Friday, January 22, 2010

Chocolate Fudge Pie

This is a heavenly and easy chocolate dessert. A pie shell is filled with a rich chocolate cream mixture and then baked until almost set. After it's cooled and chilled, it's topped with a layer of fresh whipped cream and a few shavings of chocolate. Divine!

Here's a piece right out of then oven, before it has been cooled and chilled.
Once the pie is chilled the creamy chocolate filling becomes like a thick chocolate truffle. I like to top the pie with slightly sweetened, fresh whipped cream and chocolate curls. The whipped cream layer breaks up the richness of all that chocolate.

Chocolate Fudge Pie
1 3/4 cups white sugar
6 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
pinch of salt
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 unbaked deep dish pie shell

Whipped cream
2/3-1 cup heavy cream (depending on how much whipped cream you like on your pie)
2 Tbsp confectioners sugar
1/2-1 tsp vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan (off of heat), whisk together sugar, cocoa, flour and the pinch of salt. Stir in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter. Heat, stirring constantly just until butter is melted. Pour filling through a strainer into unbaked pie shell.

Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken. Cool pie on rack. Chill in refrigerator until set, 2 hours.*

For the whipped cream, beat heavy cream, confectioners sugar, and vanilla extract with a mixer on high speed until desired thickness. Do not overbeat or it will turn into butter! Spread onto cooled pie. Top with grated chocolate if desired.

* You don't actually have to chill the pie. Let it cool, then dig in. You do get a nice texture once it's chilled though.

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