Dreamy Fudge Pie
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|2/3 cup||Evaporated milk|
|1 1/4 cups||Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips|
|2 tablespoons||All purpose flour|
|2 teaspoons||Vanilla extract|
|3/4 teaspoon||Kosher salt|
|1 cup||Pecans, toasted and coarsely chopped|
|1 (9-inch)||Frozen pie crust shell, unbaked|
|1 (17-ounce)||Bottle Ghirardelli Premium Caramel Sauce|
- Preheat oven to 375° F. In a large, microwave-safe bowl, microwave the evaporated milk, chocolate, and butter on low for 30-second intervals, stirring after each, until melted and combined, about 2-3 minutes total. If you prefer, use a double boiler or heavy saucepan on the stove to melt the ingredients, being sure to stir constantly.
- Whisk sugar and flour into chocolate mixture, stirring to combine. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
- Bake at 375°F for 34 to 36 minutes or until set, covering after 25 to 30 minutes with aluminum foil to prevent over-browning the crust .
- Cool 10 minutes. Drizzle desired amount of caramel sauce over the pie and serve.
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