Fudge Pie
Fudge Pie is absolutely awesome. I mean awesome with a capital “A.” This lovely pie has a shortbread crust. The filling is chocolaty, fudge and, oh, so delicious. On top of that, this pie is actually pretty easy to make. The crust takes about 10 minutes. The pie takes about 10 minutes. Melting and cooling the chocolate takes about 10 minutes. Then the pie is refrigerated for six hours until it’s time to serve.
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Back in January, I made Texas BBQ Ribs and Stuffed Baked Potatoes for our Friday night care group. I had a good bit left over. I decided to serve it again to my oldest son and his wife for Sunday lunch. I added the Fudge Pie and Greek Salad. I ate way too much of this amazing pie. I couldn’t stop eating it. I had a large slice each day for several days afterwards!
Back in the early 1990s John worked for the Baptist Convention of New England. One of the pastors in Portland, Maine, asked John to come up and speak on stewardship. After the service they hosted us and our two young children for lunch. I really don’t remember what was on the menu, except for this scrumptious pie. I asked Randy for the recipe. He wrote it out on a piece of paper from memory. I loved that pie.
I have had that recipe collecting dust in my cookbook for over 25 years! I kind of forgot about it. But when I came across it again, I decided it was time to make it. Randy’s admonition was to use top notch ingredients. No margarine, only butter. Real chocolate. Real vanilla, no substitutes. And the best shortbread cookies I could find. Our family really enjoyed this pie when I made it in January.
It’s a terrific dessert pie for holidays like Easter or Mother’s Day too. If you have family members who prefer pie over cake for birthdays, this is the pie to make! It’s really not all that difficult. The texture starts out like a French Silk Pie. It gets thicker and more fudge-like after it refrigerates. Seriously, Fudge Pie is rich, decadent and divine. You’ve just got to make it sometime soon.
Fudge Pie is rich, decadent and divine!
This is a terrific dessert for company or holidays.
Seriously, every bite will have you drooling.
Here’s what I did.
I used these ingredients for the crust.
Crush shortbread cookies.
Pour shortbread crumbs into a bowl with sugar. Add melted butter.
Stir ingredients to combine.
Press ingredients firmly into a pie shell.
I used these ingredients for the pie filling.
Soften butter. Add sugar.
Cream with an electric mixer until fluffy.
Add eggs one at a time.
Cream mixture after each egg is added.
Add the third egg and cream again.
Add the fourth egg.
Cream mixture again until smooth.
Add real vanilla extract, no substitutes.
Melt chocolate in a small saucepan over low heat. Cool completely.
Add cooled chocolate to butter/egg mixture.
Beat fudge mixture with an electric mixer a full five minutes.
Pour chocolate fudge mixture into shortbread crust. Refrigerate until firm–about 6 hours.
Serve Fudge Pie with Cool Whip.
Fudge Pie will knock your socks off!
I found it hard to stay out of this delectable pie. 🙂
I loved the texture of this rich, sweet pie.
Here’s the recipe.
FUDGE PIE
(Recipe adapted from Randy Fearon, pastor of Trinity Baptist Church, Portland, ME, circa early 1990s)
Fudge Pie
Equipment
- 1 9 or 10-inch deep dish pie plate
- 2 mixing bowls
- 1 wooden spoon
- 1 sauce pan
- 1 electric mixer
- 1 pie server
Ingredients
SHORTBREAD CRUST:
- 11 oz. pkg. shortbread cookies (20 cookies) (I used 24 Pepperidge Farm Shortbread Cookies or two 5.5-oz. bags)
- 1/2 cup unsalted butter melted (no substitutes) 1 stick
- 2 tbsp. granulated sugar
FUDGE FILLING:
- 1/2 lb. unsalted butter softened (no substitutes) (2 sticks or one cup)
- 1 1/3 cups granulated sugar
- 4 large eggs
- 4 oz. baking chocolate unsweetened
- 1 tsp. real vanilla extract not imitation vanilla (or mint extract)
- 1 cup Cool Whip non-dairy whipped topping as desired
Instructions
SHORTBREAD CRUST:
- Crush cookies and combine with the butter and sugar in mixing bowl.
- Press into pie plate.
- Set aside.
FUDGE FILLING:
- Melt chocolate in sauce pan, then cool.
- Cream butter and granulated sugar in a mixing bowl with an electric mixer until smooth.
- Add eggs, one at a time, beating until well incorporated.
- Add the extract and the cooled chocolate.
- Then, at high speed with hand or electric beater, beat the filling a full 5 minutes.
- Pour the chocolate filling into prepared pie shell.
- Refrigerate until firm, about 6 hours.
- Garnish with Cool Whip.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Fudge Pie is wonderful for holidays like Easter, Mother’s Day or Father’s Day.
If you’re a chocaholic, you’ll love this spectacular Fudge Pie.
It’s time to grab a spoon and dig in!
You may also enjoy these delicious recipes!
Fudge Pie
Equipment
- 1 9 or 10-inch deep dish pie plate
- 2 mixing bowls
- 1 wooden spoon
- 1 sauce pan
- 1 electric mixer
- 1 pie server
Ingredients
SHORTBREAD CRUST:
- 11 oz. pkg. shortbread cookies (20 cookies) (I used 24 Pepperidge Farm Shortbread Cookies or two 5.5-oz. bags)
- 1/2 cup unsalted butter melted (no substitutes) 1 stick
- 2 tbsp. granulated sugar
FUDGE FILLING:
- 1/2 lb. unsalted butter softened (no substitutes) (2 sticks or one cup)
- 1 1/3 cups granulated sugar
- 4 large eggs
- 4 oz. baking chocolate unsweetened
- 1 tsp. real vanilla extract not imitation vanilla (or mint extract)
- 1 cup Cool Whip non-dairy whipped topping as desired
Instructions
SHORTBREAD CRUST:
- Crush cookies and combine with the butter and sugar in mixing bowl.
- Press into pie plate.
- Set aside.
FUDGE FILLING:
- Melt chocolate in sauce pan, then cool.
- Cream butter and granulated sugar in a mixing bowl with an electric mixer until smooth.
- Add eggs, one at a time, beating until well incorporated.
- Add the extract and the cooled chocolate.
- Then, at high speed with hand or electric beater, beat the filling a full 5 minutes.
- Pour the chocolate filling into prepared pie shell.
- Refrigerate until firm, about 6 hours.
- Garnish with Cool Whip.