I’m on a diet; and because I’m on a diet, I want to eat all the chocolate. I don’t want just a piece, I want the entire bar. I’m a stress eater, this has very little to do with my actual diet and more to do with the stress of my upcoming wedding. I’m stressed over the wedding planning and I’m stressed that I need to drop a few pounds to properly fit into my gorgeous wedding dress. If anyone ever said that wedding planning wasn’t stressful, they either had an unlimited budget, a really good wedding planner, or both. I would have loved to just elope, maybe even back to a Beaches Resort or to a lovely castle in Ireland; either would have probably been cheaper and much less stressful for me. To top off the stress of wedding planning, my broken hand ended up infected which required two emergency room visits and my 3.5 year old French Bulldog suddenly died. I need chocolate for my mental health and probably an extra hour on my recumbent bike. I decided to make myself a pie, a decadent chocolate fudge pie.
This Decadent Chocolate Fudge Pie is dense, fudgey, and delicious. It’s best paired with something like ice cream or whipped cream; I had neither, but I did have some fresh strawberries and strawberry freezer jam.
You don’t need a lot of ingredients to whip up this pie, and you’ll likely have most of the ingredients in your pantry.
- 1 pie crust prepared according to package directions
- 1½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup butter
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 tablespoons milk
- 3 eggs
- ½ cup all-purpose flour
- Preheat oven to 350F
- Prepare pie crust and allow it to cool
- Melt chocolate chips with butter in the microwave on low power, stirring frequently
- Mix brown sugar and flour
- Add eggs one at a time until well combined
- Mix in vanilla and milk
- Add cooled chocolate and butter mixture
- Mix well
- Pour into pie crust
- Bake until set 25-30 minutes
- Cool completely before serving
- Store remaining pie in the refrigerator
Here are two tips for this pie:
- Do not add hot chocolate to the egg mixture, anything hot can cook eggs quickly.
- Make your pie crust short. I generally only make crust 1/4 inch over the top of the pie filling. This will help prevent the edge from burning while the pie bakes.
You can also adjust the chocolate chip varieties. If you think the semi-chocolate chips are too rich, you can change the ratio to 1 cup of each.
The crust on top is kind of crunchy and the filling is kind of gooey. It’s one of my favorite pies.
Do you stress eat? If you do, what food is your crutch? Let me know if you try out this pie, I love getting feedback from readers.