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Crucheon's Fudge Pie

Source of Recipe

www.freshdirect.com - Judy Rosenberg


List of Ingredients

For the Fudge Pie
1 basic pie crust lightly baked
4 ounces unsweetened chocolate
8 tablespoons (1 stick) unsalted butter
3 large eggs, at room temperature
1 cup plus 2 tablespoons sugar
1/2 recipe Whipped Cream for topping (recipe follows)


For the Whipped Cream
1 cup heavy (or whipping) cream, chilled
1 to 2 tablespooons granulated or confectioner's sugar



Recipe

1. Make the pie crust and cool the baked shell.

2. Preheat the oven to 375°F.

3. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool until the mixture is tepid.

4. Using an electric mixer on medium speed, beat the eggs and sugar in a medium-size mixing bowl until the mixture is thick and light yellow, about 80 seconds.

5. Add the chocolate mixture and mix on medium speed until blended, about 30 seconds. Scrape the bottom and sides of the bowl with a rubber spatula and mix for 15 seconds more.

6. Cover the edge of the pie crust with a strip of aluminum foil so that it won't burn and pour the filling in.

7. Bake the pie on the center oven rack until the filling is set and forms a crust and a tester inserted in the center comes out with moist crumbs, 35 to 40 minutes. Remove the foil from the crust after 30 minutes of baking.

8. Serve the pie warm with whipped cream.


Whipped Cream (Makes just over 2 cups)

Using the whisk attachment (if possible) of an electic mixer, beat the cream and the sugar on high speed until soft peaks (1 minute) or firm peaks (1 minute 15 seconds) are formed. This will vary depending on the recipe.

Serves 8-12