Recipe: Chocolate Fudge Pie

February 10, 2012

Climbing vine on yellow wall

Climbing vine on yellow wall

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.

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