This chocolate fudge pie features a buttery homemade crust filled with a gooey, brownie-like chocolate filling. It’s a rich yet simple dessert that’s perfect for holidays, dinner parties, or whenever you’re craving something decadent.
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Small pot
- Whisk
- Spatulas
- 9 ½ -inch Pie Dish
- Rolling Pin
- Parchment Paper
Ingredients
CRUST
- 2 cups flour
- ¾ tsp salt
- ¾ cup unsalted butter cold and cubed
- 4 tbsp cold water
FUDGE FILLING
- 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!
