Fudge pie

Fudge pie is a dessert made of chocolate fudge baked between two layers of cake, usually with whipped cream on top. It was invented in 1868 by Dora Gates using the Toll House recipe from Mrs. L.T. Buttercup’s cookbook and sold at her shop called The Fudge Pie Company in New York City for 40 cents per serving ().

Fudge pie is a type of pie that does not have a crust. The “fudge pie no crust” has been made with chocolate, sugar, and butter.

Hello, everyone! While the weather in Boston has been a little wacky this season, I’ve had the wonderful pleasure of visiting California for a few of days. It’s been a fantastic week of sunbathing, hanging out with friends, and enjoying loads of outdoor activities. Meanwhile, I created this pie immediately before I left BeanTown so I could share it with you. This pie has a special place in my heart for two reasons: It’s chocolate, and it’s chocolate, and it’s chocolate, and it’s chocolate, and it’s chocolate, and it Who doesn’t want a piece of chocolate pie? Now is the time. It’s oh-so-chocolatey and indulgent, but unlike some other pies, it’s not so rich that you pass out after just one slice (i.e. cut a biiig piece and enjoy it). The whipped cream on top contrasts well with the dark chocolatey middle, and the crust adds a lovely tactile element. This is without a doubt one of my favorite recipes, so if you’re on the fence about cooking it, get off your computer right now and do it.

This recipe makes one 9-inch pie.

To make the crust:

1 pie crust (Pillsbury, anyone?) from the store

For the filling, combine:

6 oz. excellent bittersweet or semisweet chocolate (chocolate chips will work just fine, too) a quarter teaspoon of instant coffee 1 cup sugar (granulated) 1 stick unsalted butter 1/8 teaspoon salt 3 eggs (big) 1 teaspoon extract de vanille

To make the whipped cream, combine the following ingredients in a mixing bowl.

1 pint heavy cream (whipped) 2 tblsp sugar (powdered) 1 teaspoon extract de vanille

Preheat the oven to 425 degrees Fahrenheit. Prepare the pie crust by blind baking it. Blind baking is vital in pie preparation since it entails baking the crust on its own first, resulting in a crispier bottom crust (rather than mushy and undercooked like those aaaamateur pies). Grease a glass pie dish and place the bottom pie crust in it to blind bake. Pat down the crust, starting in the center and going outwards, until it is flat on the plate. Ruffle the edges with your fingers to make it seem nice. Make 7-10 indentations in the bottom of the crust with a fork (this allows air to escape from the crust and prevents bubbles from forming). Using a piece of aluminum foil, coat the interior of the crust with grease. To line the aluminum foil, pour in dry rice or beans. Bake for 20 minutes (the crust will not be entirely baked, but it will make a huge difference). (Believe me!).

Preheat the oven to 325 degrees Fahrenheit. Melt the chocolate, coffee powder, and butter in a heatproof dish put over (not in) a pot of boiling water.

4 to 5 minutes with an electric mixer, whisk the eggs, salt, and 12 cup sugar until frothy. Fold about a third of the egg mixture into the chocolate mixture before folding in the rest.

Pour the mixed mixture into the crust and bake for 20 to 25 minutes, or until puffed and starting to crack. Cool for 1 hour before chilling.

Soft peaks should emerge after beating the cream, extract, and sugar together. Sprinkle the shaved chocolate over the top of the pie.

Ghirardelli chocolate fudge pie is a dessert that has been around for decades. It is made with chocolate, butter, and eggs. Reference: ghirardelli chocolate fudge pie.

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