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Chocolate Fudge Pie Recipe
Introduction
Chocolate Fudge Pie is a rich, decadent dessert that combines the gooey texture of brownies with the flaky, buttery goodness of a pie crust. This pie is perfect for chocolate lovers, offering an indulgent experience with every bite. Originating from classic Southern desserts, this pie has gained popularity worldwide due to its simplicity and irresistible taste. Whether served warm with ice cream or chilled for a dense fudgy texture, this dessert is always a hit at gatherings and special occasions.
Ingredients
For the Pie Crust:
• 1 pre-made pie crust (or homemade)
• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 4-5 tablespoons ice water
For the Chocolate Fudge Filling:
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• ¼ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ½ cup evaporated milk
• ½ cup semi-sweet or dark chocolate chips
• ½ cup chopped pecans or walnuts (optional)
Instructions
Step 1: Prepare the Pie Crust
1. If using a homemade crust: In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, until the dough holds together.
3. Roll out the dough on a floured surface and place it into a 9-inch pie pan. Trim and crimp the edges.
4. Pre-bake the crust at 350°F (175°C) for 10 minutes, then set aside.
Step 2: Prepare the Chocolate Fudge Filling
5. In a large mixing bowl, whisk together sugar, brown sugar, and melted butter.
6. Add eggs one at a time, whisking well after each addition.
7. Stir in cocoa powder, flour, vanilla extract, and salt. Mix until smooth.
8. Pour in evaporated milk and stir until combined.
9. Fold in chocolate chips and nuts (if using).
Step 3: Assemble and Bake
10. Pour the chocolate filling into the pre-baked pie crust.
11. Bake at 350°F (175°C) for 40-45 minutes, or until the center is set but slightly gooey.
12. Let the pie cool for at least 30 minutes before slicing.
Step 4: Serve and Enjoy
13. Serve warm with vanilla ice cream or whipped cream for an extra indulgent treat.
History of Chocolate Fudge Pie
Chocolate pies have been a staple in Southern U.S. cuisine for over a century. Originating as a variation of chess pie, this dessert evolved into a fudgy, gooey delight that resembles a brownie in pie form. Traditionally served at family gatherings, Thanksgiving, and Christmas, Chocolate Fudge Pie remains a favorite among dessert lovers.
Benefits of Chocolate Fudge Pie
1. Mood Booster – Dark chocolate and cocoa contain serotonin and antioxidants that improve mood.
2. Energy Source – Sugar and carbohydrates provide a quick energy boost.
3. Calcium & Minerals – Butter, milk, and chocolate contribute to calcium intake for healthy bones.
4. Rich in Antioxidants – Cocoa contains flavonoids that promote heart health.
5. Customizable – Easily adapted to dietary needs, such as gluten-free or dairy-free options.
Formation of the Dish
Chocolate Fudge Pie consists of a flaky pie crust as the base, holding a rich, velvety chocolate filling. The baking process creates a crispy top layer with a soft, fudgy center, similar to a molten brownie. The balance between the crust and the filling ensures every bite is both crunchy and creamy.
Nutrition Information (Per Serving)
• Calories: ~350 kcal
• Protein: 4g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 2g
Conclusion
Chocolate Fudge Pie is a timeless, crowd-pleasing dessert that satisfies chocolate lovers with its intense flavor and luscious texture. Whether baked for a holiday, a dinner party, or simply to treat yourself, this pie is always a winning choice.
Who Loves This Dish?
• Chocolate lovers – For those who crave deep, rich flavors.
• Bakers – Perfect for both beginners and experienced bakers.
• Families – A great dessert to enjoy with loved ones.
• Dessert Enthusiasts – Those who enjoy decadent and fudgy treats.
Would you like variations, such as a gluten-free or dairy-free version of this recipe?