I originally set out to make a Brownie Pie. But upon tasting this concoction, I gotta tell ya... it ended up much more like fudge and much less like a brownie. And I was not upset at all.
Brownie Pie coming soon. But in the interim, I dare you to be unhappy eating this Chocolate Fudge Pie.
Chocolate Fudge Pie
Ingredients
· 1 pie crust
· ½ cup unsalted butter
· ½ cup semi sweet chocolate chips, divided
· 1 cup sugar
· ¼ cup cocoa powder
· 3 eggs
· 2 tsp vanilla extract
· 1 tsp instant espresso powder
· ¼ tsp salt
· 1 tbsp flour
· Whipped cream, for serving
Preheat oven to 350F.
Transfer the pie crust to a liberally greased pie pan. If desired flute or crimp the edges of the pie crust. Using a fork, dock the bottom of the pie crust to allow steam to escape. Line the crust with parchment paper and pie weights; this is unnecessary if using a store-bought pie crust already in an aluminum pan. Par-bake the pie crust for 15 minutes.
While the pie crust bakes, melt the butter and ¼ cup of the chocolate chips in a small sauce pot over low heat. Stir occasionally so the chocolate does not burn. Allow to cool slightly.
In a medium mixing bowl, combine the sugar, cocoa powder and eggs. Whisk until very smooth. Mix in the vanilla extract, espresso powder, and salt.
While whisking, very slowly pour the melted chocolate into the sugar mixture to ensure the eggs do not scramble.
Evenly sprinkle the flour over the surface of the batter and mix in. Fold in the remaining chocolate chips.
Pour the batter into the parbaked pie crust and bake for another 35 minutes until the center is puffed, set and starting to crack.
Allow the pie to cool to room temperature before serving. If desired, chill in the fridge. Slice into wedges and serve with dollops of whipped cream.
Serves 8
Gluten Free Friendly!
Swap the flour for Cup4Cup and use your favorite gluten free pie crust recipe or store-bought pie crust.
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