Fudge Sheet Pie
Fudgy chocolate pie baked in a sheet pan and sliced into rich brownie like squares
PRINT PINServings 16
INGREDIENTS
Crust
- 2 9 inch refrigerated pie crusts
- 1 tbsp all purpose flour for dusting
- 1 tbsp butter or baking spray for pan.
Fudge Filling
- 1 cup unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup all purpose flour
- 1/2 tsp fine salt
- 4 large eggs
- 1 cup evaporated milk or half and half
- 2 tsp vanilla extract.
Optional Toppings
- 1 cup chopped pecans
- powdered sugar for dusting
- whipped cream for serving
- vanilla ice cream for serving.
INSTRUCTIONS
Pan And Crust
- heat oven to 350 F
- grease a 10x15 inch jelly roll pan and optionally line with parchment
- lightly flour the work surface and roll out pie crusts then overlap and press seams to form one large sheet
- fit dough into pan with a slight overhang then crimp edges
- dock crust all over with a fork and bake until just set 8 to 10 minutes.
Fudge Filling And Baking
- melt butter in a saucepan over medium heat then whisk in sugar and cocoa until smooth
- whisk in flour and salt
- remove from heat and whisk in eggs one at a time until glossy
- whisk in evaporated milk and vanilla until fully combined
- stir in pecans if using
- pour filling into warm crust and spread evenly
- bake until edges are set and center has a slight jiggle 22 to 28 minutes
- cool completely to set about 2 hours before slicing into squares.
Notes
1. For deeper chocolate add 1 tsp instant espresso powder to the cocoa 2. Substitute light brown sugar for up to half the granulated sugar 3. Underbake slightly for a fudgier center 4. Chill 30 minutes for cleaner slices 5. Store covered at room temperature 2 days or refrigerate up to 5 days
Nutrition
Calories: 320kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g