Edelweiss Fudge Pie – A Silky, Chocolate-Lovers’ Classic

The first slice of Edelweiss Fudge Pie tells you everything you need to know: rich, silky chocolate with a glossy top and a tender, melt-in-your-mouth center. It’s the kind of dessert that feels special but doesn’t ask for a pastry chef’s skill set. Think of a cross between a brownie, a truffle, and a custard pie.

You get deep cocoa flavor, buttery warmth, and a texture that stays fudge-like even after chilling. Serve it plain or with a dollop of whipped cream, and you’ve got a showstopper without a fuss.

What Makes This Special

This pie leans into simplicity without sacrificing flavor. The filling is built on pantry staples and comes together in one bowl.

The texture is the star: silky, dense, and fudgy, with a light crackle on top. A touch of espresso boosts the chocolate, and a hint of almond or vanilla adds warmth. It bakes low and slow, which keeps it creamy instead of cakey.

It’s elegant enough for holidays, but easy enough for a weeknight.

Ingredients

• 1 unbaked 9-inch pie shell (homemade or store-bought)
• 8 tablespoons (1 stick) unsalted butter
• 4 ounces semi-sweet chocolate (chips or chopped)
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 3 large eggs, room temperature
• 1/3 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but lovely)
• 1 teaspoon instant espresso powder (optional, enhances chocolate)
• 1/3 cup heavy cream
• Optional toppings: softly whipped cream, chocolate shavings, powdered sugar

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet for easy handling. If your crust tends to slump, briefly chill it while you prepare the filling.
2. Melt butter and chocolate: In a heatproof bowl set over barely simmering water (or use the microwave in 20-second bursts), melt the butter and semi-sweet chocolate.

   Stir until smooth and glossy. Set aside to cool for 3–4 minutes so it doesn’t scramble the eggs.
3. Whisk sugars and eggs: In a separate bowl, whisk the granulated sugar, brown sugar, and eggs until slightly thickened and lighter in color, about 45–60 seconds by hand. This gives the pie its shiny top and fudgy center.
4. Combine the chocolate mixture: Slowly stream the melted chocolate-butter into the egg mixture, whisking constantly.

   Stir in the vanilla, almond extract (if using), espresso powder (if using), and heavy cream until smooth.

5. Dry ingredients: Sift together the flour, cocoa powder, and salt. Gently fold this into the wet mixture just until no streaks remain. Do not overmix.
6. Fill the shell: Pour the batter into the pie shell and smooth the top with a spatula.

   Tap the pan lightly on the counter to pop any large air bubbles.

7. Bake: Bake at 350°F for 30–38 minutes. The edges should be set, the top should have a light crackle, and the center should still jiggle slightly like soft custard. Avoid baking until fully firm or you’ll lose the fudge-like texture.
8. Cool and set: Let the pie cool on a rack for at least 1 hour. For the cleanest slices and a denser texture, chill for another 1–2 hours before serving.

   Bring to room temp for 10–15 minutes if you prefer a softer bite.

9. Serve: Dust with powdered sugar, add whipped cream, or finish with chocolate shavings. A few fresh berries are a nice contrast to the richness.

Storage Instructions

• Room temperature: Keep loosely covered for up to 1 day if your kitchen is cool.
• Refrigerator: Cover and refrigerate for 3–4 days. The texture becomes denser and more truffle-like.
• Freezer: Wrap slices individually and freeze for up to 2 months.

  Thaw overnight in the fridge, then let stand 10 minutes before serving.
• Reheating: For a warm, gooey slice, microwave for 10–15 seconds. Don’t overheat or the filling can separate.

Benefits of This Recipe

• Minimal equipment: One bowl for wet ingredients, one for dry, and you’re set.
• Consistent results: Bakes evenly with a reliable crackly top and soft center.
• Flexible flavor: Vanilla-only, almond-kissed, or espresso-boosted—your call.
• Make-ahead friendly: Tastes even better the next day as the flavors settle.
• Crowd-pleasing: Chocolate-forward and not overly sweet.

Pitfalls to Watch Out For

• Overbaking: If the center is fully set in the oven, it will turn cakey as it cools. Pull it when it still jiggles slightly.
• Adding hot chocolate mixture too fast: If it’s piping hot, it can curdle the eggs.

  Let it cool a few minutes and whisk steadily.

• Skipping the salt: A small amount of salt sharpens the chocolate flavor. Don’t omit it.
• Using bitter chocolate without balancing sugar: If you use bittersweet or extra-dark chocolate, consider adding 1–2 extra tablespoons of sugar.
• Thin or slumping crust: Chill the shell before filling, and bake on a sheet pan for stability.

Alternatives

• Crust options: Swap the pastry crust for a chocolate cookie crust or graham cracker crust for extra crunch and sweetness.
• Dairy-free: Use dairy-free butter and chocolate; replace heavy cream with full-fat coconut milk. Expect a slightly softer set.
• Gluten-free: Replace the flour with a 1:1 gluten-free blend or 1/4 cup almond flour plus 1 tablespoon cornstarch.
• Flavor twists: Add orange zest, a splash of bourbon, or a pinch of cinnamon and cardamom for a winter spin.
• Nutty finish: Stir in 1/2 cup toasted chopped hazelnuts or pecans for texture.

FAQ

How will I know the pie is done?

Look for set edges, a lightly crackled top, and a center that still jiggles when you nudge the pan.

It should not look raw, but it shouldn’t be firm all the way through. It will continue to set as it cools.

Can I make this ahead?

Yes. Bake the day before, cool, cover, and refrigerate.

The flavor deepens overnight. Slice cold for neat wedges, or let it warm slightly for a softer texture.

What kind of chocolate works best?

Semi-sweet in the 54–60% range gives a balanced sweetness and deep flavor. If you prefer bittersweet (around 70%), add a little extra sugar to taste.

Do I need to blind-bake the crust?

Not for this recipe.

The filling is thick and bakes well in an unbaked shell. If you want an extra-crisp crust, you can blind-bake for 8–10 minutes, then cool slightly before adding the filling.

Can I skip the espresso powder?

Absolutely. It simply boosts the chocolate flavor and doesn’t make the pie taste like coffee.

If you don’t have it, leave it out.

How do I get clean slices?

Chill the pie, use a sharp knife, and wipe the blade between cuts. A warm knife (dipped in hot water and dried) makes extra neat slices.

What should I serve with it?

Lightly sweetened whipped cream is classic. Fresh berries, a scoop of vanilla ice cream, or a drizzle of salted caramel also pair beautifully with the rich chocolate.

In Conclusion

Edelweiss Fudge Pie proves that a few good ingredients can make something unforgettable.

It’s glossy, deeply chocolatey, and tender in the center—everything a fudge pie should be. Whether you serve it at a holiday dinner or on a casual Tuesday night, it never fails to impress. Keep the steps simple, pull it from the oven while it still has a gentle wobble, and enjoy every decadent slice.