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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Chocolate Fudge Pie

Pies and Pastry, Vera's Recipes

No, don’t get me wrong! I realy love my son Marco’s birthday party, but some of the things can simply make me go crazy! Come to think of it, those are not birthday, but more “postbirthday” concerns. And here is what it’s about!

Since we want as many guests as possible at the party every year, we simply rent our favorite restaurant. Of course, counting on most of the guests coming, besides the birthday cake, I always make a ton of cakes, salty nibbles and little things like that. And always, some of the guests are not able to come. Doesn’t matter! But then, for days, we have to eat all the food that is left from the party! An even bigger problem is that the guests that could not make it to the party, still want to see Marco and give him a present, so they come days and days after his actul birthday. And so, the party sometimes lasts 10 days “after”.

Chocolate Fudge Pie

And this year, the usual few days became two weeks. Last on the guest list was my dear cousin Dobby, who said he was coming 15 days after the party to pay a “birthday visit”. Well, OK, when we were able to survive everything until now, we will also survive this also. But this time, there was nothing from the party left in my kitchen. And my cousin Dobby who has „sweet tooth“, just like me, always looked forward to the visits because he knew something sweet was waiting on the table.

So, what delicious treat to prepare and not spend the whole day in the kitchen? I know that my cousin is a great chocoholic, just like me, but baking a cake was too complicated at that moment. And then I got the answer in two words!!! Chocolate pie! Decadent enough and not that complicated. That is it!

I have to admit that chocolate pie was not that often on the menu, so for that reason, I made a little internet reasearch. Most recipes I found were for the beautiful French Silk Chocolate Pie, but since I had already made this beautiful treat, my choice was the simple but decadent Chocolate Fudge Pie. And how was it in the end? Well, if you are looking  for something really, really chocolaty, then this is the excellent choice for you! Beautiful taste of chocolate in combination with a thin pie crust – yummy 🙂

Chocolate Fudge Pie

And the best witness of the things I’m telling you about is my good cousin Dobby, who was so delighted after a few tasty slices of Chocolate Fudge Pie that he took a few slices with him “for the road” 🙂 .



Chocolate Fudge Pie

Yields 8-10

Homemade fudge pie with rich and dense, moist chocolate filling.

25 min

50 min

1 hr, 15

Save Recipe

Ingredients

For the crust:

1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup unsalted butter (cold and cut into half inch cubes)

2-4 tablespoons cold water

For the filling:

1 cup half and half

1/4 cup unsalted butter

8 ounces bittersweet chocolate-chopped

1 1/2 cups sugar

3/4 cup cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

2 eggs

3 egg yolks


Instructions

    To make the crust:
  • 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.
  • To make the filling:
  • 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.
Recipe Type: Dessert

 

56 thoughts on “Chocolate Fudge Pie

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    1. Hi Anita, half and half is diary product of equal parts light cream and milk, and has 10-12% milk fat. You can substitute 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup.

    1. No, but you can substitute 1 cup half and half with 4-1/2 teaspoons melted butter plus enough whole milk to equal 1 cup.

  1. I want to make this now but it’s raining and I don’t want to go to the store. I have 2%, sweetened condensed and evaporated and dry milk but no whole milk……….

  2. Hey this look nice! I just have one doubt, do you bake the crust and the filling together or first you have to bake for a while the crust and then add the filling? I don’t know if I geet it well and I don’t want either tu burn the crust or make the whole pie raw

    Thank you!

    1. Hi Yora,bake the crust and the filling together, you don’t have to bake the crust before you add the filling.

  3. Made this pie for a friends birthday, big hit, everyone wants the recipe, think I’ll keep it to myself though,. Thanks for making me the chocolate pie queen at work.

  4. Hello I made this last night and it came out beautiful! it is the perfect texture and didn’t under/over cook at all. my only concern is that its very bitter. I just checked my cocoa and it says unsweetened. I see it doesn’t specify on this recipe. did you use sweetened cocoa?? I may try it with a sweeter chocolate. I love how easy the crust was!

    1. Hi Liz, it’s dairy product-mixture of one part milk and one part cream. You can find many homemade substitute recipe all over the web.

    1. You used the wrong milk, chocolate, and sugar and call it a bad recipe? That’s user error, not the recipe. Please keep that in mind when reviewing a recipe. I made it today and thought it was delicious! It’s more of a darkish chocolate but so good. I would serve it up with some freshly whipped cream.

    2. I don’t get substituting everything in the pie and then saying it wasn’t very good either. Either get the right ingredients or simply make a different pie.

  5. Hi this might be a weird question but will tho crust also work out for a pumpkin pie crust? I currently don’t have any baking powder or baking soda in my house and I was jut wondering if I could use the recipe for this simple crust for pumpkin pie or if you have any suggestions on a easy pie crust that doesn’t involve a lot of ingredients

  6. I don’t have half and half, but have heavy whipping cream and whole milk. What do you think would work better – butter and whole milk substitute or heavy whipping cream?

    Also, I’m making this for my husband’s bday. Should I wait and bake it just before we eat it, or is it ok to bake ahead of time and warm before serving?

    He loves dark chocolate. Can’t wait to serve this tonight. Thank you!

    1. Hi Beverly, you can use butter and whole milk substitute.You can bake it ahead of time,I like it even more when it’s cooled completely,but it is a matter of taste.
      Happy bday to your husband 😉

      1. Thank you for your quick reply! Off to borrow some eggs now! 🙂 Baking ahead is a huge help with 3 basketball games before we can properly celebrate! Looking forward to making this a staple!

  7. My family doesn’t care for bittersweet chocolate. will Milk or a lower % of Cocoa (in the form of a chocolate bar) work? like Milk chocolate for instance??

  8. Hi, I’m in love with the comments on this recipe so I’m going to bake it tonight for tomorrow. Just a couple questions first. if I use salted butter, should I leave out the 1/4 tspn of salt? also, I don’t want to ruin this pie so what do I do about the possible bitterness? should I use semi sweet chocolate?

    1. Hi Carrie, you should skip the salt if use salted butter,and about the possible bitterness,it rather depends on the manufacturer of chocolate, not all bitter-sweet chocolate the same, but if you want to be sure take sweet chocolate (especially if you’re not a fan of deep,dark chocolate flavor because a lot of cocoa also goes in this pie)
      Happy baking 🙂

  9. WOW! This is rich, smooth and utterly decadent, similar to the inside of a silky chocolate truffle, not the consistency of a brownie. I made this for Christmas and it got excellent reviews. I made a very small change to the recipe; I used 4 eggs and increased the sugar and butter slightly (maybe a tablespoon each). It was not difficult to make at all. YUM!

  10. Made this today for my husbands birthday. He loves dark chocolate and rich desserts. Followed the recipe exactly and it turned out amazing. Pairs great with vanilla ice cream.

  11. I want to make this tonight I was wondering if I can do half bittersweet and Half semi sweet to avoid the bitter taste? Thank you.

  12. This pie is excellent. I laughed when I saw in the comments that someone asked you, “What is half and half?” My son and I were on the internet looking for a chocolate pie recipe I could whip up for him out of the ingredients I had on hand… kept bypassing all the ones that called for cream… always have h-n-h in the fridge for our coffee! We LOVE bittersweet chocolate so I actually REDUCED the sugar to 1 cup. I used Ghiradelli Bittersweet Baking Chips (maybe it’s sweeter than some?) I am too lazy to make a pie crust from scratch, baked with a roll-out dough Pillsbury crust. Took it to a ladies’ dinner club gathering last night to rave reviews; gave your website full credit (tho I told them about my sweetener tweak).

  13. Half and Half is in the refrigerated section between the milk and the coffee creamers. If you have heavy cream and whole milk mix a half a cup of each.

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