Fudgyfudgepie Recipes

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:

• 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:

• 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:

• Toast the walnuts in a medium saute pan over medium heat, tossing frequently, until darkened and fragrant, about 5 minutes. Transfer to a cutting board to cool, then roughly chop.
• Line an 8-inch square cake pan with foil, leaving a 2-inch overhang on 2 sides. Coat lightly with cooking spray.
• Combine the chocolate and condensed milk in a large saucepan over medium-low heat. Cook, stirring frequently, until the chocolate is melted and the mixture is thick and smooth, 2 to 3 minutes. Remove from the heat. Add the marshmallow creme and butter and stir until completely combined and no streaks remain. Stir in the walnuts until evenly dispersed.
• Transfer the mixture to the prepared cake pan. Smooth with a rubber spatula into an even layer. Refrigerate until firm, 2 to 3 hours.
• Use the foil overhang to remove the fudge from the pan. Cut into small squares. The fudge can be refrigerated in an airtight container up to 5 days.

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.

Steps:

• Combine cocoa, flour, sugar, melted butter, eggs, vanilla, chocolate chips, and pecans.
• Pour into a greased pyrex pie plate.
• Bake at 325 degrees Fahrenheit for 30 minutes until done.

Steps:

• Bring the sugar, chocolate, milk, butter, and salt to a boil in a large, heavy saucepan, stirring frequently. Let the mixture boil for 2 minutes; take the saucepan off the heat.
• Stir in the peanut butter, oats, and vanilla. "Mix swiftly but well," Cindy says. Drop from a teaspoon onto waxed paper. Let the Fudgies set for at least 1/2 hour before anyone touches them.

Steps:

• Cream the butter until light. Gradually beat in the white and brown sugar ( on low speed with a mixer if using one ) until creamy and light. Beat in the egg and vanilla.
• Melt the chocolate in a small, heavy saucepan over very low heat. Stir chocolate into the butter mixture.
• Slowly stir in the salt and flour. Combine thoroughly. Stir in walnuts, if desired.
• Shape into walnut-sized balls. Make an indentation with your thumb in each cookie. Bake at 350 degrees F (180 degrees C) for 10 to 12 minutes until just done. Cool on rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, cocoa, baking soda and salt; set aside.
• In a large bowl, cream together the shortening and sugar until smooth. Beat in the egg, buttermilk, molasses and vanilla one at a time. Gently mix in the sifted ingredients just until blended, but no more than necessary. Drop by heaping spoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until firm to the touch. Cool for a few minutes on cookie sheets before removing to cool on wire racks.

Steps:

• Preheat oven to 375°. Microwave 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 chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
• Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan.
• Combine the chocolate and ground espresso in a metal bowl, and set the bowl over a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat and set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, mixing well after each one. Sift together the flour, baking soda, salt and cinnamon; stir into the butter mixture. Stir in the chocolate and espresso mixture. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form. Fold in about 1/3 of the egg whites, blending well to lighten the mixture, then fold in the remaining egg whites gently. Spread the batter evenly in the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until the top appears dry and cracked. A toothpick inserted into the center should come out clean. Cool cake in the pan over a wire rack. Dust with confectioners' sugar before serving, if desired.

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:

• Place the chocolate morsels in the top of a double boiler. Bring the water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside, and let cool slightly.
• Beat the butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, one at a time, beating after each addition.
• Stir in melted chocolate, coffee, and vanilla. Gradually add 1 cup pecans and flour stirring well.
• Spoon the chocolate mixture into the pastry shell (or your own pie crust). Sprinkle with the remaining 1/2 cup pecans. Bake at 375 degrees for 30 minutes or until a knife inserted in the center comes out almost clean. Cool completely on a pie rack. Serve with whipped cream.

Steps:

• In a medium-sized saucepan, melt chocolate chips in sweetened condensed milk over medium-low heat. Stir in vanilla and salt.
• Pour chocolate mixture into ungreased 10 inch square pan. Chill several hours until set. Cut into squares.

Steps:

• Melt butter and chocolate together on low heat or in double boiler.
• Meanwhile, put eggs in mixing bowl and beat until light and pale in color.
• Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture.
• Mix thoroughly and pour into pie shell.
• Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside.
• Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes.
• For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag.
• Heat in microwave oven at MEDIUM (50% power) 1 minute.
• Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.).
• Knead bag until white chocolate is smooth.
• Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie.
• For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag.
• Heat in microwave oven at HIGH 1 minute.
• Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted.
• Knead bag until chocolate is smooth.
• Cut off tiny corner of bag; pipe or drizzle chocolate onto pie.
• Let pie stand until chocolate drizzles are set.
• Serve at room temperature or slightly warm without the drizzle.
• This is great served plain, or with a topping of vanilla ice 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.