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Oct 17, 2007 11:39 AM

Looking For Fudge Pie Recipe

I'm looking for a semi-sweet chocolate fudge pie (very thick & creamy) recipe that I could use to fill mini tartletts with (instead of using for a pie filling).

Any recipes will be appreciated. Thanks!

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  1. Have you thought about chocolate chess pie filling? I've made these a few times for my friends and everyone seems to like it. Even people who don't like "pie"

    Here is a recipe I found, (i'm at work :) but pretty similar to the one I use at home


    1/4 c. cocoa
    1/2 stick butter
    1 1/2 c. sugar
    1/4 c. milk
    3 eggs, beaten
    1 tsp. vanilla

    Melt butter in saucepan and add cocoa. Combine with other ingredients. Mix well. Pour in crust. Bake at 350 degrees for 45 minutes.

    1. The recipe my mother-in-law makes is basically a thick brownie recipe with flour/egg/choc/sugar/vanilla. Is that what you are looking for?

      3 Replies
      1. re: laurendlewis

        The recipe I'm looking for is more on the consistency of a soft fudge rather than a brownie. I used to make the recipe from a small cookbook called Cafe Boujelais (sp?) from the restaurant of the same name in California (I believe). I can't find my cookbook though.

        1. re: ctflowers

          Here is the paraphrased Cafe Beaujolais Fudge Pie recipe:

          Cafe Beaujolais - Anni's Fudge Pie

          4-oz unsalted butter
          4-oz unsweetened chocolate, melted and cooled
          3/4 cup sugar
          3 eggs, beaten
          1 tsp vanilla

          1 cup heavy cream - for topping
          2 Tb sugar - for topping
          Blind baked 9-inch pie shell

          Preheat oven to 375-F.

          Melt the chocolate and butter together and allow to cool.
          In a mixing bowl, combine the sugar, eggs and vanilla and beat well.
          Stir in the chocolate and butter mixture and mix well.
          Pour into blind baked 9-inch pie shell.
          Bake for 30-minutes on bottom oven rack. (Will crack on top rack).
          Allow to cool and serve at room temperature topped with whipped
          cream and sprinkled with cocoa.

          1. re: Antilope

            Antilope, thank you so very much!!! That's the exact recipe I was looking of these days I'll locate my Cafe Beaujolais cookbook!

      2. this is a Jacques Torres recipe--horribly easy:

        1 cup heavy cream
        2 1/2 Tbl honey
        8 oz bittersweet chocolate, chopped up, sitting in a big bowl
        6 T butter

        heat cream & honey in saucepan over medium-high heat until bubbly, pour half of it over chocolate. wait 30 seconds, then stir gently. pour the rest of the cream over, stir till chocolate is melted. throw in butter. stir till well blended.
        pour into pre-baked tart shell (or pre-bought pie crust) and chill until set, about 1 1/2 hours.