Best 4 Fudge Meringue Pie Recipes

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Indulge in the heavenly delight of fudge meringue pie, a treat that tantalizes taste buds with its symphony of flavors and textures. This decadent dessert combines a luscious fudge filling, nestled within a crisp meringue topping, creating a culinary masterpiece that is both visually stunning and irresistibly delicious. Embark on a culinary journey as we explore the secrets behind crafting the perfect fudge meringue pie, ensuring each bite is a moment of pure bliss.

Here are our top 4 tried and tested recipes!

TRICIA'S FANTASTIC FUDGE PIE



Tricia's Fantastic Fudge Pie image

Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.

Provided by Tricia Oxford

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 8

1 (9 inch) pie shell
2 eggs, beaten
½ cup butter, melted
1 cup white sugar
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
  • In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
  • Bake in preheated oven for 30 to 40 minutes. Serve hot.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g

MISS MILTON'S LOVELY FUDGE PIE



Miss Milton's Lovely Fudge Pie image

Provided by Stephen Bruce

Categories     Chocolate     Egg     Dessert     Bake     Kid-Friendly     Raspberry     Sour Cream     Kidney Friendly     Small Plates

Yield One alluring 8-inch pie for 6 or more

Number Of Ingredients 17

For the pie:
Unsalted butter, for the pan
1/4 cup all-purpose flour
3 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold
4 ounces (4 squares) bittersweet chocolate, chopped
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup sour cream
Confectioners' sugar, to garnish
For the coulis:
1 pound fresh or frozen raspberries (if frozen, thaw completely)
1 tablespoon cornstarch
2 tablespoons sugar

Steps:

  • To make the pie:
  • Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
  • Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.
  • Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.
  • While the pie bakes, make the coulis:
  • Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.
  • After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.

GRANDMA'S CHOCOLATE MERINGUE PIE



Grandma's Chocolate Meringue Pie image

My grandmother served this old fashioned chocolate pie recipe after Sunday dinner each week, usually with an apology it was "too runny" or something else was wrong with it. Of course, grandma's chocolate pie was never less than perfect! - Donna Vest Tilley, Chesterfield, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

Dough for single-crust pie
3/4 cup sugar
5 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups whole milk
3 large egg yolks, room temperature, beaten
1 teaspoon vanilla extract
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 317 calories, Fat 11g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 1g fiber), Protein 6g protein.

FUDGE RIBBON PIE



Fudge Ribbon Pie image

Make and share this Fudge Ribbon Pie recipe from Food.com.

Provided by Charlotte J

Categories     Pie

Time 34m

Yield 8 serving(s)

Number Of Ingredients 11

1 baked 9 inch pie shell
1 cup sugar
1 (5 ounce) can evaporated milk
2 tablespoons butter or 2 tablespoons margarine
2 ounces unsweetened chocolate, cut up
1 teaspoon vanilla
2 pints peppermint ice cream
3/4 cup sugar
1/2 cup boiling water
1/4 cup meringue powder
1/4 cup crushed peppermint stick candy

Steps:

  • Prepare baked 9-inch pastry shell; set aside.
  • For fudge sauce, in a small saucepan combine the 1 cup sugar, the evaporated milk, butter and chocolate.
  • Cook and stir over medium heat until bubbly.
  • Reduce heat and boil gently for 4 to 5 minutes, stirring occasionally, until mixture is thickened and reduced to 1 1/2 cups.
  • Remove from heat; stir in vanilla.
  • Beat until smooth with wire whisk or rotary beater.
  • Set aside to cool completely.
  • In a chilled bowl, stir 1 pint of the ice cream until softened.
  • Spread into cooled baked pastry shell.
  • Cover with half of the cooled fudge sauce.
  • Freeze until nearly firm.
  • Repeat with remaining ice cream and fudge sauce.
  • Return to freezer while preparing meringue.
  • In a medium mixing bowl dissolve the 3/4 cup sugar in the boiling water.
  • Cool to room temperature.
  • Add the meringue powder.
  • Beat on high speed until stiff peaks form.
  • By hand, fold 3 tablespoons of the crushed candy into the meringue.
  • Spread meringue over chocolate sauce layer, sealing to edge.
  • Sprinkle top with remaining crushed candy.
  • Freeze until firm (several hours).
  • Bake in a 475° oven for 3 to 4 minutes or just until meringue is lightly browned.
  • Cover loosely and return to freezer for a few hours or overnight before serving.

Nutrition Facts : Calories 336.5, Fat 13.1, SaturatedFat 6.6, Cholesterol 12.8, Sodium 143.2, Carbohydrate 55.5, Fiber 1.3, Sugar 44.5, Protein 2.8

Tips:

  • To ensure the meringue topping is stiff, make sure the egg whites and cream of tartar are at room temperature before whipping.
  • To prevent the meringue from weeping, make sure to bake it at a low temperature for a long period of time, usually around 2-3 hours.
  • If you don't have a kitchen torch, you can brown the meringue topping by placing the pie under a broiler for a few minutes, but keep a close eye on it to prevent burning.
  • For a richer flavor, use dark chocolate or bittersweet chocolate in the filling.
  • To make the pie ahead of time, bake the pie and let it cool completely. Then, cover the pie tightly and store it in the refrigerator for up to 3 days.

Conclusion:

Fudge meringue pie is a classic dessert that is sure to impress your guests. With its creamy chocolate filling, fluffy meringue topping, and decadent chocolate cookie crust, this pie is a true delight. While it may seem like a challenging dessert to make, it is actually quite simple to prepare. By following the tips above, you can easily create a delicious fudge meringue pie that will be the star of your next gathering.

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