Chocolate Fudge Pie
I have been on a mission lately to use up a bunch of stuff in my freezer. My deep freezer and my regular freezer are so full that I could not fit even a single feather in it if I wanted to. I stock up on things when the current sale matched with a coupon makes the price unbeatable. One of the many things that I have accumulated are Pillsbury pie crusts. What a great excuse to bake a pie! I was wanting something with chocolate, so what better to make than a Chocolate Fudge Pie!
Chocolate Fudge Pie’s are SO good, and the ingredient list is very short & very simple. Other than a pie crust (of course!), all you need is 2 cups of sugar, a heaping 1/3 cup cocoa powder, 8.5oz of evaporated milk, 3 beaten eggs, 7 tablespoons of melted butter, & 2 tablespoons of vanilla. You will need to grease & lightly flour a 9 inch pie dish before laying in your pie crust to prevent sticking.
Sift the sugar & cocoa powder into a large bowl.
Dump all of your other ingredients into the sugar/cocoa mixture – and give it a good beating with a whisk.
Pour your pie filling into your prepared, uncooked pie crust.
Bake in an oven preheated to 350 degrees for one hour.
After your pie has been cooking for about 20 minutes, it’s a good idea to remove it from the oven & cover the edge of the pie crust in aluminum foil to keep it from getting too brown.
I beat some heavy whipping cream, vanilla, & confections sugar together to top our pie with. And as Natalie Dupree used to say – it was luscious!!
Homemade Chocolate Fudge Pie
- 1 unbaked pie crust
- 2 cups white sugar
- Heaping ⅓ cup cocoa powder
- 8.5 oz evaporated milk
- 3 eggs beaten
- 7 tablespoons melted butter
- 2 tablespoons vanilla extract
- Grease & lightly flour a 9 inch pie dish, and lay out your unbaked pie crust inside.
- Preheat your oven to 350 degrees.
- Sift sugar & cocoa powder together into a large bowl. Add the rest of your ingredients & beat well with a whisk. Pour chocolate pie filling into prepared unbaked pie crust. Bake for 1 hour. Check pie after 20 minutes, and wrap the pie crust edge in a little bit of tin foil to prevent excess browning.