Classic Chocolate Fudge Pie

READY IN: 1hr 5mins
YIELD: 1 pie




  • Heat oven to 375. Place the pie plate on a baking, line with piecrust (homemade or store-bought). Prick crust with fork and line with foil. Fill to top with pie weights or dried beans (I use rice). Bake until edges are firm, 20-25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes (I cover the edges with a pie shield because you need to bake it again with the chocolate filling).
  • Reduce oven temperature to 325°F Combine the butter and chocolate and melt (over a sauce pan--not in--of simmering water or in the microwave, being careful not to burn).
  • Using an electric mixer, beat the eggs, salt and 1/2 cup sugar until fluffy, 4-5 minutes. Fold of third of the egg mixture into the chocolate mixture, then fold in the remainder.
  • Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
  • Beat the heavy cream with 3 TBL sugar until soft peaks form. Spread over the pie and sprinkle with shaved chocolate, if desired.