Sweetheart Fudge Pie Recipes

SWEETHEART FUDGE CAKE

Steps:

• Prepare cake mix according to package directions. Stir in vanilla. Pour into two greased and floured 9-in. heart-shaped or round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., While cakes are still warm, poke several holes in cakes with a meat fork or wooden skewer to within 1/4 in. of bottom. Brush jelly over top and sides of cakes. , In a small saucepan, combine cream and chocolate; cook and stir over low heat until chocolate is melted. Brush over top and sides of cakes several times, allowing mixture to absorb between brushings. Cool completely., In a large bowl, beat frosting until fluffy; fold in whipped topping. Spread frosting between layers and over the top and sides of cake. Garnish with raspberries. Refrigerate for 2 hours before cutting.

FUDGE PIE RECIPE

Steps:

• Preheat oven to 375°. Microwave the first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
• Whisk sugar and flour into the chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in chopped pecans. Pour the mixture into pie shell.
• Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

SWEETHEART FUDGE PIE

Steps:

• 1. Preheat oven to 375 degrees
• 2. IN a mixing bowl cream together the butter, and brown sugar. Add the eggs one at a time, and beat well.
• 3. Heat a pot of water until hot. Place a stainless steel bowl over the pot to make a makeshift doubler.
• 4. Add the chocolate chips and stir until melted. Let cool slightly and add to the butter mixture along with the coffee, rum flavoring, and almond extract. Stir well until blended.
• 5. Stir in the flour and cherries. Pour into the pie shell. Bake at 375 degrees for 25 minutes. Cool and serve with whipped topping.

CHOCOLATE-PECAN FUDGE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust.
• Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.

SWEETHEART FUDGE PIE

Steps:

• Cream butter; gradually add brown sugar, beating at medium speed on an electric mixer until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Add melted chocolate, coffee granules, and rum extract; mix well.
• Stir in flour and 1 cup chopped walnuts.
• Pour mixture into pastry shell.
• Bake at 375 degrees for 25 minutes; cool completely.
• Chill.
• Garnish, if desired.

SWEETHEART FUDGE PIE

Steps:

• Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; set crust aside. , In a small bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour. Pour into crust. Bake at 375° for 28-30 minutes. Cool completely., In a small bowl, beat cream and confectioners' sugar until stiff peaks form; fold in cherries. Spread over pie.

FUDGE PIE

Steps:

• Preheat oven to 350F. Grease a 9-inch pie pan and set aside.
• Add unsweetened chocolate and butter in a saucepan over low heat. Stir until the chocolate and butter melts completely and remove from heat.
• Whisk in sugar, flour, vanilla and eggs.
• Pour batter into pie pan and bake for 27 minutes. Serve warm with desired toppings.