Mohamed Shili This easy fudge pie by Paula Deen is the ultimate treat for chocolate lovers. It’s a quick dessert that’s rich, gooey, and made with simple, everyday ingredients. You can serve it warm for that creamy, melty texture or cold for a denser bite. Best of all, it pairs perfectly with ice cream or whipped cream.
Ingredients Needed:
- 2 (2 oz) squares semisweet chocolate
- 1/2 cup butter
- 1 cup sugar
- 2 beaten eggs
- 1 (9 inch) unbaked pie crust
- 1 teaspoon vanilla
How To Make Fudge Pie?
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Melt chocolate and butter: In a heavy saucepan, melt the chocolate and butter together over low heat until completely smooth.
- Combine with sugar and eggs: Remove the pan from the heat, add in the sugar, and mix well. Slowly stir in the beaten eggs, ensuring the mixture is well combined.
- Stir in vanilla: Add in the vanilla extract and mix until the filling is smooth and even.
- Fill the pie crust: Pour the chocolate filling into your unbaked pie crust, making sure it spreads evenly.
- Bake the pie: Place the pie in the preheated oven and bake for about 25 minutes or until the filling is just set.
- Serve: Let the pie cool slightly before serving. It’s great served warm or cold, with a scoop of ice cream or a dollop of whipped cream.
Recipe Tips:
- Use good chocolate: For a rich filling, always choose good-quality semisweet chocolate. Poor quality can make the pie less tasty and smooth.
- Don’t overbake: Keep an eye on the pie at 25 minutes. The center should jiggle a bit to stay creamy and fudgy.
- Cool before slicing: Let the pie cool for 10 minutes before cutting to get neat slices without the filling leaking.
- Extra vanilla adds flavor: If you like more flavor, add half a teaspoon extra vanilla extract. It deepens the chocolate taste.
- Protect the crust edges: To stop the crust edges from over-browning, use a pie shield or wrap foil around the edges halfway through baking.
How To Store Leftovers?
- Refrigerate: First, let the leftover fudge pie cool until it reaches room temperature. Once cooled, cover the pie tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 4 days to keep it fresh.
- Freeze: Let the fudge pie cool completely to room temperature. Then, wrap it tightly with plastic wrap followed by aluminum foil or place it in a freezer-safe container. Freeze it for up to 2 months
Nutrition Facts
Serving Size: 1 slice of 8 slices
- Calories: 445 kcal
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 107mg
- Sodium: 315mg
- Potassium: 115mg
- Total Carbohydrate: 55g
- Dietary Fiber: 1g
- Sugars: 37g
- Protein: 5g
Try More Paula Deen Recipe:
- Paula Deen Peanut Butter Fudge
- Paula Deen Old Fashioned Fudge
- Paula Deen 5 Minute Fudge
- Paula Deen Gooey Butter Cookies
Paula Deen Fudge Pie
Description
This easy fudge pie by Paula Deen is the ultimate treat for chocolate lovers. It’s a quick dessert that’s rich, gooey, and made with simple, everyday ingredients. You can serve it warm for that creamy, melty texture or cold for a denser bite. Best of all, it pairs perfectly with ice cream or whipped cream.
Ingredients
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking.
- Melt chocolate and butter: In a heavy saucepan, melt the chocolate and butter together over low heat until completely smooth.
- Combine with sugar and eggs: Remove the pan from the heat, add in the sugar, and mix well. Slowly stir in the beaten eggs, ensuring the mixture is well combined.
- Stir in vanilla: Add in the vanilla extract and mix until the filling is smooth and even.
- Fill the pie crust: Pour the chocolate filling into your unbaked pie crust, making sure it spreads evenly.
- Bake the pie: Place the pie in the preheated oven and bake for about 25 minutes or until the filling is just set.
- Serve: Let the pie cool slightly before serving. It’s great served warm or cold, with a scoop of ice cream or a dollop of whipped cream.
Notes
- Use good chocolate: For a rich filling, always choose good-quality semisweet chocolate. Poor quality can make the pie less tasty and smooth.
- Don’t overbake: Keep an eye on the pie at 25 minutes. The center should jiggle a bit to stay creamy and fudgy.
- Cool before slicing: Let the pie cool for 10 minutes before cutting to get neat slices without the filling leaking.
- Extra vanilla adds flavor: If you like more flavor, add half a teaspoon extra vanilla extract. It deepens the chocolate taste.
- Protect the crust edges: To stop the crust edges from over-browning, use a pie shield or wrap foil around the edges halfway through baking.
Paula Deen Fudge Pie
