Occasionally, when we try a throwback recipe, we realize that we are not the only generation intimately familiar with outrageously delicious food. This Easy and Elegant Old Fashioned Fudge Pie is no exception. It is incredibly rich and chocolatey, with a velvety texture that melts in your mouth. The entire flavor is balanced by a light, homemade whipped cream frosting. The combination is as insanely good as it is simple.
Where Does This Delicious Pie Recipe Hail?
When Stevens and I decided that we wanted to attempt a food blog, we both happened to be on an extended trip visiting our parents in Arizona. In that home, my mother has 2 giant books full of old family recipes, tried and true. My job was to go through them and pick out the best of the best. One of the items I came across was the original version of this Old Fashioned Fudge Pie. Where it came from, we weren’t completely sure but the recipe card said ‘to die for’. It was worth taking a shot…and it was a bullseye.
Is This Recipe Difficult or Time Intensive?
In a word, no. I have made this pie now about 6 times, and each time to rave reviews by family and friends. I’ve tried an entire host of different ways to make it. I have made it with a shallow pie crust and a deep dish pie crust. I’ve topped it with whipped cream, ice cream, fruit toppings and chocolate. They all turned out (surprisingly) delicious, but what I present here is the final version. It will satisfy the greatest chocolate craving! And there is an added bonus. This pie takes only 10 minutes to make both filling and topping and you don’t need any special tools to get it done.
The Best Pie to Make in a Pinch
I think one of the things I love about this pie is that the majority of ingredients are things that you can have on hand at all times. There are so many times when people come over last minute and I want to have a special dessert, but don’t have time to run to the store. I always keep extra butter in my freezer and like to have a few frozen pie crusts in there too. I also always have sugar, vanilla and (now that I’ve made this pie) about 4-5 good-quality chocolate bars on hand. I don’t always have heavy whipping cream for the topping, but I do usually have a can of whipped cream somewhere…or ice cream. To be completely frank though, this pie filling is so darn good, it doesn’t *really* need anything to accompany it.
Tips and Tricks for Making Easy and Elegant Old Fashioned Fudge Pie
- If you are making it gluten free and don’t have a favorite pie crust, we really like this Wholly Gluten Free Pie Crust. My husband, Graham, took one bite (not knowing it was gluten free) and said, wow this is a GREAT pie crust!
- To make this for a non-gluten free crowd, use your favorite pie crust and replace 1:1 Gluten Free Flour with regular white flour.
- If you want to make this for a deep dish pie shell, double the filling ingredients (3 eggs, not 4) and up the cook time to 60 minutes. The pie crust may start to get too dark so check it around 30 minutes and tent-foil over the top of the pie to continue cooking without getting it too dark.
- Don’t forget to pierce the crust with a fork before cooking. This helps it to stay down and not puff up and out.
- When making the whipped cream, I prefer to use the whisk attachment on my immersion blender because it makes such quick work of it!
- Use a high quality unsweet or semi chocolate bar for the pie. There are many options out there. Avoid any flavoring in them (like orange or almond). You want the chocolate to be above 50% cocoa – my favorite is between 60-70%. Here are two of the bars I’ve used and loved; Ghirardelli Bitter Sweet Baking Bar, 60% , Baker’s, Semi Sweet Baking Chocolate Squares, Lindt Excellence Bar 70% Cocoa.
- This pie filling does rise a little, but I haven’t had any problems with overflow. Just to be safe, I like to cook my pies on top of a foil-lined cookie sheet. Better safe than cleaning up a hot/sticky mess.
- If the top of your pie is getting too dark for your liking, you can use a piece of foil to tent over the top. Just try to not have the foil touch the top of the pie because it will take some of the pie with it when you pull it off.