Heavenly Fudge Pie Recipes

Steps:

• 1. In the top of a double boiler over simmering water melt the semisweet and unsweetened chocolate pieces along with the butter, stirring often. Remove the pan from the water. In a large mixing bowl beat the eggs, sugar and corn syrup, blending well Carefully beat in the warm chocolate. Add the vanilla, blending well. Gently stir in the pecan pieces. Pour the filling into the prepared crust. Bake at 400 degrees for 5 minutes. Reduce the temperature to 350 and bake for 30 minutes. The pie will puff up in the center. Remove the pan from the oven and cool for 1 hour before serving. Top with whipped cream.

Steps:

• Line an 8-inch square pan with foil, allowing foil to hang over edges.
• In the top of a double boiler set over simmering, not boiling, water, heat chocolate, stirring frequently, until melted.
• Remove from heat; cool slightly.
• In a large mixing bowl, using an electric mixer set on medium speed, beat cream cheese until smooth.
• Add vanilla and salt.
• Gradually add confectioners' sugar, beating until smooth.
• Add the melted chocolate to the cream cheese mixture, beating until combined.
• Spread mixture in prepared pan; smooth top.
• Chill until firm, about 1 hour.
• To remove fudge from pan, lift up edges of foil and invert fudge onto a cutting board; carefully peel off foil.
• Cut fudge into squares; store in refrigerator until ready to use.
• Note: This fudge can be wrapped tightly in plastic wrap and frozen for up to 1 year.