Publisher Photo
Publisher Photo
"If your sweetie is a chocolate fan, this pie is a perfect way to declare your devotion - on Valentine's Day or anytime of the year!" confirms field editor Kim Marie Van Rheenen of Mendota, Illinois.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • 2 teaspoons instant coffee granules
  • 1/4 teaspoon vanilla or rum extract
  • 1 cup coarsely chopped walnuts
  • 1/4 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 3 tablespoons chopped red maraschino cherries

Directions

Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; set crust aside.
In a small bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour. Pour into crust. Bake at 375° for 28-30 minutes. Cool completely.
In a small bowl, beat cream and confectioners' sugar until stiff peaks form; fold in cherries. Spread over pie. Yield: 12-14 servings.
Originally published as Sweetheart Fudge Pie in Taste of Home February/March 2002, p65

Nutritional Facts

1 slice: 403 calories, 27g fat (13g saturated fat), 80mg cholesterol, 119mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 6g protein.

  • 1 unbaked pastry shell (9 inches)
  • 1/4 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • 2 teaspoons instant coffee granules
  • 1/4 teaspoon vanilla or rum extract
  • 1 cup coarsely chopped walnuts
  • 1/4 cup all-purpose flour
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 3 tablespoons chopped red maraschino cherries
  1. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; set crust aside.
  2. In a small bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Add chocolate, coffee and extract. Stir in walnuts and flour. Pour into crust. Bake at 375° for 28-30 minutes. Cool completely.
  3. In a small bowl, beat cream and confectioners' sugar until stiff peaks form; fold in cherries. Spread over pie. Yield: 12-14 servings.
Originally published as Sweetheart Fudge Pie in Taste of Home February/March 2002, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweetheart Fudge Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review