Saturday, March 14, 2015

The Best Creamy Fudge Pie!


 Happy Pi Day! Is it just me or does everyone suddenly want to pretend they are a nerd on March 14th? 


Yesterday was my husband's 30th birthday. He's not a fan of cake (weird) so every year for his birthday I make pie. Usually it's my Salted Caramel Banana Cream Pie but this year I decided to try something different. Best decision I've made in a long time! This pie has a rich dark chocolate base, fluffy whipped cream and a chunky blend of salted pecans and more chocolate on top. There's something about creamy pies with flaky crusts that I just love.


You should make this. Baking on the weekend is pretty much a requirement for living a long and happy life. 
  

Fudge Pie with Salted Pecans

1 uncooked pie crust

Chocolate Custard: 
1/4 cup dark cocoa powder
1 cup sugar
2 egg yolks
1 cup of whole milk
1 cup coffee
pinch of salt
2 tbsp. cornstarch 
2 tbsp. flour
2 tbsp. butter

Topping: 
1 cup cream
1/4 cup powdered sugar
1 tsp. vanilla
1/2 cup pecan pieces
1/2 tsp. sea salt (or kosher salt)
1 dark Hershey bar, chopped

Preheat oven to 375. Put pie crust into a pan and pierce with a fork. Bake for 10-15 minutes or until golden brown. Meanwhile, in a saucepan over medium heat, whisk together custard ingredients. Continue vigorously whisking until the mixture is thick like pudding. Pour the hot custard into the prepared crust. Allow to cool. 

In a mixing bowl, whip cream into stiff peaks. Add powdered sugar and vanilla. Spread on top of cooled pie. 

In a skillet, toast pecan pieces with salt. Sprinkle on top of whipped cream along with the chopped Hershey bar. Chill until you're ready to eat! 


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