Chocolate Fudge Pie

Nuvita Biscuits


  • Basic Flaky Pie crust or 1 store-bought pie crust, fitted into a 9-inch pie plate
  • 6  ounces  semisweet chocolate, chopped, plus more shaved for topping
  • 1/2  cup  unsalted butter (1 stick)
  • 3  large eggs
  • 1/8  teaspoon  kosher salt
  • 1/2  cup  plus 3 tablespoons granulated sugar
  • 1 1/2  cups  heavy cream


  1. Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
  2. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
  3. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
  4. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
  5. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.


Recipe Comments

  1. posted by John on Feb 5, 2013

    The class will also be about the heart healthy benefits of eating dark chocolate also.

  2. posted by Courtney on Feb 12, 2013

    I love chocolate peanut butter pie with the fluffy cream topping.. not the merrange. I have tried to make it but I can’t find a recipe out there “anywhere”.

    We live in an Amish community and the “Dutch Diner” in Tampico, Il makes it.

    Tampico is where President Ronald Reagon was born.. as just a tid bit of info.. his favorite pie to eat at the Dutch Diner is the raisen cream.. YES it has the very same fluffy cream topping I would like to find the recipe for… HELP HELP HELP

    Lets make cream pies

  3. posted by stealspartansbcglobalnet on Mar 22, 2013

    I am aware of the Every Flavored Beans, and the chocolate frogs, but was there anything else that was mentioned? Also for these kinds of candies, what would be good, real world, replacements?

  4. posted by homerliveshere on Mar 25, 2013

    I have like 16 ounces of unsweetened baker’s chocolate, and nothing to do with it. I want to turn into regular sweetened chocolate.

  5. posted by Orbit on Mar 25, 2013

    What would happen if you mixed chocolate syrup OR hot fudge into sugar cookie dough and then baked it?

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