Chocolate Fudge Pie Recipes

FUDGE PIE

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

CHOCOLATE FUDGE PIE

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.

CHOCOLATE FUDGE PIE

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.

CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350°F.
• Combine sugar and cocoa; add butter, eggs, and vanilla.
• Mix well and pour into pie shell.
• Bake for 35 minutes.
• Let cool for 10 minutes.
• Serve warm with ice cream or whipped cream.

GRANDMA'S FUDGE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

MAIDA HEATTER'S CHOCOLATE FUDGE PIE

Steps:

• Position oven rack 1/3 up from the bottom of oven; preheat to 350°.
• Add butter and chocolate to the top of a double boiler over warm water on low heat.
• Cover until partially melted, then uncover and stir until completely melted and smooth.
• Remove the top of the double boiler and set aside, uncovered, to cool slightly.
• Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
• Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
• Then beat in the chocolate and butter mixture.
• Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust.
• Handle very carefully and place in the oven.
• Bake for 50 minutes; do not bake any longer even if the filling appears soft.
• Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling).
• Refrigerate for several hours.
• Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape.
• Shortly before serving spread the cream in a thick layer over the top of the pie.