Our homemade Fudge Pie is rich, decadent, and sure to satisfy any sweet tooth. For a creamier pudding-like pie, take it out of the oven when the center still shimmies. Or leave it in for an additional 10 minutes for a puffier and denser pie.
This recipe is featured in our Loveless Cafe Cookbook!
- Place flour, confectioners’ sugar, baking powder, and salt in a food processor and pulse briefly to mix.
- Add butter and pulse until it is cut in and mixture resembles coarse meal.
- Add egg yolks and milk and process just until dough is smooth and evenly moistened. Do not process until dough forms a ball or it will be tough.
- Remove dough from processor, divide in half, and press each half into a ball.
- Flatten into two disks, wrap well, and refrigerate for at least 30 minutes before using.
- Preheat oven to 350 degrees.
- Press pie crust into pie plate and set aside.
- Heat half-and-half in a double boiler and remove from heat once it begins to simmer.
- Add chocolate chips and stir until smooth. Set aside to cool.
- Place brown sugar in a medium bowl. Whisk in eggs, one at a time, mixing until smooth. Whisk in corn syrup.
- Combine cooled chocolate mixture with egg mixture and whisk until smooth.
- Pour chocolate custard into pie crust.
- Bake for approximately 45 minutes, turning after 20 minutes.
- Remove from oven and allow to cool for 3 to 4 hours.
- Mound fresh whipped cream over pie, spreading it to the edges.
- In a chilled stand mixer bowl, combine heavy cream, sugar, and vanilla, whipping at medium speed until stiff peaks form.
¼ cup semi sweet chocolate chips
2 tablespoons half-and-half
- Place chocolate chips and half-and-half in a microwave-safe dish and microwave on low heat until melted (30 to 60 seconds).
Stir until smooth. Drizzle chocolate sauce over whipped cream.
Serve pie immediately or refrigerate up to 2 days.