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Fudge Pie with a wonderful texture, light chocolate flavor and a filling similar to pecan pie without the pecans!
Lucky number thirteen – you’re not superstitious are you? No really, it came out fine. It actually came out a little better than fine. It was simple and sweet. Maybe that would be a good name for a blog, “Simply Sweet” or “Sweetly Simple.” Oh that name is probably already taken anyway. Where was I going with that? Pie number 13 was a success! Yeah! You know, I fret a little bit about what to do if one of my 52 pies turns out to be a dud. I feel a sense of commitment to post good pies, not just any pie. I take several days to search for recipes and peruse cookbooks, websites, and my own recipe pile. Sometimes I make it exactly the way the recipe instructs. Sometimes it is more of a free form creation. This recipe made sense so I stayed within the lines. Why mess up a good thing? This was posted by Jodiemo on Tasty Kitchen and since it had already received a 5 star rating, I thought it would be worth a try.
The ingredients are simple.
Start with 2 ounces semi-sweet good quality chocolate, butter, 4 eggs, sugar, vanilla, salt, corn syrup and a whole 9 inch unbaked pie crust.
In a separate mixing bowl add the sugar, salt and corn syrup.
Slowly add the melted chocolate into the sugar mixture.
Once blended, pour into the unbaked pie shell.
But hiding in the middle is dark fudg-o-liciousness. When food blogging you can make up your own words. I read that somewhere.
To dress it up a little I added a scoop of vanilla ice cream and a drizzle of store bought chocolate raspberry sauce. Truly sinfully sweet. This pie doesn’t need any help from ice cream. It is fine just buy itself.
It’s really a lot like a pecan pie without the pecans, with a very mild chocolate flavor. None of the flavors were overpowering.
Don’t forget to PIN to your favorite PIE Board!
No. 13 - Fudge Pie
- 2 ounces semi-sweet good quality chocolate, broken into pieces
- ½ cup unsalted butter cut into pieces
- 4 large whole eggs lightly beaten
- 1 ½ cup sugar
- 1 teaspoon vanilla extract
- 1 dash salt
- 3 tablespoons light corn syrup (like Karo)
- 1 whole unbaked pie crust
- Melt the chocolate and butter together in a small saucepan over low heat.
- In a separate mixing bowl, add eggs, sugar, vanilla, salt and corn syrup and mix until well blended. Add the melted chocolate and butter mixture to the sugar and eggs, whisking until blended.
- Pour into the unbaked pie crust and bake for 30-40 minutes at 375° F or until the center is set and no longer jiggly.
Enjoy – and thanks so much for stopping by!