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!
11oz. pkg.shortbread cookies(20 cookies) (I used 24 Pepperidge Farm Shortbread Cookies or two 5.5-oz. bags)
1/2cupunsalted buttermelted (no substitutes) 1 stick
2tbsp.granulated sugar
FUDGE FILLING:
1/2lb.unsalted buttersoftened (no substitutes) (2 sticks or one cup)
1 1/3cupsgranulated sugar
4largeeggs
4oz.baking chocolateunsweetened
1tsp.real vanilla extractnot imitation vanilla (or mint extract)
1cupCool Whip non-dairy whipped toppingas 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
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.