Chocolate Fudge Pie

  • Yield: 16 servings

"I used to be an executive chef at a country club in Nashville, Tenn. When the board of directors asked me to come up with some signature desserts, I developed this fudge pie recipe." While Schwartz's recipe called for making a cookie crumb crust, we simplified it a bit for busy cooks by using purchased deep-dish piecrusts.


2 (9-inch) deep-dish piecrusts
1cup (2 sticks) butter
4ounces semisweet chocolate
2cups granulated sugar
4 eggs
2tablespoons vanilla extract
3/4cup all-purpose flour
2/3cup cocoa powder
Topping :
4ounces cream cheese, softened
1/3cup heavy cream
2tablespoons orange liqueur or 1 tablespoon lemon juice
3/4cup powdered sugar


  1. Preheat oven to 375F.
  2. Prick the bottom and sides of piecrusts with a fork in several places. Bake 5 minutes. Remove from oven. Reduce heat to 325F.
  3. To prepare filling, melt butter and chocolate in a double boiler over low heat. Mix well and remove from heat.
  4. Combine sugar and eggs in a medium bowl; beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add vanilla.
  5. Combine all-purpose flour and cocoa in a medium bowl; mix well. Using a firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir until just blended. Pour into piecrusts. Place on baking sheet. Bake 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from oven and cool on a wire rack 30 minutes. Put a 10-inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight.
  6. To prepare topping, combine cream cheese, heavy cream and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Reduce speed to low and gradually add powdered sugar; beat until smooth. Transfer topping to a plastic zip-top bag. Cut off one corner of bag and drizzle topping over each piece of pie before serving. Makes 2 pies.

Recipe by Perry Schwartz,  Cornersville, Tenn.