Double Fudge Pie

A chocolate-lover's treat! Decadent fudgy filling is baked in a chocolate pie shell. Serve with scoops of ice cream.

Double Fudge Pie
Servings: 12 Prep 30 mins Bake 350°F 40 mins


Pie Shell:
  • 1 cup all-purpose flour
  • 1 teaspoon unsweetened cocoa
  • 1/4 teaspoon salt
  • 3 tablespoons butter, chilled
  • 3 tablespoons solid vegetable shortening, chilled
  • 3 tablespoons ice water
Pie Filling:
  • 1/2 cup (1 stick) unsalted butter
  • 4 squares (1 ounce each) semisweet chocolate
  • 3/4 cup packed light-brown sugar
  • 1/4 cup water
  • 2 eggs, separated
  • 1 teaspoon vanilla
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts

Make It


1. Mix flour, cocoa and salt in bowl. Using pastry blender, cut in butter and shortening until mixture forms fine crumbs. Using a fork, stir in ice water until a ball forms. On floured surface, roll dough into 13-inch circle. Fit in 9-inch pie plate. Trim; flute.

Heat oven to 350 degrees F. Filling:

2. Melt butter and chocolate in saucepan; transfer to bowl; cool slightly. Stir in sugar and water. Beat in yolks and vanilla. Fold in flour and salt. Beat whites in bowl until soft peaks form. Fold into chocolate mixture; fold in 1/2 cup walnuts. Spread in pie shell. Top with remaining walnuts.

3. Bake in 350 degrees F oven 40 minutes or until set. Cool on wire rack.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 325, Fat, total (g): 23, chol. (mg): 64, sat. fat (g): 8, carb. (g): 27, fiber (g): 1, pro. (g): 4, sodium (mg): 106, Percent Daily Values are based on a 2,000 calorie diet.