Pear Fudge Pie
by Caitlin McGrath
When I developed this recipe, I set out to replicate, more or less, the texture of a fudge pie I had on occasion as a child at a café in Oakland, CA – softer than a brownie, but rich and fudgy. If you don’t care for pears or want a plain fudge pie, you could leave them out. I recommend serving it with barely sweetened, softly whipped cream.
- 3 1/2 ounces bittersweet chocolate, chopped
- 1 ounce unsweetened chocolate, chopped
- 2 tablespoons (1 ounce) unsalted butter
- 1/2 cup sugar
- 1/2 cup dark corn syrup, golden syrup (such as Lyle's), or brown rice syrup
- 4 large eggs
- 2 tablespoons brandy
- 1 teaspoon vanilla
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 1 large or 2 small ripe pears, peeled, cored, and cut into 1-inch chunks
- Pastry for single-crust, 9-inch pie
1Preheat oven to 400ºF. Melt both chocolates and butter in microwave or in a pan over very low heat and transfer to a mixing bowl.
2Whisk sugar into melted chocolate mixture, then syrup, whisking thoroughly after each addition. Whisk eggs in one at a time, then whisk in brandy, vanilla, and flour.
3Fit pastry into a 9-inch pie plate, preferably Pyrex. Scatter pear chunks over bottom of pie crust, then pour chocolate mixture over. Bake for 10 minutes, then lower oven temperature to 350ºF and bake 35-40 minutes more, until top is no longer shiny and appears set. (Filling may appear jiggly underneath, but will set up as pie cools.) Cool pie completely on rack before serving. Serve at room temperature.
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