You’re probably going to see a lot of pie today. This is a good one to bake for yourself.
Celebrating national food days is one of my favourite things to do. I often find myself baking similar things but if I check up on food holidays, I get to try something unexpected. Thats where this pie comes in. I wanted something simple and easy, this checks those boxes.
I am so torn when it comes to the crust for my pies. I really, really love a graham crust. But then shortbread crusts are so buttery and tender!
I went with a proper pastry crust for this one. Its a rich filling so we can definitely save the graham crust for something a little lighter (looking at you lemon meringue!)
Once you have your crust all sorted, its time for the fun part. Melt together the chocolate and butter, enjoy this moment. Melted chocolate and butter is one of the best things in the world.
Stir in the sugar!
This egg mixture is what makes the pie become the gooey, fudge-y pie it is. It’s best to whisk the eggs, flour and yogurt separately to ensure the flour bits are completely broken down. That little scoop of yogurt is so important. It can be replaced with full fat sour cream as well. It provides a little creamy tang to the pie.
Then you simply pour the filling into the crust and do a happy dance.
It will be all puffed up when you pull it out of the oven. Then you let it sit and she sinks down into this fudge-y, gnarly pie.
Get the ice cream on there! Eat it all!
Chocolate Fudge Pie
For the pastry:
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup butter
1/2 cup ice water
3 tbsp vodka
- In a large bowl whisk together the all-purpose flour, granulated sugar and salt
- Add the butter and cut it into the flour mixture using two forks. You’re looking for pea sized balls of pastry at this point. You don’t want to add the water until you have fully coated the flour with the butter (otherwise it turns gummy)
- Add ice water and vodka to the pastry and continue cutting in using two forks until the pastry comes together
- Roll the dough into a ball and cover with saran wrap. Keep it in the fridge for at least 30 minutes. Remove from fridge 20 minutes before you are ready to roll
- Preheat the oven to 350 degrees fahrenheit
- Roll the dough and place it in an 8 inch pie pan. Place tin foil on the base and fill it with dried beans. This will prevent the crust from puffing up and collapsing when you bake it.
- Bake the pie crust for 10 minutes, it will not be completely baked through.
Chocolate Fudge Filling
4 ounces semi-sweet chocolate
1/2 cup butter
1 cup granulated sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsps flour
1/4 cup plain yogurt
- Preheat the oven to 350 degrees fahrenheit.
- In a large mixing bowl combine the chocolate and butter. Melt this until all of the chocolate has melted. Stir in the granulated sugar and salt.
- In a small bowl combine the eggs, vanilla, yogurt and flour. Beat this until the flour is completely combined with the eggs. You do not want clumps of flour showing through in your pie!
- Whisk the egg mixture into the chocolate until it becomes a silky beautiful batter.
- Pour this into the half baked pie shell. If there are any bubbles you can use a toothpick to burst them.
- Bake the pie on the lowest rack in the oven for 30 minutes. Keep an eye on it, you do not want the crust to get too dark.
- Let the pie sit at room temperature for at least 3 hours before slicing. Overnight is definitely the best way to go though. I served this pie with ice cream and I highly recommend this!