Recipes2 Scrumptious & Easy To Make Fudge Pie
Fudge is a very versatile dessert and you could have it in so many variations and ways. One of them would be the fudge pies. The pies are a mixture of really creamy fudge and a brownie. So if you"re a lover of both, then you"d appreciate this dessert.
I have 2 recipes below that I"ve already tested out and tried with my family and friends and they"ve always been a hit. So I"m sharing them with you now and hope that you"ll like them to.
Walnut Fudge Pie
1 9-inch honey graham pie crust
1 egg white, slightly beaten
1/4 cup margarine, melted
1 cup firmly packed light brown sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
1 cup walnut pieces
1/4 cup heavy cream
3 1-ounce squares semisweet chocolate
Additional walnuts and whipped cream (for garnishing)
Brush pie crust with some egg white. Bake in your oven at 375 degrees F for 5 minutes; set aside to cool. Reduce oven temperature to 350 deg. F. In medium bowl, with electric mixer at low speed, beat margarine and brown sugar until blended. Blend in flour, baking powder, egg and vanilla; stir in walnuts. Spread in prepared crust.
Bake inside your oven at 350 deg. F for 30 to 35 minutes until lightly browned and set. Cool completely on wire rack. In saucepan, over low heat, heat heavy cream chocolate until chocolate melts and mixture is smooth. Remove from heat; cool until mixture thickens. Spread chocolate mixture over cooled pie; chill until set. To serve, garnish with walnuts and whipped cream.
Choco-Amaretto Fudge Pie
(Fudge pie w/ an Italian Twist)
4 ozs unsweetened chocolate
1 3/4 sticks (14 tbsp.) unsalted butter
1.5 c plus 2 tbsp. sugar
30 amaretti (Italian almond macaroons, available at specialty foods shops some supermarkets), crushed
4 lg eggs, room temp.
1/4 tsp salt
3 tbsp light corn syrup
1/4 c heavy cream
1/4 tsp almond extract
3/4 tsp vanilla
2 tbsp Amaretto
Whipped cream as an accompaniment
In the top of a double boiler melt 1 ounce of the chocolate with 6 tablespoons of the butter and let the mixture cool.
In a 9 x 3 inch spring form pan combine 2 tablespoons of the sugar with the amaretti, stir in the chocolate mixture, and combine the mixture well. Press the crumb mixture onto the bottom and 1/3 of the way up the side of the pan and chill the crust.
In the top of a double boiler melt together the remaining 3 ounces of chocolate and the remaining 8 tablespoons butter and let the mixture cool. In a bowl with an electric mixer beat together the eggs and the salt, add the remaining 1 1/2 cups sugar, a little at a time and beat the mixture until it is thick and pale.
Beat in the corn syrup, the heavy cream, the vanilla, the Amaretto, and the chocolate mixture. Pour the filling into the crust, bake the pie in the middle of a preheated 350 degree oven for 45 minutes and let it cool on your rack. Run a thin knife around the edge of the pan, remove the side of the pan, and serve the pie together with the whipped cream.