Chocolate Fudge Pie
August 30, 2019
Like chocolate? Yeah who doesn’t, crazy thing to ask right? While I am half sarcastic and actaully half serious because I’m not really a fan of chocolate most the time. Not really sure when it happened but it’s been several years since I was excited about chocolate and couldn’t wait for the next treat. Not just chocolate actaully but any sweet treat, or dessert. The enjoyment in making dessert and treats for the family is always there but I rarely actaully eat it along with the family. Most the time I sit and watch them eat, take a nibble put the rest away. Just not into sweets anymore, but this Pie, this Chocolate Fudge Pie , I not just enjoyed but I had two slices. Granted I ate it by a few bites over a course of a few days , but the point being is I ate more chocolate this week then I have in years! That’s how good this pie was. If you knew me this would be a huge deal, so take it from me, this is an amazing pie ( I only eat Apple pie !!!!!) What I did not eat was the homemade whipped cream, I just do not like whipped cream.
Yes, I am weird, let’s move on . This Chocolate Pie is super , duper easy to make, and there’s no tempering eggs or chocolate, and no double broilers involved. The most time consuming part is actaully making the pie crust. I have shared this pie crust before and it’s my go-to must must no fail ever crust! Pat in the Pan Pie Crust! You literally make it in the pie pan and pop it in the oven. No chilling, no rolling, no cutting, nope. Just pat, mix pat mix bam you are done. Never failed me, and never will I ever go to anything else. I will remind you now though it will be said in the recipe this pie crust is only for the pan, NOT for the top of any pie.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3 tablespoons cold milk
- Place the flour, sugar, and salt and mix in a pie plate (yup, right in the pan) Mix it up with your fingers until evenly blended. In a measuring cup combine the oil and milk and beat it till creamy. Pour the milk and oil mixture over the flour mixture. Mix with fork until the flour mixture is completely moistened. Pat the the dough with your fingers, first up the sides and then out in the pan on the bottom. Flute the edge if you'd like.
- This is not a pie crust to be used on top of any pie, it is solely a single shell crust. If you are preparing it to fill and need a "pre-baked" shell, preheat the oven at 425F and prick the surface of the pastry with a fork. Back about 15 minutes or until slightly browned. If the recipe calls for no pre-baked shell simply fill with your filling and follow pie directions for cooking.
- Some tips-
- *Work this dough out evenly in the pie pan, it may not look like much, but it really does cover a 9 inch pan, you need to just work it up the edges carefully and then pat the rest out.
- 1 1/4 cups sugar
- 3 1/2 tablespoon cocoa powder
- 2 large eggs
- 1/4 cup melted butter
- 5 ounces evaporated milk
- Pre baked pie crust
- Preheat oven to 350F
- Whisk together sugar and cocoa powder. Add in eggs, melted butter and milk until completely smooth.
- Pour batter into the pie crust and bake for about 45 minutes or until the filling sets and you see a slight crust on top. Kinda looks similar to brownies on the top but very soft still. Remove from oven and cool on wire rack about an hour. Slice and serve with the fresh whipped cream!
- Enjoy!
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