Edelweiss Fudge Pie Recipes

Steps:

• Grease a 9-inch pie pan.
• Preheat oven to 325 degrees.
• Melt chocolate and butter together over low heat.
• Cool to room temperature.
• In large bowl, beat eggs two minutes until foamy.
• Add the white& brown sugars, beat at high speed one minute.
• Add flour, beat on low speed one minute.
• Add the chocolate-butter mixture and vanilla.
• Beat 1-1/2 minutes on medium speed.
• Pour into well-greased pie plate.
• Bake at 325 degrees 40 minutes.
• Cool.
• Serve with a dollop of whipped cream.
• Optional: 1/2 cup chopped nuts may be added to mixture before baking.

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

Steps:

• Preheat oven to 375º.
• Melt chocolate and butter together in heavy saucepan over low heat.
• Remove the pan from the heat and add sugar, then eggs; beat well.
• Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
• Serve warm or cold, with ice cream or whipped cream.

Steps:

• To make the pie:
• Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
• Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.
• Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.
• While the pie bakes, make the coulis:
• Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.
• After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.

Steps:

• Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely.
• Add sugar, flour, eggs, vanilla, and salt. Stir until well combined.
• Pour into lightly oiled 9 inch pie pan.
• Bake for 25 minutes. Let cool for as long as you can wait. If you can't wait, vanilla ice cream helps cool a slice of pie on your plate.

Steps:

• Melt butter; add flour, cocoa and sugar.
• Beat eggs with fork and mix with cocoa mixture.
• Pour into greased 10-inch pie plate.
• Bake about 30 minutes at 375 degrees or until crust begins to form on top.

Steps:

• Bake pie crust at 375 til light brown.
• Stir together sweetened condensed milk, egg, and chocolate chips. Pour into baked pie shell. Cover edge of piecrust with foil or shield to prevent over browning.
• Bake at 375 around 45 minutes or til middle is set. Serve warm with whipped cream or vanilla ice cream on top.