Chocolate Fudge Cream Pie Recipes

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FUDGY CHOCOLATE CREAM PIE



Fudgy Chocolate Cream Pie image

This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.

Provided by Nancy Sabatino

Categories     Desserts     Pies     Vintage Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
1 ¼ cups white sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon salt
1 ½ cups milk
4 egg yolks
2 (1 ounce) squares unsweetened chocolate, chopped
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
  • Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
  • Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g

FUDGE PIE



Fudge Pie image

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

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
½ cup butter
2 eggs
1 teaspoon vanilla extract

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

CHOCOLATE FUDGE PIE



Chocolate Fudge Pie image

A decadent yet guilt-free chocolate filling is poured into a baked refrigerated Pillsbury™ Pie Crust and topped with fat-free whipped topping. It's a great make-ahead dessert as it needs to chill at least 4 hours.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h50m

Yield 10

Number Of Ingredients 5

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
6 oz unsweetened baking chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed
Fresh raspberries, if desired

Steps:

  • Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
  • Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
  • Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Nutrition Facts : Fat 3, ServingSize 1 Serving

GRANDMA EMMA'S FUDGY CHOCOLATE PIE



Grandma Emma's Fudgy Chocolate Pie image

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

1 ½ cups white sugar
5 large egg yolks
1 cup milk
½ cup unsweetened cocoa powder (such as Hershey's®)
5 tablespoons cornstarch
½ teaspoon salt
2 cups half-and-half
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 (10 inch) prepared graham cracker crust

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

CHOCOLATE FUDGE ICE CREAM PIE



Chocolate Fudge Ice Cream Pie image

I originally adopted this recipe from the Recipezaar account. It was called Classic Mud Pie but I changed it into my own recipe and it is no longer that 'classic' mud pie, so the name has been updated as well. Cook time does not include freezing time.

Provided by flower7

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 (6 ounce) chocolate cookie pie crust
1 1/2 cups semi-sweet chocolate chips
3 tablespoons butter
1/2 cup heavy cream (whipping cream)
1 tablespoon coffee-flavored liqueur
1 pint cookies & cream ice cream, softened
1 pint chocolate ice cream, softened (I used double chocolate with fudge chunks)
2 tablespoons coffee-flavored liqueur, divided

Steps:

  • Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
  • Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
  • In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
  • Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
  • Freeze several hours or overnight until firm.
  • Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

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