Caramel Fudge Pie

Preheat oven to 350ºF. Line a pie pan with the crust.

In a mixing bowl or the bowl of your stand mixer, mix dry ingredients (cocoa powder, flour, cinnamon, sugar). On low speed, beat in eggs and vanilla. Blend in melted butter, scraping down the sides so everything gets fully incorporated.

Pour chocolate filling into the pie crust. Use a separated or rubber spatula to even out the filling. Filling will not come all the way up to the top. Don’t worry about this because it will rise as it bakes.

When you have a more delicate pie crust edge, like the leaves you see in the photo, I like to make an aluminum foil shield to protect them during the initial baking. I just cut an extra long piece of foil that is a bit longer than the circumference of the pie plate. Then I fold it over into thirds to make it narrower, and fold it around so it covers the leaf edge.

Place pie in the oven on the middle rack. Bake for 30 to 35 minutes, removing the foil edge after the first 15 minutes of baking. When done, the pie will have a crusty brownie-like top with a creamy fudge center. Let cool slightly.

After pie has cooled a bit, you can add a decorative chocolate design on top. Melt chocolate in the microwave for 30 seconds. Stir and heat for an additional 20 seconds until it is just melted through. Put melted chocolate in a pastry bag and cut of the very tip to make a small hole. Make a zigzag pattern going one direction, then turn pie at an angle and make another set of zigzag marks going the opposite direction.

When ready to serve the pie, drizzle a little caramel sauce on the plate. The cinnamon and caramel really add something special to this pie.

Want to turn this pie into a Christmas dessert? Leave out the cinnamon and use fudge sauce instead of caramel. Serve with peppermint ice cream. This is a simple and delicious fudge pie you can dress up and serve for any occasion.