Maida Heatter’s Chocolate Fudge Pie

Maida Heatter’s Chocolate Fudge Pie

Serves 10

1 (10 inch) pie shells, partially baked and cooled
Fudge Filling
1/4 lb sweet butter
3 ounces unsweetened chocolate
4 large eggs
1/4 teaspoon salt
1 1/2 cups sugar
3 tablespoons light corn syrup
1/4 cup milk
1 teaspoon vanilla extract
1 tablespoon cognac (optional) or rum (optional)
Whipped Cream
2 cups heavy cream
1 teaspoon vanilla extract
1 tablespoon cognac (optional) or rum (optional)
1/4 cup powdered sugar

Position oven rack 1/3 up from the bottom of oven; preheat to 350°.

Add butter and chocolate to the top of a double boiler over warm water on
low heat.

Cover until partially melted, then uncover and stir until completely melted
and smooth.

Remove the top of the double boiler and set aside, uncovered, to cool
slightly.

Meanwhile, in a large bowl beat (use electric mixer) the eggs well.

Except for the chocolate/butter mixture, add all the remaining ingredients;
beat well.

Then beat in the chocolate and butter mixture.

Turn into the prepared, partially baked crust; the filling will come almost
to the top of the crust.

Handle very carefully and place in the oven.

Bake for 50 minutes; do not bake any longer even if the filling appears
soft.

Turn oven heat off; prop the oven door partially open, and let the pie stand
in the oven until it is completely cool (the filling will puff up during
baking and then will settle down to a thin layer that will crack while
cooling).

Refrigerate for several hours.

Whipped cream: in a chilled bowl with chilled beaters, whip the cream with
the remaining ingredients until it will just hold a shape.

Shortly before serving spread the cream in a thick layer over the top of the
pie.

Maida Heatter’s Chocolate Fudge Pie Recipe | Recipezaar