Chocolate Fudge Pie

Chocolate Fudge Pie
Servings: 12 Prep 15 mins Bake 350°F 40 mins to 45 mins

Ingredients

  • 1 package (15 ounces) refrigerated ready-to-use folded piecrusts
  • 1/4 cup (1/2 stick) butter
  • 1 bag (12 ounces) semisweet chocolate chips
  • 2 cups plus 2 tablespoons sugar
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
Garnish (optional):
  • 1/2 cup heavy cream
  • 1 tablespoon sugar

Make It

1. Fit one piecrust into 9-inch pie pan; flute edge.

2. Heat oven to 350 degrees F. In medium-size saucepan, melt butter with 1 cup chocolate chips over low heat until smooth. Whisk in 1 cup sugar, the eggs, flour, salt and vanilla. Fold in remaining 1 cup chips; pour into pie shell.

3. Unfold remaining piecrust. Roll out to 14-inch circle. With 1-inch round and/or heart-shaped cookie cutter, cut out as many shapes as possible. Reroll scraps; cut more shapes. Overlap on top of pie, covering filling to edge. Brush cutouts with milk. Sprinkle with the 2 tablespoons sugar.

4. Bake in 350 degrees F oven 40 to 45 minutes or until browned and set. If top gets too brown, loosely cover with foil about halfway through baking. Let pie cool on wire rack.

Garnish:

5. Beat cream and sugar until medium peaks form. Slice pie. Serve with whipped cream if desired.