Hot Fudge Pie

• Refrigerated

  • 3 Egg yolks, large
  • 2 Eggs, large

• Baking & Spices

  • 8 oz Bittersweet chocolate
  • 3/4 cup Cocoa powder, unsweetened
  • 1 1/2 cups Flour
  • 73 tsp Granulated sugar
  • 3/4 tsp Salt

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Half and half

• Beer, Wine & Liquor

  • 2 tbsp Coffee liqueur

• Liquids

  • 2 tbsp Water

Found on bakeorbreak.com

Ingredients

• 1 & 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
• 2 to 4 tablespoons cold water
• 1 cup half and half
• 1/4 cup unsalted butter
• 8 ounces bittersweet chocolate, chopped
• 1 & 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 3 large egg yolks
• 2 tablespoons coffee liqueur

Directions

• To make the crust:
• Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.
• Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
• Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
• Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
• Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.
• Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired.
• To make the filling:
• Preheat oven to 350°.
• Place half and half, butter, and chocolate in a microwave-safe bowl. Heat in microwave for 2 minutes or until butter has melted and chocolate melts when stirred. Stir until smooth.
• Whisk together sugar, cocoa powder, flour, and salt.
• Add eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.
• Transfer filling to pie crust in pan.
• Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.
• Cool 10 minutes before serving.