Your holiday season is about to get so much better! Introducing: Easiest Chocolate Fudge Pie!
The idea for this Chocolate Fudge Pie just came to me. The ingredients involved can’t help but be amazing together.
See, I had a baked pie crust sitting empty on my countertop begging to be filled. There seemed no other option but to fill it with something chocolate. College students would be joining us for lunch that day, and I already had Pumpkin Pies prepared.
Basically, I threw these ingredients together and hoped for the best. Hesitantly (but kind of selfishly, because I wanted some, ha!) I didn’t add extra sugar after I melted the chocolate chips. Would it be sweet enough for college kids to enjoy? We were heading to church soon so there wasn’t much time for me to contemplate.
Melt the chocolate and butter, whip in the cream (with the ease of my beautiful Blendtec), pour it into the shell, slide it into the fridge to chill for lunch.
OH MY CHOCOLATELY GOODNESS.
The college students raved about it! Apparently it was plenty sweet enough for them (even though not only did I not add extra sugar, I also used dark chocolate – who knew?!).
Truly, I don’t think there’s a pie recipe that’s as easy as this one. Certainly not one that turns out something so fudgy and rich. You will LOVE this Chocolate Fudge Pie. I highly recommend adding it to your holiday dessert table!
Easiest Chocolate Fudge Pie Recipe
- 10-ounces chocolate chips
- 4 Tablespoons butter
- 2 cups heavy whipping cream
- 9-inch pie crust
- In a small saucepan, melt the chocolate chips and butter together.
- Once melted, whip the chocolate mixture and the cream with beaters or in a high power blender (like a Blendtec) until smooth and thick.
- Pour mixture into a prepared pie crust.
- Chill for at least two hours before serving.
Need some pie crust recipes?
Do yourself a favor and order any of the Cocoa Powders, Chocolate Chips, or Chocolate Chunks from Olive Nation. (And use the code home to get 20% off!) I can’t tell you what a wonderful difference these cocoa powders and chocolate chips have made in my chocolate recipes. The quality is MUCH better, and they do not cost more than I was spending on the lesser varieties.