Fudge Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or 9-inch springform pan and set aside.

Combine the graham cracker crumbs, cocoa powder, granulated sugar, and salt in a medium bowl. Stir to blend evenly.

Add the melted butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.

Press the crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared pie dish to form the crust.

Bake the crust for 8 minutes to set. Remove from oven and allow to cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C) if you prefer a gentler bake for the filling.

Place the semisweet chocolate chips and chopped unsweetened chocolate in a medium heatproof bowl.

In a small saucepan over medium heat (or microwave briefly), warm the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 1–2 minutes to soften the chocolate.

Whisk the cream and chocolate together until smooth and glossy. Add the sweetened condensed milk, butter, vanilla extract, and salt; whisk until fully incorporated and smooth.

Allow the mixture to cool for 5 minutes, then whisk in the eggs one at a time until combined. (Temper the eggs if the chocolate mixture is very hot: add a tablespoon of mixture to beaten egg, whisk, then slowly whisk the warmed egg back into the chocolate.) The final batter should be thick, fudgy, and pourable.

Pour the fudge filling into the prebaked crust and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.

Bake at 325°F (160°C) for 22–28 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Avoid overbaking — the filling will firm as it cools.

Remove the pie from the oven and let it cool on a wire rack for 30–45 minutes, then chill in the refrigerator for at least 2 hours (up to overnight) to fully set the fudge.

While the pie chills, prepare the Snickers topping. Unwrap the Snickers bars and chop them into small pieces (about 1/2-inch cubes). Reserve about 1/4 cup of chopped pieces for sprinkling on top.

In a small saucepan over low heat (or a microwave-safe bowl), combine the chopped Snickers pieces (except the reserved amount), peanut butter, and corn syrup. Stir constantly until the Snickers soften and the mixture becomes smooth and glossy, about 2–3 minutes. If needed, add 1 teaspoon water to loosen.

Remove from heat and, if you prefer a slightly thicker topping, whisk in the powdered sugar to your desired consistency. Let the caramel-peanut mixture cool slightly so it is spreadable but not hot.

When the pie is chilled and set, spoon the Snickers-peanut mixture over the center of the pie and spread gently, leaving a small border of exposed chocolate fudge crust if you like a decorative rim. Sprinkle the reserved chopped Snickers pieces over the top.

Melt the chocolate (2 oz) with 1 teaspoon heavy cream in the microwave in 15-second bursts, stirring between, until smooth. Drizzle the melted chocolate over the Snickers topping in a back-and-forth motion. Optionally sprinkle the 1/4 teaspoon coarse sea salt over the top.

Return the pie to the refrigerator for 15–30 minutes to set the topping.

Slice the pie with a sharp knife dipped in hot water and wiped dry between cuts for cleaner slices.

Serve chilled with whipped cream or a scoop of vanilla ice cream, if desired.