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.
Double boiler (or small metal bowl seated in small saucepan)
Large mixing spoon
9-inch pie pan
Pie weights (may substitute dry rice or beans)
Large mixing bowl
Hand or stand mixer
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!
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