Wednesday, February 3, 2021

Chocolate Fudge Pie


How can I describe this old fashioned classic?? 

It’s part decadent chocolate, part comfort food, the kind of slice you’d expect grandma to make...somewhere between a cream pie and a brownie... like a fudge... yes, that’s it!!

A chocolate fudge pie. 

 (Sigh)... you’re too good to be true.

Such simple ingredients and such a fabulous dessert.  Isn’t it great when a few ingredients come together to make really delicious food.  Sometimes simple is best. Sometimes old fashioned is the way to go... 

This pretty pie could also become the perfect Valentine’s dessert... it’s easy to make, but I won’t tell...

Even better with ice cream... caramel sauce, or whipped cream... you can’t go wrong.

Yes, the recipe includes a homemade crust... it’s easy too— but if you want to buy a store-bought crust—it will still be delicious. —your secret is safe with me.


Special thanks to Fox19 for having me today... this the first Thursday of February!  Always a joy to visit with the team. 

Get the recipe here:

Chocolate Fudge Pie:

Karri Perry: Blue Ribbon Kitchen 

Baking temp: 350

Time: 55 minutes

Yields: 9-inch pie

Pie Dough

1 1/2 cups all purpose flour

1Tbsp sugar

1 tsp salt

2 Tbsp Crisco-either butter flavor or original is fine

6 Tbsp unsalted butter

2-4 Tbsp cold water


8 Tablespoons butter melted

1 can evaporated milk (12 oz.)

2-4 ounce bars of semi sweet Baker’s chocolate 

2 tsp vanilla extract

1 cup granulated sugar

1/4 cup all purpose flour

3 Tablespoons cocoa powder- (for a dark chocolate fudge pie use Hershey’s Special Dark Cocoa Powder... or use regular Hershey’s Cocoa Powder for a more milk chocolate fudge pie) 

¼ tsp salt

3 large eggs lightly beaten

½ cup chopped toasted pecans or walnuts (optional)

1 tsp Espresso powder (optional) for a deeper flavor-mix it into the flour.


Preheat oven to 350

Step 1: Pie Dough: Mix together flour, sugar and salt, set aside.  Make pie dough by cutting in (using a pastry blender or food processor) butter, shortening into the flour, sugar and salt. Mix until the butter and shortening are in small pea-sized bits.

Add liquid a little at a time…Once dough comes together, shape into a dough round, cover air-tight in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Using a rolling pin, roll out the dough to ¼ inch thick, fill the pie plate.  Crimp the edges. Set aside in the refrigerator.

Step 3: Filling: In a medium sauce pan on low, melt the butter, chocolate and evaporated milk together.  Keep the heat low, using just enough heat to melt everything together.

Step 4: In a mixing bowl, add the sugar, flour, salt and cocoa and (espresso powder if using). Add the beaten eggs and vanilla extract. Stir well   Mixture will be thick with dry bits.

Step 5: Pour the (warmed) melted chocolate-evaporated milk-butter mixture into the sugar-egg-flour-cocoa mixture.  Stir until it becomes a smooth batter with no dry pockets of flour or sugar. (If using nuts, fold the nuts in)

Step 6: Pour the batter into the prepared pie dough.

Step 7: Bake pie in a preheated 350 degree oven on the lowest rack for 55 minutes, or until the pie barely jiggles in the center.  The top of the pie may develop a few surface cracks. 

Let cool completely before serving.  This chocolate fudge pie is great with ice cream, whipped cream, or a caramel sauce.  Enjoy.

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