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    Dreamy Fudge Pie

      Servings:   8 servings
      Time:  20 mins


      2/3 cup evaporated milk
      1 1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips
      3 tablespoons butter
      1 cup sugar
      2 tablespoons all purpose flour
      2 large eggs
      2 teaspoons vanilla extract
      ¾ teaspoon kosher salt
      1 cup pecans, toasted and coarsely chopped
      1 (9-inch) frozen pie crust shell, unbaked (for testing purposes we used Mrs. Smith’s)
      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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