Best 20 Fudge Pie Recipes

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Indulge your sweet cravings with a delectable slice of fudge pie, a classic dessert that combines a luscious, creamy fudge filling nestled within a flaky, buttery crust. This timeless treat embodies the essence of comfort and indulgence, perfect for special occasions or casual gatherings. Discover the secrets to crafting the ultimate fudge pie, from selecting the finest ingredients to mastering the art of achieving that perfect balance of textures and flavors.

Here are our top 20 tried and tested recipes!

FUDGE PIE



Fudge Pie image

If you love chocolate you'll love this pie.

Provided by Debbie Rowe

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
½ cup butter
2 eggs
1 teaspoon vanilla extract

Steps:

  • Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
  • Lower the oven temperature to 325 degrees F (165 degrees C).
  • Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
  • Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g

PEANUT BUTTER FUDGE PIE



Peanut Butter Fudge Pie image

Although I make this fudgy peanut butter pie regularly for luncheons at our church, I've yet to eat a full piece. Usually, there's nothing left but crumbs! With a premade chocolate crust, it's simple to prepare. It travels well, too.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
1 cup plus 2 tablespoons creamy peanut butter, divided
1/2 cup sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 chocolate crumb crust (9 inches)
2/3 cup plus 2 tablespoons hot fudge ice cream topping, divided

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in 1 cup peanut butter and sugar. Fold in 3 cups whipped topping; spoon into crust. , In a microwave-safe bowl, heat 2/3 cup hot fudge topping for 30 seconds. Pour over peanut butter layer and spread to edges of crust. Refrigerate for 2 hours. , Spread remaining whipped topping over pie. Cut into slices. Place the remaining hot fudge topping and peanut butter in two separate plastic bags. Cut a small hole in the corner of each bag; pipe topping and peanut butter over each slice of pie.,

Nutrition Facts : Calories 685 calories, Fat 42g fat (18g saturated fat), Cholesterol 31mg cholesterol, Sodium 394mg sodium, Carbohydrate 63g carbohydrate (38g sugars, Fiber 4g fiber), Protein 14g protein.

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

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE



Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce image

Categories     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Sauce
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Crust and filling
30 chocolate wafer cookies (about 7 ounces), broken into pieces
5 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 cup sugar
1 tablespoon brandy (optional)
1/8 teaspoon almond extract
1 quart purchased vanilla ice cream, slightly softened
1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Steps:

  • For sauce:
  • Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
  • For crust and filling:
  • Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
  • Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

FUDGE BROWNIE PIE



Fudge Brownie Pie image

Here's a fun and festive way to serve brownies. Family and friends will love topping their pieces with whipped cream and strawberries. -Johnnie McLeod, Bastrop, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 cup sugar
1/2 cup butter, melted
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1/2 cup chopped pecans
Whipped cream, optional
Strawberries, optional

Steps:

  • In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.

Nutrition Facts : Calories 409 calories, Fat 24g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 274mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.

BEST FUDGE BROWNIE PIE



Best Fudge Brownie Pie image

Make and share this Best Fudge Brownie Pie recipe from Food.com.

Provided by OceanIvy

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 8

1 (9 inch) unbaked pastry shells
1 cup chocolate chips
1/4 cup butter or 1/4 cup margarine
1 (14 ounce) can sweetened condensed milk
1/2 cup biscuit mix
2 eggs
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Preheat oven to 375°.
  • Bake the pastry shell for 10 minutes; remove from oven.
  • Reduce temperature to 325°.
  • In a saucepan over low, melt the chocolate chips with butter.
  • In large mixer bowl, beat chocolate mixture with remaining ingredients except nuts until smooth.
  • Add nuts and pour mixture into baked pastry shell.
  • Bake 35 to 45 minutes or until center is set.
  • Let cool a bit before serving.

MOCHA-ALMOND FUDGE PIE



Mocha-Almond Fudge Pie image

Provided by Molly McCarty

Categories     Food Processor     Chocolate     Dessert     Bake     Freeze/Chill     Kid-Friendly     Fall     Bon Appétit     Washington     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 6

1 9-ounce box chocolate wafer cookies
7 tablespoons butter, melted
3/4 cup purchased butterscotch caramel sauce
1/2 gallon mocha almond fudge ice cream, slightly softened
1 16-ounce jar hot fudge topping, slightly warmed
1 cup chopped chocolate-covered English toffee (such as Almond Roca or Heath bars; about 5 ounces)

Steps:

  • Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
  • Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
  • Let pie stand at room temperature 15 minutes. Cut into wedges and serve.

PECAN FUDGE PIE



Pecan Fudge Pie image

This fudgy pie with a chocolaty twist is the perfect showcase for crunchy pecans. Top it with whipped cream, and you won't have to wait long for compliments! -Jacquelyn Smith, Soperton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups light corn syrup
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
3 tablespoons butter, softened
1-1/2 teaspoons vanilla extract
1 cup chopped pecans
1 unbaked pastry shell (9 inches)
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

Nutrition Facts : Calories 512 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 303mg sodium, Carbohydrate 73g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

FUDGE SUNDAE PIE



Fudge Sundae Pie image

My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good...but it's healthier. -Margaret Hanson-Maddox, Montpelier, Indiana

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1/4 cup plus 3 tablespoons light corn syrup, divided
3 tablespoons reduced-fat butter
2 tablespoons brown sugar
2-1/2 cups crisp rice cereal
1/4 cup reduced-fat creamy peanut butter
1/4 cup fat-free hot fudge ice cream topping, warmed
1/4 cup chopped unsalted peanuts
4 cups fat-free vanilla frozen yogurt, softened

Steps:

  • In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.

Nutrition Facts : Calories 300 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 253mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 1g fiber), Protein 9g protein.

DELICIOUS CHOCOLATE FUDGE PECAN PIE



Delicious Chocolate Fudge Pecan Pie image

My husbands friends wife made this pie and he brought one home for me to try. It was delicious! I just had to get her recipe.

Provided by chelgilm

Categories     Pie

Time 35m

Yield 2 pies

Number Of Ingredients 9

10 1/2 tablespoons butter or 10 1/2 tablespoons margarine
1/3 cup cocoa, plus
1 tablespoon cocoa
2 1/4 cups sugar
4 eggs
8 ounces evaporated milk
2 teaspoons vanilla
3/4 cup pecan pieces
2 unbaked pie shells

Steps:

  • Melt butter and blend in cocoa.
  • Mix cocoa mixture with sugar.
  • Add eggs and mix well.
  • Add milk and mix.
  • Add vanilla and mix.
  • Add pecans and mix.
  • Pour into unbaked pie shells (2).
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and bake for 20 minutes or until set.
  • Pie will puff when done.
  • Do not overbake or pie will be dry.
  • Take pie out of oven when pie is still shaking in center.
  • Let cool off completely then store in refrigerator.

CHOCOLATE-PECAN FUDGE PIE



Chocolate-Pecan Fudge Pie image

Mom's chocolate-pecan pie.

Provided by Sherri's kitchen

Categories     Desserts     Pies     Pecan Pie Recipes

Time 3h56m

Yield 10

Number Of Ingredients 9

1 (9 inch) unbaked pie shell
¼ cup butter
2 (1 ounce) squares unsweetened chocolate
1 (14 ounce) can sweetened condensed milk
½ cup hot water
2 room-temperature eggs, well beaten
1 cup chopped pecans
1 teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
  • Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 32.8 g, Cholesterol 62.7 mg, Fat 25.8 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 9.3 g, Sodium 220.8 mg, Sugar 22 g

CRUSTLESS FUDGE PIE RECIPE - (3.9/5)



Crustless Fudge Pie Recipe - (3.9/5) image

Provided by hugginst

Number Of Ingredients 6

1 cup melted butter
1/2 cup flour
1/2 cup cocoa
2 cups sugar
4 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375º Melt butter and add cocoa, flour and sugar Beat eggs and mix into the coco mixture Pour into greased 10-inch pie pan Bake about 30 minutes or until a crust begins to form on the top of the pie Serve with Vanilla, Coffee or Peppermint ice cream! I often drizzle homemade caramel sauce on top as an extra treat.

PECAN, CARAMEL AND FUDGE PIE



Pecan, Caramel and Fudge Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Pecan     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 11

For crust
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
For filling
3/4 cup unsalted butter
3/4 cup (packed) golden brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped

Steps:

  • Make crust:
  • Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
  • Make filling:
  • Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
  • Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

CREAM CHEESE FUDGE BROWNIE PIE



Cream Cheese Fudge Brownie Pie image

This recipe won a huge amount of money and it was worth it. This is a incredible pie you simply must make! 8)

Provided by OceanIvy

Categories     Pie

Time 1h10m

Yield 1 pie

Number Of Ingredients 9

1 pie crust
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 teaspoon vanilla extract
3 eggs
1 (15 1/2 ounce) box pillsbury thick 'n fudgy hot fudge swirl deluxe brownie mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°.
  • In medium bowl, combine cheese, sugar, vanilla and 1 egg; beat until smooth and set aside.
  • Reserve hot fudge packet from brownie mix for topping.
  • In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs; beat 50 strokes with spoon.
  • Spread 1/2 cup brownie mixture in bottom of crust-lined pan.
  • Spoon and carefully spread the cream cheese mix over brownie layer.
  • Top with remaining brownie mix; spreading evenly; sprinkle with pecans.
  • Bake 40-50 minutes or until center is puffed and crust is golden brown.
  • If needed, cover edge of crust with strips of foil after 15 or 20 minutes of baking (to prevent excessive browning).
  • Put hot fudge in small microwavable bowl, heat on HIGH 30 seconds.
  • Stir in remaining water and drizzle fudge over pie; let cool completely.

BANANA FUDGE PIE



Banana Fudge Pie image

This dessert, which is like a banana sundae, is both light and good. I make it often. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
1/2 cup miniature semisweet chocolate chips, melted
3 cups whipped topping, divided
2 large eggs
1/4 cup sugar
2 to 3 bananas, sliced
Additional miniature chocolate chips for garnish, optional

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. In a large bowl, combine melted chocolate, 1 cup whipped topping, eggs and sugar. Mix well. Pour into crust. Bake at 350° for 30 minutes. Cool 10 minutes, then refrigerate for 1 hour. , Layer sliced bananas over pie and top with remaining whipped topping. Sprinkle miniature chocolate chips on top if desired. Chill until serving.

Nutrition Facts : Calories 317 calories, Fat 16g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 117mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE



Dulce de Leche Ice Cream Pie with Mocha Fudge Sauce image

Categories     Chocolate     Dairy     Dessert     Bake     Freeze/Chill     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Crust
1/3 cup chopped pecans
2 tablespoons sugar
2/3 cup vanilla wafer cookie crumbs (from about 32 cookies)
1/2 teaspoon ground cinnamon
2 tablespoons (1/4 stick) unsalted butter, melted
Sauce
2 tablespoons boiling water
1 tablespoon instant espresso powder or instant coffee powder
1 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup whipping cream
1/4 cup light corn syrup
2 ounces unsweetened chocolate, finely chopped
2 tablespoons (1/4 stick) unsalted butter
1 1/2 teaspoons vanilla extract
2 pints caramel ice cream (such as dulce de leche)
1/2 cup chilled whipping cream
1 tablespoon powdered sugar
2 tablespoons chopped pecans

Steps:

  • For crust:
  • Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
  • For sauce:
  • Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
  • Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
  • Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.

CHOCOLATE FUDGE ICE CREAM PIE



Chocolate Fudge Ice Cream Pie image

I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.

Provided by flower7

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 ounce) chocolate cookie pie crust
1 1/2 cups semi-sweet chocolate chips
3 tablespoons butter
1/2 cup heavy cream (whipping cream)
1 tablespoon coffee-flavored liqueur
1 pint cookies & cream ice cream, softened
1 pint chocolate ice cream, softened (I used double chocolate with fudge chunks)
2 tablespoons coffee-flavored liqueur, divided

Steps:

  • Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
  • Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
  • In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
  • Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
  • Freeze several hours or overnight until firm.
  • Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

BOUNTIFUL HOT FUDGE SUNDAE PIE



Bountiful Hot Fudge Sundae Pie image

I've made this pie several times over the past twenty years and everyone always raves about it. It's especially good in the hot summer months after a BBQ or cookout. It's originally from an August 1981 issue of Bon Appetit magazine in a feature entitled "Cool Desserts". I've used both the Oreo crumbs in the box or the sleeve of chocolate wafer cookies by Nabisco and crush them in my processor

Provided by Leslie in Texas

Categories     Pie

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 14

1 1/4 cups chocolate wafer crumbs
1/4 cup walnuts or 1/4 cup pecans
3 tablespoons sugar
6 tablespoons unsalted butter, melted
1 cup sugar
3/4 cup unsweetened cocoa powder, sifted
1 teaspoon instant coffee powder
1 cup whipping cream
1/4 cup unsalted butter (1/2 stick)
1 quart rich vanilla ice cream, softened
1 quart rich chocolate ice cream, softened
1/2 cup whipping cream, whipped
coarsely chopped toasted nuts (garnish)
maraschino cherry, with stems rinsed and drained (garnish)

Steps:

  • For Crust.
  • Combine crumbs,nuts and sugar in small bowl and mix well.
  • Pour melted butter over mixture and toss lightly until well blended.
  • Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
  • Cover with plastic wrap and chill 30 minutes.
  • For Sauce.
  • Combine sugar,cocoa,and instant coffee in medium saucepan.
  • Add 1/2 cup whipping cream and blend to smooth paste.
  • Add remaining cream, blending well.
  • Cook over medium heat, stirring constantly, until sugar is completely disolved.
  • Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
  • (Can be prepared ahead, covered and refrigerated. Reheat before using.).
  • For Filling.
  • Spread half of softened vanilla ice cream evenly over crust and freeze.
  • Drizzle half of hot fudge over top (fudge will solidify).
  • Spread remaining vanilla ice cream over fudge;return to freezer to firm.
  • Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
  • (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
  • Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

FUDGE PIE



Fudge Pie image

Adapted from "Take Big Bites" by Linda Ellerbee. This is a crustless pie- something like a brownie. Top it with a scoop of ice-cream and some berries- sinful.

Provided by cookiedog

Categories     Pie

Time 35m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

2 ounces unsweetened chocolate (or 2 ounces of high-cocoa-content bittersweet chocolate)
1/2 cup butter
1 cup sugar
1/4 cup flour
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely.
  • Add sugar, flour, eggs, vanilla, and salt. Stir until well combined.
  • Pour into lightly oiled 9 inch pie pan.
  • Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.

CHOCOLATE FUDGE PIE



Chocolate Fudge Pie image

A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 10

Number Of Ingredients 5

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 oz unsweetened baking chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
Fresh raspberries, if desired

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
  • Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
  • Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Nutrition Facts : Fat 3, ServingSize 1 Serving

Tips:

  • Use a good quality chocolate for the best flavor.
  • Don't overcook the fudge filling, or it will become grainy.
  • Let the pie cool completely before serving, so that the filling has time to set.
  • If you don't have a pie plate, you can use a 9-inch springform pan.
  • You can also make this pie in individual ramekins.
  • To make a gluten-free pie, use a gluten-free pie crust.
  • To make a vegan pie, use a vegan chocolate and a plant-based milk.

Conclusion:

Fudge pie is a classic dessert that is easy to make and always a hit. With its rich, chocolatey filling and creamy whipped cream topping, it's the perfect treat for any occasion. So next time you're looking for a delicious and indulgent dessert, give this fudge pie recipe a try. You won't be disappointed!

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