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Chocolate Fudge Pie Recipe

Chocolate Fudge Pie

iamwinfred
This Chocolate Fudge Pie Recipe is the kind of dessert that turns a handful of pantry staples into something people ask about for years. One bowl, one pie crust, and about ten minutes of stirring gets you a filling that bakes up with a crackly, brownie-like top and a center so rich and fudgy it almost needs a spoon.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 400 kcal

Equipment

  • Microwave-safe mixing bowl Large
  • Whisk
  • 9-inch pie dish
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Pie crust shield or strips of foil
  • Wire cooling rack
  • Baking sheet
  • Hand mixer optional, speeds up mixing

Ingredients
  

  • 4 oz unsweetened baking chocolate 113g, chopped
  • 1/2 cup unsalted butter 113g, melted with the chocolate
  • 1 1/2 cups granulated sugar 300g
  • 3 large eggs
  • 1/4 cup all-purpose flour 32g
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt pinch
  • 1 unbaked 9 inch pie crust homemade or store-bought

For Serving

  • vanilla ice cream scoop
  • whipped cream lightly sweetened dollop
  • chocolate sauce warm drizzle
  • caramel sauce warm drizzle
  • powdered sugar dusting
  • cocoa powder dusting
  • fresh berries on the side

Instructions
 

  • Preheat oven to 350°F. Fit pie crust into a 9-inch pie dish, crimp edges, and refrigerate while making filling.
  • Place chopped chocolate and butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth. Set aside to cool slightly for 5 minutes.
  • Whisk sugar into melted chocolate mixture until combined. Add eggs one at a time, whisking well after each until glossy. Stir in vanilla and salt.
  • Sprinkle flour over mixture and fold or whisk gently just until no streaks remain. Do not overmix.
  • Pour filling into chilled crust and smooth the top. Cover crust edges with a pie shield or foil. Bake for 30-35 minutes, removing shield during the last 10 minutes, until top is glossy and cracked with a slight jiggle in the center.
  • Cool on a wire rack for at least 1 hour before slicing. For neat pieces, use a sharp knife wiped clean between cuts.

Notes

  • Use good quality unsweetened baking chocolate since it is the main flavor in this pie.
  • Keep the pie crust cold going into the oven for the flakiest results.
  • Do not overbake; the center should still have a slight jiggle when you pull it out.
  • Let the pie cool completely, at least an hour, before slicing for clean pieces.
  • Melt the chocolate and butter low and slow to avoid a grainy, seized texture.
  • Whisk the eggs in one at a time rather than all at once for a smoother batter.
  • Stir in a handful of chopped pecans or walnuts for crunch.
  • Add a teaspoon of espresso powder to deepen the chocolate flavor.
  • Swap in a graham cracker or Oreo crust instead of traditional pastry.
  • Mix in a splash of bourbon or peppermint extract for a flavor twist.
  • Store covered in the refrigerator for up to 4 days.
  • Wrap tightly in plastic wrap and foil to freeze for up to 2 months.
  • Warm individual slices in the microwave for 15-20 seconds for that fresh-baked, gooey texture.

Nutrition

Serving: 1SliceCalories: 400kcalCarbohydrates: 45gProtein: 5.5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 95mgSodium: 180mgPotassium: 150mgFiber: 3gSugar: 34gVitamin A: 8IUCalcium: 2mgIron: 15mg
Keyword chocolate fudge pie, easy chocolate dessert, old fashioned pie, southern chocolate pie
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