CHOCOLATE FUDGE PIE
Chocolate Fudge Pie is a delicious, rich and decadent homemade chocolate pie, made from scratch! The perfect solution when you need a quick and easy dessert - made in just a little over an hour! In the fall, this dessert is the best thanksgiving pie recipe.
Provided by Vera Zecevic
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a large bowl whisk together flour, sugar and salt.
- Add butter and mix with a fork until it starts to look like a coarse meal.
- Add 1 tablespoon of water at the time and continue mixing until a dough forms.
- Wrap the dough with the plastic wrap and refrigerate for 2 hours.
- Lightly greased 9-inch pie plate and preheat oven to 350 F.
- Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.
- Transfer the dough to a pie plate and trim excess of a dough from edges.
- In a bowl whisk together sugar, cocoa powder, flour, and salt.
- Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)
- Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined
- Transfer filling to pie crust in pan.
- Bake 45 to 50 minutes (until the center is set and the edges start to crack)
- Cool 10-15 minutes before serving.
GRANDMA EMMA'S FUDGY CHOCOLATE PIE
My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!
Provided by Brendles
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
- Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
- Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 70.3 g, Cholesterol 156.7 mg, Fat 20.4 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 8.7 g, Sodium 381.6 mg, Sugar 51.5 g
FUDGY CHOCOLATE CREAM PIE
This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.
Provided by Nancy Sabatino
Categories Desserts Pies Vintage Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
- Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
- Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g
TRIPLE CHOCOLATE FUDGE PIE
I discovered this pie when it was only a single chocolate fudge pie. I have made a few changes to it, and now it is a super-easy dessert of triple chocolatey deliciousness.
Provided by Melanie2590
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Bake pie shell for 1/2 the baking time directed on package instructions. Remove from oven and allow to cool to room temperature as you prepare the rest of the pie.
- Blend sugar, cocoa powder, flour, and salt together in a medium bowl until well mixed.
- Stir in evaporated milk, then eggs.
- Add melted butter and vanilla and stir until completely combined.
- Sprinkle chocolate chips evenly into the bottom of the pie crust. Stir chocolate pie mixture and pour on top of chocolate chips.
- Bake at 325F for 55-60 minutes. Remove from oven and let sit 15 minutes.
- Spoon hot fudge over pie and carefully spread until even.
- Refrigerate several hours before serving. Keep refrigerated.
- Serve topped with a dollop of fresh whipped cream. Yum!
Nutrition Facts : Calories 524.9, Fat 23.3, SaturatedFat 10.7, Cholesterol 104.8, Sodium 333.7, Carbohydrate 75.2, Fiber 3.2, Sugar 51.1, Protein 7.4
CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE
Steps:
- For sauce:
- Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
- For crust and filling:
- Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
- Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
- Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.
CHOCOLATE FUDGE PIE
A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
- Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
- Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.
Nutrition Facts : Fat 3, ServingSize 1 Serving
CHOCOLATE FUDGE ICE CREAM PIE
I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.
Provided by flower7
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
- Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
- In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
- Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
- Freeze several hours or overnight until firm.
- Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).
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CHOCOLATE FUDGE PIE RECIPE | REAL SIMPLE
From realsimple.com
5/5 (367)Total Time 4 hrsServings 8Calories 599 per serving
- Heat oven to 375º F. Place the pie plate 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 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
- Reduce oven temperature to 325º 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 ½ cup of the sugar until fluffy, 4 to 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 to 25 minutes. Cool for 1 hour, then chill.
MINI CHOCOLATE FUDGE CREAM PIES - THE BAKERMAMA
From thebakermama.com
Reviews 21Category DessertServings 24Estimated Reading Time 2 mins
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the flour and salt and mix until a ball of dough forms.
- Divide dough into 24 (2 teaspoon-sized) balls and press each one into the bottom and up the sides of each greased muffin cup. Bake for 10 minutes. Remove from the oven and press the crust back into the pan with the tip of your finger or the back of a small spoon. Return to the oven for 6-8 minutes longer or until crusts are just starting to turn brown around the top edges. Remove from the oven and let cool in the pan while you prepare the filling.
- In a large microwavable bowl, melt the chocolate and milk on medium power in 30-second intervals until completely melted. Let cool for about 10 minutes. Stir in the vanilla and then fold in 1-1/2 cups of the thawed whipped topping.
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