Irresistible Chocolate Fudge Pie

By carvalhohm2

Ingredients

• 3/4 stick butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 3 Tablespoons cocoa powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour

Details

Servings 8
Adapted from sinfullytempting.com

Preparation

Step 1

Preheat oven to 350.

In a medium bowl, cream butter and sugar with electric mixer until light and fluffy, about 3 minutes.

Add egg and vanilla extract and mix well.

In a small bowl, add cocoa powder, salt and flour and stir until well combined.

Add dry ingredients to wet ingredients, mix well.

Grease an 8″ pie plate with butter or cooking spray. Pour mixture in pie plate and gently smooth over with a spatula.

Bake for 30 -35 minutes until center is set. Allow to rest 15 minutes before serving.

Serve with toppings of your choice, such as homemade whipped cream, or a scoop of vanilla ice cream. Drizzle with your favorite chocolate topping (I used chocolate ganache!)

Chocolate Ganache:
•12 ounces chocolate, chopped into small pieces
•1 cup heavy cream
• optional 3 tablespoons flavored liqueur

Place chocolate pieces in a large bowl.

Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate.

Stir until completely mixed and glossy.

The longer you allow the ganache to cool, the thicker it will set.

Chocolate ganache is a rich, creamy chocolate that can be used for so many things, including glazes, sauces, fillings and frostings. It typically consists of cream and chocolate, however sometimes (depending on its purpose) liqueurs and extracts are added. Its consistency can be thin (for glazes and sauces) or thick (for piping) and it can also be whipped.

This is a very simple recipe that can be used quite a few ways. For a glaze or a sauce, you’ll want to use it thin. If you want to use it as a frosting, you can whip it (as you would whipped cream) once it has chilled. Or, it can be allowed to cool and then piped from a decorating bag using a tip of your choice.

I use this a lot for eclairs and cream puffs, and since I prefer mine a bit on the decorative side I usually whip it until thick and fluffy and then pipe it on. I typically use bitter-sweet chocolate, but this is one of those recipes where you choose the type of chocolate used, depending on what you need the ganache for.