Ingredients and Weight:
- Graham cracker crumbs: 2 cups (200g)
- Unsalted butter, melted: 1/4 cup (60g)
- Granulated sugar: 1 cup (200g)
- Light corn syrup: 1 cup (240ml)
- Evaporated milk: 1 can (12 ounces or 355ml)
- Cocoa powder: 1/3 cup (40g)
- Salt: 1/4 teaspoon (1.5g)
- Eggs: 3 large
- Vanilla extract: 2 teaspoons (10ml)
- Cool whip: 1 container (8 ounces or 227g)
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch pie plate.
- Bake for 10-12 minutes, or until golden brown. Cool completely.
- In a large saucepan, whisk together granulated sugar, corn syrup, evaporated milk, cocoa powder, and salt.
- Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 1 minute, or until thickened.
- In a separate bowl, whisk together eggs and vanilla extract. Gradually whisk in hot sugar mixture.
- Pour mixture into the cooled graham cracker crust.
- Bake for 30-35 minutes, or until set.
- Remove from oven and let cool completely.
- Top with cool whip before serving.
Nutritional Information:
- Calories: 520
- Fat: 25g
- Carbohydrates: 70g
- Protein: 8g
Dish Characteristics:
- Rich and decadent chocolate flavor
- Creamy and smooth texture
- Perfect for special occasions or as a sweet treat
User Comments:
- "This pie is absolutely amazing! The fudge filling is so rich and creamy, and the graham cracker crust complements it perfectly."
- "I love the presentation of this pie. It looks so elegant and impressive."
- "This pie was a hit at my party. Everyone raved about how delicious it was."
Special Precautions and Tips:
- Do not overcook the fudge filling, or it will become grainy.
- Let the pie cool completely before topping with cool whip, or the whip will melt.
- Store the pie in the refrigerator for up to 3 days.
