FUDGE PIE RECIPE
A pie is the perfect Southern touch after a filling meal. This decadent Fudge Pie is one of our favorites, and is made with semi-sweet chocolate and pecans. And what if we told you that most of the work that goes into this dessert recipe involves the microwave? You heard that right. You use your trusty microwave to melt the chocolate morsels and butter into evaporated milk, and this chocolatey mixture (that looks tasty enough to drink!) becomes the warm base that you'll mix the rest of the ingredients into before throwing it all into the pie shell! Go ahead and get that frozen unbaked piecrust shell-we're looking to make this pie your easiest one yet. When this pretty pie comes out of the oven, you'll be thinking it looks a lot like your Thanksgiving pecan pie at first glance. But as soon as you slice into the decadent dessert, the oozing chocolate inside will put those thoughts to rest. We suggest serving a slice of this ooey-gooey favorite with a healthy scoop of ice cream. Pro tip: If you've got some extra ingredients, try making two pies and then sharing one with a friend or giving as a hostess gift. You'll put everyone else to shame! It's almost too easy and too delicious...almost.
Provided by Southern Living Editors
Categories Pies
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Microwave the first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
- Whisk sugar and flour into the chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in chopped pecans. Pour the mixture into pie shell.
- Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.
FUDGE PIE
Adapted from "Take Big Bites" by Linda Ellerbee. This is a crustless pie- something like a brownie. Top it with a scoop of ice-cream and some berries- sinful.
Provided by cookiedog
Categories Pie
Time 35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely.
- Add sugar, flour, eggs, vanilla, and salt. Stir until well combined.
- Pour into lightly oiled 9 inch pie pan.
- Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
FUDGY FUDGE PIE
A longtime family favorite my grandmother's made for years and passed down. Very easy, very very rich -- like a wonderfully fudgier brownie, kind of. Great with a cup of coffee!
Provided by newspapergal
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter; add flour, cocoa and sugar.
- Beat eggs with fork and mix with cocoa mixture.
- Pour into greased 10-inch pie plate.
- Bake about 30 minutes at 375 degrees or until crust begins to form on top.
Nutrition Facts : Calories 473.4, Fat 26.2, SaturatedFat 15.8, Cholesterol 154, Sodium 239.9, Carbohydrate 59.3, Fiber 2, Sugar 50.1, Protein 5.2
TAHINI FUDGE PIE
Steps:
- For the crust: Preheat the oven to 350 degrees F. Grease or butter a 9- to 9 1/2-inch pie pan.
- Combine the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake for 6 minutes.
- For the fudge: Meanwhile, melt the butter in a medium saucepan over medium heat, then add the cocoa powder, granulated sugar, espresso powder, salt and heavy cream and whisk to combine. Continue to cook, whisking, until smooth and glossy, about 5 minutes. Remove from the heat.
- When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling.
- For the filling: Combine the cream cheese and tahini in a stand mixer fitted with the whisk attachment and whip until smooth. Mix in the powdered sugar, vanilla, cinnamon and a pinch or two of salt (if there's salt in the tahini already, you'll just need a little bit or none-you can add salt to taste!), and beat until combined. With the mixer on low, drizzle in the heavy cream, then gradually increase the speed to high and mix until pale and fluffy. Pour the mixture into the cooled crust, then drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around, sprinkle with flaky salt if desired, then let set in the fridge for 4 hours or up to overnight. Enjoy!
PEANUT BUTTER FUDGE PIE
Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,
Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.
FUDGY TURTLE PIE
Turtle pie is a truly decadent dessert recipe everyone needs. We love to mix chocolate, caramel and crunchy candy bits in a pie that's ooey-gooey fabulous. -Dolores Vaccaro, Pueblo, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, mix wafer crumbs and butter. Press onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until set. Cool on a wire rack., For filling, in a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until caramels are melted. Stir in pecans. Remove from heat; pour into crust. Top with chopped Snickers candy., For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Pour and spread, if necessary, over top. Refrigerate 1 hour or until set., If desired, drizzle ice cream topping over individual pieces and top with additional chopped candy.
Nutrition Facts :
MISS MILTON'S LOVELY FUDGE PIE
Provided by Stephen Bruce
Categories Chocolate Egg Dessert Bake Kid-Friendly Raspberry Sour Cream Kidney Friendly Small Plates
Yield One alluring 8-inch pie for 6 or more
Number Of Ingredients 17
Steps:
- To make the pie:
- Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
- Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.
- Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.
- While the pie bakes, make the coulis:
- Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.
- After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.
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
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