Homemade Chocolate Fudge Pie Recipe
If you’re looking for a decadent but simple chocolate dessert, look no further than this chocolate fudge pie.
Now, I know what you’re thinking: “Hannah, didn’t you say you think brownies are overrated?” Sure did! But this pie with its gooey, almost brownie-like center, wrapped in a buttery pie crust… You can’t go wrong.
And I serve it with an easy, fresh whipped cream to balance it all out.
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WHAT IS CHOCOLATE FUDGE PIE?
If a brownie were a pie, it would be a chocolate fudge pie.
The dessert itself combines the texture of a brownie with a custard pie, baked inside a buttery pie crust. Once baked, the top will have a crackle (like a good brownie!) but be gooey on the inside.
What is the purpose of blind baking? Blind baking ensures your crust is evenly baked, helps to maintain its structure once the filling is added, and prevents sogginess.
INGREDIENTS
- Flour: forms the structure of both the crust and filling.
- Salt: enhances flavor and balances sweetness.
- Unsalted butter: adds richness and flakiness to the crust, and gooey flavor to the filling.
- Cold water: helps bind the crust together without overworking it.
- Semisweet chocolate chips: provide the deep, chocolatey base for the fudge filling.
- Granulated sugar: sweetens the filling and contributes to its fudgy texture.
- Eggs: bind the filling and create a smooth, custardy texture.
- Vanilla extract: adds warmth and enhances the chocolate flavor.
How do I know when my chocolate fudge pie is done baking? This pie is naturally gooey, but you can test it with a toothpick for doneness! If the toothpick comes out with just a few moist crumbs, remove it from the oven and leave it to cool.
HOW TO MAKE CHOCOLATE FUDGE PIE
To make the crust, combine flour and salt in a bowl, then cut in the cold butter until the mixture resembles coarse sand. Stir in cold water and press the dough into a ball.
Roll the dough between two sheets of parchment until ⅛-inch thick. Peel off one layer, replace it, flip the dough, and then remove the second sheet.
Carefully lay the dough into your pie dish, removing the last sheet of parchment. Adjust the dough evenly, folding the excess under the rim to form the crust edge.
Crimp the crust by making a peace sign with two fingers and pulling with the opposite pointer finger toward the center. Continue around the pie until the crust is fully crimped.
Chill the crust in the fridge for 15 minutes. Meanwhile, preheat your oven to 425°F.
Once chilled, prick the bottom and sides of the crust with a fork to prevent puffing. Line it with crinkled parchment and fill with baking weights.
Bake for 10 minutes, then remove the parchment and weights before returning the crust to the oven for another 6 minutes, until the bottom looks dry. Cool the crust completely before adding filling.
Lower the oven temperature to 350°F. In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth, then let it cool for 10 minutes.
In a separate bowl, whisk eggs and sugar until blended. Slowly pour in the cooled chocolate mixture while whisking constantly to avoid scrambling.
Stir in the vanilla, flour, and salt until smooth. Pour the filling into the cooled crust.
Bake for 55-65 minutes, covering the crust at the 40-minute mark to prevent burning. The pie is done when the center is just set and the top looks crackly like a brownie. A toothpick inserted should come out with moist crumbs.
Let the pie cool for at least an hour so it has time to firm up as it sets. Slice and serve with whipped cream or ice cream, if desired.
3 reasons you’ll love this chocolate pie
TIPS & VARIATIONS
- If you’re new to blind baking, you don’t need any fancy equipment to do it! Just scrunch up a piece of parchment paper and lay it flat within your pie shell, and pour in your weights. You can buy weights, but I find that dried beans or rice (or a mix) works perfectly.
- When blind baking your crust, gently lift your pie weights out of the shell. Your crust will still be very fragile at this stage (and buttery!), so you don’t want to risk tearing it.
- A little goes a long way with this pie, which is why I’ve listed the serving count as higher. While there is no judgment if you cut a slab, you could easily get away with serving a bigger crowd with smaller pieces.
- This pie is rich! You can enjoy it as is or serve it with a little ice cream or whipped cream. If you just need a little whipped cream, beat ¼ cup of heavy cream with 1 teaspoon of powdered sugar until soft peaks form. To share with the whole pie, up to 1 cup of heavy cream, beaten with a tablespoon of powdered sugar.
STORING YOUR CHOCOLATE FUDGE PIE
Once baked, your chocolate fudge pie can be stored at room temperature for up to three days or in the fridge for up to five days. You can also freeze in slices for up to 3 months!
I prefer this pie a room temperature or slightly warmed, so if chilled, I’d recommend pulling it out in advance of serving it or giving each slice a quick hit in the microwave.
MORE FAVORITE CHOCOLATE RECIPES
- Quick Homemade S’mores Hot Chocolate for One
- Chocolate Pudding Pie
- Mini Chocolate Cakes with Raspberry Glaze
- Easy No-Bake Mint Chocolate Bars
- Butterfinger Cheesecake
EQUIPMENT YOU’LL NEED
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Small pot
- Whisk
- Spatulas
- 9 ½ -inch Pie Dish
- Rolling Pin
- Parchment Paper
Ingredients
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
- ¾ cup unsalted butter
- ¾ cup semisweet chocolate chips
- 1 ½ cups granulated sugar
- 3 eggs
- 1 ½ tsp vanilla extract
- 3 tbsp all-purpose flour
- ½ tsp salt
Instructions
- For your crust, combine your flour and salt in a bowl, then add in your cold butter. Rub your butter into your flour mixture until like coarse sand. Stir in your cold water, then start to press your dough together with your hands to form a ball.
- Roll your dough into a circle between two sheets of parchment paper, about ⅛” thick. Peel the top layer of parchment off carefully, place it back on, flip your dough over, and remove that layer of parchment
- Lay your exposed dough side in your pie dish, peeling off the remaining piece of parchment paper. Shift your dough so it lies evenly in your pie plate, fold under the excess dough along the edge to form your crust
- Make a peace sign with your pointer and middle fingers on one hand, and place it along the edge of your crust. With the pointer finger of your other hand, pointing toward the center of the peace sign, pull back the dough in the center of your fingers. This will form a crimp. Repeat along the edge of your crust until complete
- Place your pie dish with the crust in the fridge for 15 minutes
- Preheat your oven to 425°F
- Once chilled, remove your pie dish from the fridge and prick the bottom and sides of your crust with a fork to prevent the crust from puffing when you bake. Crinkle a piece of parchment paper and lay it carefully in your dish before pouring in your baking weights.
- Bake your chilled crust for 10 minutes, remove from the oven, and carefully remove the parchment paper and baking weights before returning to the oven to bake an additional 6 minutes, until the inside bottom of your crust is no longer wet-looking. Cool completely before adding your filling
- Preheat your oven to 350°F
- In a saucepan over low heat, melt butter and chocolate together, stirring until smooth. Let it cool for 10 minutes.
- In a bowl, whisk eggs and sugar until well blended
- Slowly add the melted chocolate mixture to the eggs, whisking constantly to prevent scrambling
- Stir in vanilla, flour, and salt. Mix until smooth
- Pour the filling into the cooled pie crust
- Bake for 55-65 minutes, cover the edges of your crust with foil after 40 minutes to prevent burning. When done, the center of the pie should be just set and the top is crackly like a brownie. A toothpick inserted in the center should come out with moist crumbs.
- Cool for at least an hour before serving. It will firm up as it cools.
- Slice and serve as is or with whipped cream or ice cream. Enjoy!
This pie is incredible!
Yay! Thank you!!