Chocolate Fudge Pie Recipe
Before I got pregnant with W, I was a take it or leave it type of girl when it came to chocolate. But I discovered a new love for chocolate and it has lasted for the past two years! For a girl who never cared much about chocolate, I’m all about recipes featuring chocolate. Or even just a bag of M&Ms. And the bag of chocolate covered pomegranate pieces I opened the other day? Amazing! But I have to try the Chocolate Fudge Pie recipe that Krista from Everyday Mom’s Meals. It’s a must, especially after all of this chocolate talk.
Now, I’m not a big pie baker. The most pie baking I usually do involves heating the oven, opening a box from the freezer, and putting the pie in the oven. Yes, I’m definitely a semi-homemade type of mom here. But my family doesn’t seem to mind at all judging by the way they enjoyed my pies during the holidays!
But anyway, if you love chocolate, then I suggest you try Krista’s Chocolate Fudge Pie recipe!
- 1 9" deep dish pie shell, unbaked
- 1 c. sugar
- 1/4 c. flour
- 1/4 c. cocoa
- 2 eggs, beaten
- 1 stick butter, melted
- 1/4 tsp. vanilla
- 1/2 c. chopped pecans
- Whipped Cream, optional
- Maraschino Cherries, optional
In the Kitchen
- Heat oven to 350 degrees.
- If pie crust is frozen, place on a baking sheet and allow to thaw 15 minutes.
- In a large mixing bowl combine flour, sugar, cocoa, eggs, butter, and vanilla. Stir well to combine.
- Fold in nuts and stir.
- Pour batter into shell.
- Place on baking sheet and bake for 25 minutes or until toothpick inserted into center comes out clean.
- Garnish with whipped cream and cherries, if desired.
The cherry on top is optional but I could not imagine skipping it! Chocolate and cherry is one of my favorite combinations. Grambo loves whipped cream with chocolate so this is a great recipe for her too! Oh and W just seems to love most sweets. I love how easy this recipe is to make. And I’m debating if I might be able to change it up a bit using pudding mix to flavor things.
Perhaps I’ll get creative in the kitchen soon… perhaps not. Maybe I’ll just stick to Krista’s great recipe!