What you may ask does this picture have to do with a chocolate fudge pie? Not much! Just wanted to provide something pretty to look at 🙂 Onto the recipe!!
This is one I found in Real Simple back in November 2009…..apparently I have too many recipes in my “to try” file!! I made this for a dinner party a few weeks ago and it went over very well – yummy with a nice balance of sweetness from the chocolate and coolness from the cream. Yummy!
1 piecrus, store-bought or homemade
6 oz. semisweet chocolate, chopped, plus more shaved for topping
1/2 c. (1 stick) unsalted butter
3 large eggs
1/8 t. kosher salt
1/2 c. + 3 T granulated sugar
1 1/2 c. Heavy Cream
Heat oven to 375 F. Place the pie plate (with crust inside) on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20-25 minutes. Remove the foil and weights and bake until just golden, 8-10 minutes.
Reduce oven temperature to 325 F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
Using an electric mixer, beat the eggs, salt, and 1/2 c. of the sugar until fluffy (4-5 minutes). Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
Pour the combined mixture into the crust and bake until puffed and beginning to crack (20-25 minutes). Cool for 1 hour, then chill.
Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.