Chocolate Fudge Pie
A recipe for Chocolate Fudge Pie! This flaky pie crust is filled with a rich and buttery chocolate filling for quite the decadent holiday dessert.
Servings 1 (9 inch) Pie
Ingredients
Pie Crust:
- 1 1/2 cups (180 grams) all-purpose flour
- 2 teaspoons (7 grams) granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons (145 grams) unsalted butter chilled and diced
- 3-4 tablespoons chilled water
Chocolate Fudge Pie:
- 12 tablespoons (170 grams) unsalted butter
- 1 1/4 cups (280 grams) granulated sugar
- 1/3 cup (45 grams) all-purpose flour
- 1/3 cup (25 grams) unsweetened cocoa powder
- Pinch salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
Instructions
To make the pie crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea. Slowly add the cold water just until the dough comes together.
- Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
- Preheat oven to 350˚C (180˚C) and lightly grease a 9 inch (23 cm) pie pan.
- On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches wide. Transfer to the prepared pie pan and decorate the edges as desired. Refrigerate until filling comes together.
To make the Chocolate Fudge Pie:
- Heat a medium saucepan over medium low heat. Melt the butter and whisk in sugar, flour, cocoa powder, and salt. Remove the saucepan from heat.
- In a medium bowl, whisk together the eggs. While whisking, slowly drizzle in about 1/4 cup of the cocoa filling to temper (slowly heat) the eggs. Whisk the eggs into the saucepan, followed by the vanilla extract. Pour the contents into the prepared pie crust.
- Bake the pie until the center is set and the edges of the crust are golden, about 30-35 minutes. Allow the pan to cool on a wire rack for 10 minutes before serving. Serve warm or chilled with whipped cream.