. Scrape the bowl as needed. Unused puree can be frozen and kept for several months in the freezer.

Baking & Dessert, Lentils

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