My Chocolate Season 2023: Chocolate Fudge Pie

Posted by the Boston Herald, this Chocolate Fudge Pie recipe originates from “Real Simple (magazine's): Dinner Tonight Done!” I love the fact this recipe acknowledges using either a homemade OR a store-bought crust; I make pies so rarely that I generally prefer the store-bought option.  

Active time to create this totally decadent dessert is relatively short, but you'll have to resist the urge to taste a slice until after extensive cooling and-more importantly-applying a thick whipped cream layer + chocolate shavings.

V.O.E.: Truth be told, I've never created chocolate shavings (perhaps a New Year's resolution?) so I 'zapped' chocolate chips in my food processor, instead. Though not as pretty as shaved accents, this method delivers the same great flavor.

Equipment list:

Double boiler (or small metal bowl seated in small saucepan)
Large mixing spoon
9-inch pie pan
Cookie sheet
Pie weights (may substitute dry rice or beans)
Measuring cup
Large mixing bowl
Hand or stand mixer
Rubber spatula

Above: As the butter and chocolate chips melt...

Above: ...beat together the eggs, sugar and salt.

Above: Combining the chocolate/butter & egg/sugar/salt mixtures.

​Above: Ready to bake, with plenty of space for whipped cream later on. 

Above: Clearly visible 'cracks' in the baked pie.

V.O.E.: About the amount of heavy cream suggested-even after spreading on a thick layer of this luscious stuff, I still had more than half a cup left. So I would likely reduce how much I use next time, to 1 cup. Re: sugar in your whipped cream, start with 3 tablespoons, but add more to taste. I added double the suggested amount, especially since I used bittersweet chocolate (as always!) in the primary filling. 

The results? Deep, rich flavor, with a slightly crunch crust and fluffy topping. Enjoy!