- 1
- 65 mins
- 65 mins
Ingredients
- 1 refrigerated piecrust
- 1 cup half-and-half
- 1/4 cup butter
- 8 ounces bittersweet chocolate, chopped
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa
- 1/4 cup all-purpose flour
- 1/4 teaspoon table salt
- 2 large eggs
- 3 large egg yolks
Preparation
Step 1
Preheat oven to 350°. Fit piecrust into a lightly greased 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Microwave half-and-half, butter, and chopped bittersweet chocolate in a microwave-safe bowl at HIGH 2 minutes or until chocolate melts. Stir until smooth. Stir together sugar, cocoa, flour, and salt in a medium bowl. Stir in eggs, egg yolks, and melted chocolate mixture. Use immediately, or pour filling into a 1-qt. jar; let cool. Store filling in refrigerator up to 7 days. (Mixture will thicken as it chills.)
TO MAKE HOT FUDGE PIE: Preheat oven to 350°. Fit 1 refrigerated piecrust into a lightly greased 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Pour Hot Fudge Pie Filling into prepared crust; bake 45 minutes or until filling puffs, center is set, and top begins to crack around the edges. Cool 10 minutes before serving.