Fudge Cream Pie Recipes

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FUDGE CREAM PIE



Fudge Cream Pie image

This pie is thick and creamy and very delicious.

Provided by Nancy Allen

Categories     Chocolate

Time 45m

Number Of Ingredients 13

1 baked 9 inch pie shell
1 1/3 c sugar
1/4 c flour
1/4 c cocoa
1 2/3 c evaporated milk
3 egg yolks, slightly beaten save whites for meringue topping)
2 Tbsp butter
1 1/2 tsp vanilla extract
MERINGUE
1/4 tsp cream of tartar
1/2 tsp vanilla
3 egg whites
1/2 c sugar

Steps:

  • 1. Sift together sugar, flour and cocoa. Gradually stir in evaporated milk. Pour this into a medium saucepan and heat over medium heat until mixture comes to a boil and thickens.
  • 2. Reduce heat, cook and stir for about 4 minutes. Add small amounts of hot mixture to combined egg yolks, stirring well after each addition. Return egg mixture back to pan stirring the whole time.
  • 3. Cook over medium heat 1 to 3 minutes, mixture will become very thick. Remove from heat and stir in butter and vanilla. Cool for about 5 minutes and then pour into pie shell. Cover with meringue and bake at 350 for 12-15 minutes.
  • 4. For meringue, In a mixing bowl, combine egg whites with the cream of tartar and vanilla. Beat at high speed with an electric mixer until soft peaks form.
  • 5. Gradually add sugar and continue beating at high speed until stiff peaks form and sugar is dissolved. Cover pie with meringue and bake to lightly brown.

COCONUT-FUDGE CREAM PIE



Coconut-Fudge Cream Pie image

A delicious pie recipe from my mother-in-law. You can make a graham cracker crust instead of the macaroon cookie crust, if desired. Prep time does not include chilling time.

Provided by CookingONTheSide

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup sweetened flaked coconut, divided
1 (13 ounce) package macaroons, crushed and mixed with
2 tablespoons melted butter
1 quart heavy cream, divided
1/4 cup sugar, plus
4 tablespoons sugar
3 (3 1/2 ounce) packages instant vanilla pudding
2 1/4 cups cold milk (I use 2 cups to have it set up better)
1 1/2 teaspoons coconut extract
1 (11 3/4 ounce) jar hot fudge

Steps:

  • Preheat oven to 350 degrees.
  • Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
  • Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
  • Bake crust at 350 degrees for about 10 minutes. Cool.
  • In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
  • In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
  • Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
  • Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.

Nutrition Facts : Calories 529, Fat 31.7, SaturatedFat 20.7, Cholesterol 90.5, Sodium 454.4, Carbohydrate 58.9, Fiber 1.3, Sugar 49, Protein 4.3

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!).

GRANDMA'S FUDGE PIE



Grandma's Fudge Pie image

Grandma Rosemary Ochs' fudge pie.

Provided by Krisyaden

Categories     Chocolate Pie

Time 30m

Yield 8

Number Of Ingredients 7

½ cup unsalted butter
3 (1 ounce) squares unsweetened chocolate
1 ½ cups white sugar
4 large eggs
3 tablespoons light corn syrup (such as Karo®)
1 teaspoon vanilla extract
1 (9 inch) ready-to-use refrigerated pie crust

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter and chocolate in a pan over low heat.
  • Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
  • Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
  • Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg

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