Description
This rich and decadent fudge pie recipe features a flaky homemade crust filled with a smooth, chocolatey fudge filling. Perfect for chocolate lovers, this dessert combines a tender, buttery pie crust with a luscious milk chocolate fudge center, creating a delightful treat for any occasion.
Ingredients
Scale
Pie Crust
- 3 cups all-purpose flour
- 1 cup shortening
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 teaspoon vinegar
- 1/2 cup water
Fudge Filling
- 6 tablespoons butter
- 3 ounces milk chocolate chips
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons milk
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Prepare the Pie Crust: In a large mixing bowl, combine the 3 cups of flour, 1 cup shortening, and 1/2 teaspoon salt. Use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs. In a separate small bowl, beat the egg, then add the vinegar and water. Gradually add this liquid mixture to the dry ingredients, stirring gently until the dough forms. Do not overwork the dough. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes before rolling out.
- Preheat Oven and Roll Dough: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the crust to the pie plate, trimming any excess from edges and crimp the edges as desired.
- Make the Fudge Filling: In a medium saucepan, melt the 6 tablespoons of butter over medium heat. Stir in the 3 ounces of milk chocolate chips until fully melted and smooth. Remove from heat and whisk in the 1 cup sugar, 2 tablespoons flour, 2 tablespoons milk, and 2 tablespoons corn syrup until well combined.
- Add Eggs and Vanilla: Allow the mixture to cool slightly, then beat in the 3 large eggs and 1 teaspoon vanilla extract until smooth and creamy. Do not overbeat as this can cause the filling to curdle.
- Fill and Bake the Pie: Pour the fudge filling into the prepared pie crust and spread evenly. Bake in the preheated oven for about 30 minutes, or until the filling is set but still slightly jiggly in the center. Avoid overbaking to keep the filling fudgy and creamy.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours before slicing to ensure clean cuts. Serve chilled or at room temperature.
Notes
- For best results, use good quality milk chocolate chips for a richer fudge flavor.
- You can substitute vegetable shortening with cold unsalted butter for a more buttery crust.
- Do not overmix the filling after adding eggs to prevent a grainy texture.
- This pie keeps well in the refrigerator for up to 3 days.
- Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
