Mini Fudge Pies
These Mini Fudge Pies are perfect for all chocolate lovers! These pies feature a chocolate chess filling topped with decadent chocolate ganache. Yum!!
Servings: 8 servings
Calories: 502kcal
Ingredients
For the Fudge Pies
- 1 14.1-oz. package refrigerated pie crusts
- ½ cup unsalted butter
- 3 oz. semi-sweet chocolate
- 2 large eggs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- pinch of salt
- {optional} vanilla ice cream or homemade whipped cream for serving
For the Chocolate Ganache
- ⅓ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
For the Fudge Pies
- Preheat oven to 350°F.
- On a lightly floured surface, unroll pie crusts and cut into 4 (6”) circles. Press one circle of dough into each of 4 (4½”) pie plates. Fold edges under and crimp as desired. Place pie plates on a rimmed baking sheet and place in refrigerator.
- Using a medium saucepan, add butter and chocolate; place over medium heat and stir occasionally until melted.
- In a separate mixing bowl, whisk together eggs, sugar, vanilla and salt.
- Add melted chocolate mixture; stir until well combined.
- Divide filling evenly into the 4 mini pie crusts.
- Bake for 28-30 minutes, or until filling is set.
- Place pie plates on a wire rack and let cool completely. (Note: Pie filling will deflate as the pies cool.)
For the Chocolate Ganache
- Using a medium microwave-safe bowl, add chocolate chips and whipping cream.
- Microwave in 30-second intervals, stirring after each interval, until chocolate chips have melted and mixture is smooth.
- Spoon ganache evenly onto the tops of the pies.
- {Optional} Serve with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Nutrition
Calories: 502kcal | Carbohydrates: 59g | Protein: 6g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 224mg | Potassium: 178mg | Fiber: 3g | Sugar: 32g | Vitamin A: 533IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 3mg
