TRICIA'S FANTASTIC FUDGE PIE
Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired.
Provided by Tricia Oxford
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
- In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
- Bake in preheated oven for 30 to 40 minutes. Serve hot.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 51.1 g, Cholesterol 77 mg, Fat 24.4 g, Fiber 2.7 g, Protein 4.8 g, SaturatedFat 12.5 g, Sodium 202.2 mg, Sugar 38 g
CHOCOLATE BLENDER FROSTING
This fudgy three-ingredient spread truly takes the cake for the easiest-ever homemade frosting and it's all thanks to the blender. It only takes a minute to whip up into a creamy, lick-the-spoon kind of treat but will need to sit for an hour in order to thicken into a spreadable frosting.
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes
Time 1h15m
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Place sugar, evaporated milk, and melted chocolate in a blender; blend until smooth and thickened, about 1 minute (the blender's sound will change when the frosting reaches the right consistency.)
- Transfer frosting to an airtight container; let stand at room temperature until slightly thickened and spreadable, about 1 hour. Store in an airtight container and refrigerate up to 3 days (bring to room temperature before using).
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
BLENDER CHOCOLATE PIE
Make and share this Blender Chocolate Pie recipe from Food.com.
Provided by Zewbiedoo
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Put all ingredients except egg whites and 3 Tablespoons sugar into blender.
- Blend for 30 seconds on high; scrape down any dry ingredients; blend 30 seconds more.
- Pour into unbaked piecrust and bake at 375°F for 25-30 minutes or longer until set.
- Make meringue with the three egg whites by beating on high speed with a hand mixer while gradually adding 3 Tb sugar, until peaks form.
- Spread over pie and bake until golden.
Nutrition Facts : Calories 2464.8, Fat 96, SaturatedFat 32.4, Cholesterol 707.6, Sodium 1416.1, Carbohydrate 361.3, Fiber 12.2, Sugar 239.9, Protein 51
BLENDER CHOCOLATE FUDGE PIE
Make and share this Blender Chocolate Fudge Pie recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Put first 6 ingredients in blender and mix well.
- Pour into pie shells and bake for 35-40.
- Remove from oven while center is still shaky.
Nutrition Facts : Calories 394.8, Fat 17.8, SaturatedFat 5.3, Cholesterol 78.1, Sodium 261.3, Carbohydrate 55.6, Fiber 1.2, Sugar 42.7, Protein 5.4
CHOCOLATE BLENDER PIE
Sandy Miller gave me this recipe. It is great because it is so simple and I usually have all of these ingredients on hand.
Provided by Chef likestocook
Categories Pie
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix eggs, sugar,milk, and cocoa in blender for 1 minute.
- Add 1/2 stick melted butter, pinch of salt, and 1 teaspoons vanilla.
- Blend;pour into unbaked pie shell.
- Bake at 350 degrees for 40-45 minutes.
GRANDMA'S FUDGE PIE
Grandma Rosemary Ochs' fudge pie.
Provided by Krisyaden
Categories Chocolate Pie
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a pan over low heat.
- Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
- Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
- Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg
MAIDA HEATTER'S CHOCOLATE FUDGE PIE
Make and share this Maida Heatter's Chocolate Fudge Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Position oven rack 1/3 up from the bottom of oven; preheat to 350°.
- Add butter and chocolate to the top of a double boiler over warm water on low heat.
- Cover until partially melted, then uncover and stir until completely melted and smooth.
- Remove the top of the double boiler and set aside, uncovered, to cool slightly.
- Meanwhile, in a large bowl beat (use electric mixer) the eggs well.
- Except for the chocolate/butter mixture, add all the remaining ingredients; beat well.
- Then beat in the chocolate and butter mixture.
- Turn into the prepared, partially baked crust; the filling will come almost to the top of the crust.
- Handle very carefully and place in the oven.
- Bake for 50 minutes; do not bake any longer even if the filling appears soft.
- Turn oven heat off; prop the oven door partially open, and let the pie stand in the oven until it is completely cool (the filling will puff up during baking and then will settle down to a thin layer that will crack while cooling).
- Refrigerate for several hours.
- Whipped cream: in a chilled bowl with chilled beaters, whip the cream with the remaining ingredients until it will just hold a shape.
- Shortly before serving spread the cream in a thick layer over the top of the pie.
Nutrition Facts : Calories 571.5, Fat 40.1, SaturatedFat 22, Cholesterol 175.1, Sodium 218.6, Carbohydrate 51.6, Fiber 2.1, Sugar 35.1, Protein 6.1
BLENDER GERMAN CHOCOLATE PIE
Make and share this Blender German Chocolate Pie recipe from Food.com.
Provided by DiAnna2
Categories Pie
Time 40m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Put all dry ingredients into blender.
- Blend just until combined.
- Add remaining items, blend well.
- Pour into unbaked pie shell.
- Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 259.4, Fat 13.1, SaturatedFat 6, Cholesterol 67.2, Sodium 95.5, Carbohydrate 33.4, Fiber 1.2, Sugar 28.4, Protein 3.5
GRANDMA EMMA'S FUDGY CHOCOLATE PIE
My grandmother's chocolate cream pie was a staple of my childhood. Homemade custard filling with a dense texture. Very rich, not too sweet, and oh-so-satisfying. For convenience, I make this with a store-bought graham cracker crust and top with whipped cream, but she used to make hers with a prebaked pastry crust topped with meringue. Either way, it's delicious. Hope you enjoy!
Provided by Brendles
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
- Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
- Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 70.3 g, Cholesterol 156.7 mg, Fat 20.4 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 8.7 g, Sodium 381.6 mg, Sugar 51.5 g
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