Print

The Ultimate Rich and Gooey Classic Chocolate Fudge Pie

A decadent slice of chocolate fudge pie with a thick, dark, crumbly crust resting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this decadent dark chocolate pie from scratch for an intense chocolate flavor. This recipe delivers a simple, gooey chocolate pie that is perfect for any holiday gathering.

Ingredients

Scale
  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces bittersweet chocolate, chopped

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Prepare a 9-inch pie plate.
  2. Combine the crushed cookies and melted butter in a bowl. Press the mixture firmly into the bottom and up the sides of the pie plate to form the crust. Bake the crust for 8 minutes. Let it cool while you prepare the filling.
  3. In a medium saucepan, whisk together the sugar, cocoa powder, and salt. Gradually whisk in the heavy cream and milk until smooth.
  4. Cook the mixture over medium heat, stirring constantly, until it thickens slightly and just begins to bubble around the edges, about 5 to 7 minutes. Remove from heat immediately.
  5. In a separate bowl, lightly beat the eggs. Slowly temper the eggs by whisking about 1/2 cup of the hot chocolate mixture into the eggs. Then, pour the egg mixture back into the saucepan with the remaining hot chocolate mixture, whisking constantly.
  6. Return the saucepan to low heat. Cook, stirring constantly, for 1 minute. Do not let the mixture boil.
  7. Remove from heat and stir in the chopped bittersweet chocolate and vanilla extract until the chocolate is completely melted and the filling is smooth.
  8. Pour the creamy fudge pie filling into the cooled crust.
  9. Bake for 20 to 25 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Cool the pie completely on a wire rack for at least 2 hours before chilling in the refrigerator for another 2 hours before slicing.

Notes

  • For a richer flavor, substitute the bittersweet chocolate with semi-sweet chocolate.
  • If you prefer a no bake fudge pie, you can skip baking the crust and filling, chilling the filling until firm instead.
  • Serve slices topped with fresh whipped cream or a dusting of cocoa powder for presentation.

Nutrition

Find it online: https://cookingbyjade.com/chocolate-fudge-pie-ultimate-rich-gooey-recipe/