No Crust Fudge Pie Recipes

BEST NO CRUST FUDGE PIE RECIPE

Steps:

• Pre-heat oven to 350°F. Grease pie dish and set aside.
• Melt butter and chocolate in a sauce pan over low heat.
• Combine eggs, sugar, flour, salt, vanilla and chopped pecans in a large bowl, mixing well.
• Add warm chocolate sauce to bowl and mix well.
• Pour into a 9" pie dish.
• Bake for about 30 minutes.

CRUSTLESS FUDGE PIE RECIPE - (3.9/5)

Steps:

• Preheat oven to 375º Melt butter and add cocoa, flour and sugar Beat eggs and mix into the coco mixture Pour into greased 10-inch pie pan Bake about 30 minutes or until a crust begins to form on the top of the pie Serve with Vanilla, Coffee or Peppermint ice cream! I often drizzle homemade caramel sauce on top as an extra treat.

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.

DOUBLE FUDGE PIE (NO CRUST!)

Steps:

• Preheat oven to 325 degrees.
• Melt butter and chocolate and cool slightly.
• Gradually mix into eggs.
• Add remaining ingredients and stir until just mixed.
• Spread into a buttered 9" pie plate and bake for precisely 40 minutes.
• Center will be soft and moist when taken from oven, but firms a little when cooling.

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!

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.

NO CRUST FUDGE PIE

Steps:

• Melt butter & chocolate together over low heat.
• Stir in sugar, then blend eggs with the chocolate mixture.
• Add salt, vanilla, & nuts.
• Pour into a well-greased 9-inch glass pie plate.
• Bake at 350F for 45 minute.
• SErve with ice cream or whipped cream.