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Individual Fudge Pies

June 24, 2011

I’m moving in 6 days.  Six Days!!!  I am neck deep in boxes, packing tape and garbage bags.  This has left little to no time for recreational baking 😦  Luckily I keep an arsenal of quick but amazingly delicious recipes to help satisfy the sweet tooth during such times.

This fudge pie is nothing short of fantastic.  The filling only requires 4 ingredients (love it!) to create a dark, chocolaty pie baked up in buttery, flakey goodness.  Here I garnished it with the vanilla bean mascarpone mousse I had left over but it’s also great with fresh whipped cream and berries.

melt chocolate and unsweetened chocolate together

beat the eggs and sugar together until thick and frothy

add the chocolate mixture to the egg mixture and beat until smooth

pour the filling into the pie shell and bake

until the top has a thick crust

Individual Fudge Pies
Adapted from the All-Butter, Fresh-Cream, Sugar Packed Baking Book
Yields approximately 12 individual pies


12 Blind Baked Pie Crusts
4 ounces unsweetened chocolate
1 stick (4 ounces) unsalted butter, softened
3 large eggs, at room temperature
1 cup plus 2 tablespoons sugar

Garnish: vanilla bean mascarpone mousse or fresh whipped cream and berries


1. Preheat oven to 375 degrees (F).  Melt the chocolate and butter in the top of a double boiler placed over simmering water.  Set the mixture aside to cool slightly.

2. In a large mixing bowl, beat the eggs and sugar on medium speed using an electric mixer, until the mixture is thick and light yellow, about a minute and a half.  Slowly drizzle the chocolate mixture into the egg mixture and continue to blend until combined and no streaks remain.  You will have to stop at least once to scrape down the sides of the bowl with a rubber spatula.

3. Using a 1/4 measuring cup, fill the pre-baked pie shells just about to the top with the fudge filling.  Bake the pies on the center oven rack for about 35 minutes or until the top forms a crust and a tester inserted in the middle comes out with moist crumbs.

4. Let cool in pan until easy to handle and then remove pies to a wire rack to cool completely.  Serve warm or at room temperature.


4 Comments leave one →
  1. June 24, 2011 2:17 pm

    The texture on the chocolate looks light and fluffy, I would really like to dig into one of these. You had me at fudge!

  2. June 25, 2011 9:32 am

    You are the 4th blogger in the throes of moving this week and guess what, you are the 4th blogger who has come up with a most delicious treat while packing boxes. I’m beginning to think there is some instinct that calls for something wonderful and sugary to combat the energy-sapping work of moving. Hope it all goes well and make sure to pack some of these gorgeous little pies.

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