Best Chocolate Fudge Pie Recipes

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

CHOCOLATE-PECAN FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
• Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.

DELICIOUS CHOCOLATE FUDGE PECAN PIE

Steps:

• Melt butter and blend in cocoa.
• Mix cocoa mixture with sugar.
• Add eggs and mix well.
• Add milk and mix.
• Add vanilla and mix.
• Add pecans and mix.
• Pour into unbaked pie shells (2).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 20 minutes or until set.
• Pie will puff when done.
• Do not overbake or pie will be dry.
• Take pie out of oven when pie is still shaking in center.
• Let cool off completely then store in refrigerator.

RCC CHOCOLATE FUDGE-PECAN PIE

Steps:

• Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.

CHOCOLATE FUDGE ICE CREAM PIE

Steps:

• Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
• Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
• In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
• Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
• Freeze several hours or overnight until firm.
• Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

CHOCOLATE FUDGE PECAN PIE

Steps:

• Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl.
• In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth.
• Remove from the heat and add pecans. Mix well and pour into crust.
• Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.

CHOCOLATE FUDGE PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

PEANUT BUTTER CHOCOLATE FUDGE PIE - SUGAR FREE

Steps:

• Press the cookie mix into the bottom of a pie pan and bake on 350 for 8-10 minutes watching it so it doesn't burn. Let this cool.
• Mix up the pudding and fill your shell. (Note you can add additional peanut butter to the pudding mixture if you'd like it to be even richer. Refrigerate.
• Top with sugar free Cool Whip.

NANCY'S CHOCOLATE FUDGE PIE

Steps:

• Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.
• Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.

EASY CHOCOLATE FUDGE TOFU PIE

Steps:

• Drain as much liquid as possible from tofu by putting paper towels on top& bottom of tofu, wrapping a clean dish towel around that, and setting a weight on top of it[a large pan usually works well].
• Drain for 30 minutes.
• In food processor[or blender], whip tofu until smooth, for several minutes.
• Add honey, cocoa powder,& vanilla.
• Blend for at least 1 minute.
• Be sure to use spatula on sides.
• Pour into pie crust& chill for 2 hours.
• Garnish with bananas or raspberries, if desired.

CHOCOLATE COVERED CHERRY PIE FUDGE

Steps:

• 1. Line bottom of an 8x8"inch pan with foil, spray with non-stick spray, set aside.
• 2. In a medium bowl mix the starter frosting and flavor packet, mixing well. set aside.
• 3. Chop cherries into small pieces, leaving some halves for the tops of fudge. In a food processor blend cookies, with butter and sugar on pulse setting until crumbly and pasty. Pour into pan and press firmly.
• 4. Melt white chocolate chips in a double-boiler or in microwave, stirring every 15-20 seconds. stop when almost melted and just continue stirring until all is melted.
• 5. Mix white mix, with other frosting mix, and cherries quickly, pour over the crumb crust. Cover and refrigerate at least 30 min. Take out of pan.. should be a solid block. move to cutting board to cut into pieces. Top each piece with a cherry half, and then melt the remaining 1/4 cup chips with 1 tablespoon of shortening to drizzle over the tops... Enjoy!!!

BLENDER CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350 degrees.
• Put first 6 ingredients in blender and mix well.
• Pour into pie shells and bake for 35-40.
• Remove from oven while center is still shaky.

TRIPLE CHOCOLATE FUDGE PIE

Steps:

• Bake pie shell for 1/2 the baking time directed on package instructions. Remove from oven and allow to cool to room temperature as you prepare the rest of the pie.
• Blend sugar, cocoa powder, flour, and salt together in a medium bowl until well mixed.
• Stir in evaporated milk, then eggs.
• Add melted butter and vanilla and stir until completely combined.
• Sprinkle chocolate chips evenly into the bottom of the pie crust. Stir chocolate pie mixture and pour on top of chocolate chips.
• Bake at 325F for 55-60 minutes. Remove from oven and let sit 15 minutes.
• Spoon hot fudge over pie and carefully spread until even.
• Refrigerate several hours before serving. Keep refrigerated.
• Serve topped with a dollop of fresh whipped cream. Yum!

JUMBO CHOCOLATE PECAN CHRISTMAS FUDGE PIE

Steps:

• Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on.
• bottom and sides of a 9-inch tart pan or pie plate.
• Bake at 350*F. for 6-8 minutes.
• Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, vanilla, flour and chopped pecans. Pour into prepared.
• crust.
• Bake at 375*F. for 25 minutes. Remove from the oven and cool completely on a wire.
• rack.
• Before serving, pipe sweetened whipped cream on each piece and drizzle.
• with chocolate syrup. Garnish with cherries and/or mint if desired. Enjoy!

MAIDA HEATTER'S CHOCOLATE FUDGE PIE

Steps:

• Position oven rack 1/3 up from the bottom of oven; preheat to 350°.
• Add butter and chocolate to the top of a double boiler over warm water on low heat.
• Cover until partially melted, then uncover and stir until completely melted and smooth.
• Remove the top of the double boiler and set aside, uncovered, to cool slightly.
• Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
• Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
• Then beat in the chocolate and butter mixture.
• Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust.
• Handle very carefully and place in the oven.
• Bake for 50 minutes; do not bake any longer even if the filling appears soft.
• Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling).
• Refrigerate for several hours.
• Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape.
• Shortly before serving spread the cream in a thick layer over the top of the pie.

FUDGE BOTTOM CHOCOLATE LAYER PIE

Steps:

• Place 1/3 cup chocolate chips and 2 tablespoons milk in a bowl and Microwave 30 seconds and stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
• Combine marshmallows, remaining 2/3 cup chocolate chips and 1/4 cup milk in small saucepan. Stir constantly over medium heat, until marshmallows are melted and mixture is well blended. Scrape into large bowl and let cool completely.
• Stir 2 cups whipped topping into cooled chocolate mixture. Spread 2 cups of the mixture over the chocolate in crust.
• Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.
• Cover and freeze several hours or until firm.
• Garnish as desired.
• Cover and freeze remaining pie.

DIABETIC BUTTERSCOTCH CHOCOLATE FUDGE PIE

Steps:

• 1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
• 2.) spread over crust.
• 3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
• 4.) spread over chocolate.
• 5.) put in fridge to set.
• 6.) 1/2 cup cool whip over top.
• 7.) sprinkle pecans and mini chocolate chips.

QUICKIE CHOCOLATE FUDGE PIE

Steps:

• 1. Make pie crust.
• 2. Break chocolate bars into pieces. Set aside.
• 3. Put milk and marshmallows in a medium, microwave-safe bowl.
• 4. Microwave 1 minute, stir well. Until melted and smooth, continue to microwave at 15 -30 second intervals, stirring thoroughly after each time.
• 5. Stir broken chocolate bars into the marshmallow mixture, stirring until the chocolate is melted. Cool completely (room temp).
• 6. In a small bowl beat the whipping cream until stiff. Fold the whipped cream into the cooled chocolate mixture.
• 7. Spoon filling into crust. Cover. Refrigerate about 4 hours, until firm.
• 8. NOTES: You can use whatever crust you like with this pie. I like to make an "Oreo"-type crust. Or, for extra-quickie, you can buy a pre-made graham crust. If you like a sweeter pie, you may use two milk chocolate bars. Or, if you like, you can use milk chocolate bars with almonds. *This recipe is easily made gluten free by making your crust from gluten-free ingredients. I've used crispy rice cereal, gluten-free graham crackers, even crushed gluten-free cookies.

CHOCOLATE,PEANUTBUTTER,FUDGE PIE

Steps:

• 1. Beat eggs and add to milk set aside
• 2. Melt butter,sugar,and cocoa in a pan on medium heat
• 3. Remove from heat,stir in peanutbutter,and vanilla extract,then add egg,with milk,stir together pour into pie shell. Before placing in the oven brush cold milk on the top of the crust to prevent over browning.
• 4. Bake at 400 degrees for 10 mintutes,then reduce temperture to 325 degrees for 25 minutes.
• 5. For my fudge pie just omit the peanut butter. See pictures

CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350°F.
• Combine sugar and cocoa; add butter, eggs, and vanilla.
• Mix well and pour into pie shell.
• Bake for 35 minutes.
• Let cool for 10 minutes.
• Serve warm with ice cream or whipped cream.