Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

Fudge Pie

April 4, 2019Teresa

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.

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 | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

Fudge Pie is rich, decadent and divine!

Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

This is a terrific dessert for company or holidays.

Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

Seriously, every bite will have you drooling.

Here’s what I did.

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I used these ingredients for the crust.

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Crush shortbread cookies.

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Pour shortbread crumbs into a bowl with sugar. Add melted butter.

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Stir ingredients to combine.

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Press ingredients firmly into a pie shell.

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I used these ingredients for the pie filling.

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Soften butter. Add sugar.

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Cream with an electric mixer until fluffy.

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Add eggs one at a time.

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Cream mixture after each egg is added.

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Add the third egg and cream again.

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Add the fourth egg.

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Cream mixture again until smooth.

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Add real vanilla extract, no substitutes.

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Melt chocolate in a small saucepan over low heat. Cool completely.

Add cooled chocolate to butter/egg mixture.

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Beat fudge mixture with an electric mixer a full five minutes.

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Pour chocolate fudge mixture into shortbread crust. Refrigerate until firm–about 6 hours.

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Serve Fudge Pie with Cool Whip.

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Fudge Pie will knock your socks off!

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I found it hard to stay out of this delectable pie. 🙂

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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)

Print Recipe
Fudge Pie BigOven - Save recipe or add to grocery list Yum
This delectable Fudge Pie is rich, decadent and, oh so heavenly. Each bite will have you swooning! The texture starts out like French Silk Pie and then becomes more fudge-like after refrigeration. It's a marvelous dessert for company and holidays like Easter, Mother's Day or special occasions and birthdays. If you're a chocolate lover, you won't be able to get enough of this pie!
Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
Ingredients
SHORTBREAD CRUST:
FUDGE FILLING:
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
Ingredients
SHORTBREAD CRUST:
FUDGE FILLING:
Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert
Instructions
SHORTBREAD CRUST:
  1. Crush cookies and combine with the butter and sugar.
  2. Press into pie plate.
  3. Set aside.
FUDGE FILLING:
  1. Melt chocolate, then cool.
  2. Cream butter and sugar until smooth.
  3. Add eggs, one at a time, beating until well incorporated.
  4. Add the extract and the cooled chocolate.
  5. Then, at high speed with hand or electric beater, beat the filling a full 5 minutes.
  6. Pour the chocolate filling into prepared pie shell.
  7. Refrigerate until firm, about 6 hours.
  8. Garnish with Cool Whip.
Recipe Notes

NOTE: I allowed the chocolate to cool at least 15 minutes.

NOTE: You must beat the filling ingredients a full 5 minutes for the pie to set up properly.

NOTE: Use the best available ingredients. No substitutes for real butter, chocolate and vanilla extract.

© Can’t Stay Out of the Kitchen
Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

Fudge Pie is wonderful for holidays like Easter, Mother’s Day or Father’s Day.

Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

If you’re a chocaholic, you’ll love this spectacular Fudge Pie.

Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert

It’s time to grab a spoon and dig in!

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Million Dollar Pie | Can't Stay Out of the Kitchen
Print Recipe
Fudge Pie BigOven - Save recipe or add to grocery list Yum
This delectable Fudge Pie is rich, decadent and, oh so heavenly. Each bite will have you swooning! The texture starts out like French Silk Pie and then becomes more fudge-like after refrigeration. It's a marvelous dessert for company and holidays like Easter, Mother's Day or special occasions and birthdays. If you're a chocolate lover, you won't be able to get enough of this pie!
Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
Ingredients
SHORTBREAD CRUST:
FUDGE FILLING:
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
Ingredients
SHORTBREAD CRUST:
FUDGE FILLING:
Fudge Pie | Can't Stay Out of the Kitchen | this amazing #ChocolatePie is rich, decadent and absolutely divine! Every bite will have you drooling. It's terrific for company or #holidays like #Easter or #MothersDay. #Pie #FudgePie #chocolate #HolidayDessert #EasterDessert #MothersDayDessert #FudgeDessert
Instructions
SHORTBREAD CRUST:
  1. Crush cookies and combine with the butter and sugar.
  2. Press into pie plate.
  3. Set aside.
FUDGE FILLING:
  1. Melt chocolate, then cool.
  2. Cream butter and sugar until smooth.
  3. Add eggs, one at a time, beating until well incorporated.
  4. Add the extract and the cooled chocolate.
  5. Then, at high speed with hand or electric beater, beat the filling a full 5 minutes.
  6. Pour the chocolate filling into prepared pie shell.
  7. Refrigerate until firm, about 6 hours.
  8. Garnish with Cool Whip.
Recipe Notes

NOTE: I allowed the chocolate to cool at least 15 minutes.

NOTE: You must beat the filling ingredients a full 5 minutes for the pie to set up properly.

NOTE: Use the best available ingredients. No substitutes for real butter, chocolate and vanilla extract.

© Can’t Stay Out of the Kitchen

10 Comments

  • Becky

    April 8, 2019 at 1:28 pm

    I have had such luck with Teresa’s recipes but this with the egg I was a bit leary. So glad to see helpful hints for working the egg into the fudge pie. Thanks for Teresa and all her posters. Will be trying on Easter weekend.

    1. Teresa

      April 8, 2019 at 2:50 pm

      Hi, Becky. This is one terrific pie. Hope everyone enjoys it as much as we do.

  • Kim

    April 4, 2019 at 7:23 pm

    Looks amazing Teresa! Perfect for the weekend for all my chocoholics. Pinning! xo

    1. Teresa

      April 5, 2019 at 10:45 am

      Hey, Kim, you’ve gotta give this pie a try. It is absolutely so mouthwatering. I couldn’t stay out of it!

  • Mary K.

    April 4, 2019 at 1:21 pm

    This sound A-mazing! However, I’m not nuts about the raw eggs in it. Any suggestions? I assume something like pasteurized Egg Beaters wouldn’t work as that lacks yolks.

    Thanks,
    Mary

    1. Kimberly

      April 4, 2019 at 6:04 pm

      Mary K., this might help (and I’m going to give it a try). I found it at Taste of Home:

      Q: With the current warnings not to eat raw eggs, could you please tell me how to convert my favorite recipes for Key Lime Pie and French Chocolate Silk Pie?

      A: Recipes that call for uncooked eggs do put you at greater risk of foodborne illness. To adapt your recipes using cooked eggs, the American Egg Board suggests the following method: In a heavy saucepan, stir together the eggs and sugar, water or other liquid called for in the recipe (at least 1/4 cup sugar or liquid—or a combination—per egg). Cook over low heat, stirring constantly, until the egg mixture coats a metal spoon with a thin film or reaches 160°. Immediately place the saucepan in ice water and stir until the egg mixture is cool. Proceed as usual with the recipe. For more information, visit the American Egg Board’s Web site at http://www.aeb.org.

      1. Mary K.

        April 5, 2019 at 2:34 am

        Kimberly, how nice of you to share! I had never heard of this method, and it’s a great technique to tuck in my recipe box.

        Your kindness is appreciated.
        Mary K.

        1. Teresa

          April 5, 2019 at 10:45 am

          Hope it helps!

      2. Teresa

        April 5, 2019 at 10:44 am

        Thanks for sharing!

    2. Teresa

      April 5, 2019 at 10:44 am

      Hi, Mary. I know a lot of people are squeamish about raw eggs. I’m not particularly squeamish since I’ve eaten raw eggs in things for decades without a problem. See Kim’s reply on what she would do. I’m not going to say that that won’t change the taste or texture, but it is an alternative.

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