Nashville Fudge Pie

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A gooey brownie baked in a pie crust; its a Nashville tradition served warm with vanilla ice cream. From "What Can I Bring? Cookbook" by Anne Byrn

Submitted by WARREN4
Published on September 2, 2015
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
1 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

  • Unbaked 9-inch pie crust

  • 2 squares (1 ounce each) unsweetened chocolate

  • 8 tablespoons (1 stick) unsalted butter, at room temperature

  • 1 cup sugar

  • 2 large eggs

  • 1/4 cup all-purpose flour

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • 3/4 cup chopped pecans or walnuts (optional)

  • Vanilla ice cream or sweetened whipped cream for serving

Directions

  1. Place a rack in the center of the oven and preheat to 325 degrees F

  2. Place the crust in a 9-inch glass or ceramic pie pan and crimp the edge between your index finger and thumb to create a fluted edge or press down on the edge of the crust with a fork.

  3. Set the pie crust aside

  4. Place the chocolate in a small saucepan over low heat and cook, stirring until melted, about 5 minutes.

  5. Remove the pan from the heat.

  6. Place the butter and sugar in a large mixing bowl and beat with an electric mixer on medium-high speed for 2 minutes.

  7. Add the melted chocolate and beat well.

  8. Add the eggs, flour, vanilla, and salt; beat on medium speed for about 1 minute.

  9. Fold in the nuts, if desired.

  10. Pour the filling into the pie crust.

  11. Bake the pie until the filling rises above the crust and the crust is golden brown, 25-30 minutes.

  12. Remove the pie from the oven and let cool on a wire rack for about 1 hour or let it cool for about 10 minutes then serve it warm with vanilla ice cream or whipped cream.

  13. You can easily double the filling and pour it into two pie crusts. Bake them at the same time.

  14. Slice just before serving.

  15. Can be baked the day before, covered with aluminum foil and stored at room temperature.