Ernie's Fudge Pie Recipe

Name: Ernie's Fudge Pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 9 Inch Pie Shell; 6 tablespoons (3 ounces) unsalted butter, melted; Unsweetened Chocolate; 3 large eggs; Light Corn Syrup; 1 ½ cups granulated sugar; ½ teaspoon salt; Pure Vanilla Extract; White Baking Bar; Semi Sweet Chocolate Chips

Indulge in the legendary Ernie's Fudge Pie, a beloved family recipe passed down through generations! This rich and decadent dessert boasts a creamy, fudge-like filling that's perfectly balanced – not too sweet, not too rich. While the baking process requires a little finesse (knowing when to pull it from the oven is key!), the result is pure magic. The slightly underbaked center provides a lusciously creamy texture, while the outer edges set beautifully. We've added a touch of elegance with a drizzle of melted white and dark chocolate for a stunning presentation, though the incredible taste speaks for itself! This Thanksgiving or Christmas, make this unforgettable pie the star of your dessert table. Perfect for family gatherings and holiday celebrations.

Prep Time 30 mins

Cook Time 40 mins

Calories 524.2 kcal

Protein 11g

Rating 4.2 (6 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ernie's Fudge Pie

9 Inch Pie Shell
6 tablespoons (3 ounces) unsalted butter, melted
Unsweetened Chocolate
3 large eggs
Light Corn Syrup
1 ½ cups granulated sugar
½ teaspoon salt
Pure Vanilla Extract
White Baking Bar
Semi Sweet Chocolate Chips

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How to Make Ernie's Fudge Pie

Preheat oven to 350°F (175°C). Prepare your 9-inch pie crust (store-bought or homemade).
In a large bowl, whisk together the sugar, cornstarch, cocoa powder, salt, and instant coffee granules until well combined.
Gradually whisk in the milk until smooth. Then, whisk in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract and butter.
Pour the filling into the prepared pie crust.
Bake for 35-45 minutes, or until the top looks dry and the outer portion is set, while the center still jiggles slightly like custard. Start checking at 35 minutes; overbaking will result in a hardened filling.
Let the pie cool completely on a wire rack. This allows the filling to set properly.
Once cooled, drizzle melted white chocolate and dark chocolate over the top in a decorative pattern.
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the pie to chill thoroughly. Enjoy!