Fudge Pie

🧂 Ingredients

• 11 oz. pkg. shortbread cookies

  (20 cookies) (I used 24 Pepperidge Farm Shortbread Cookies or two 5.5-oz. bags)
• 1/2 cup unsalted butter

  melted (no substitutes) 1 stick
• 2 tbsp. granulated sugar
• 1/2 lb. unsalted butter

  softened (no substitutes) (2 sticks or one cup)
• 1 1/3 cups granulated sugar
• 4 large eggs
• 4 oz. baking chocolate

  unsweetened
• 1 tsp. real vanilla extract

  not imitation vanilla (or mint extract)
• 1 cup Cool Whip non-dairy whipped topping

  as desired

Instructions

• 1 Crush cookies and combine with the butter and sugar in mixing bowl.
• 2 Press into pie plate.
• 3 Set aside.
• 4 Melt chocolate in sauce pan, then cool.
• 5 Cream butter and granulated sugar in a mixing bowl with an electric mixer until
  smooth.
• 6 Add eggs, one at a time, beating until well incorporated.
• 7 Add the extract and the cooled chocolate.
• 8 Then, at high speed with hand or electric beater, beat the filling a full 5
  minutes.
• 9 Pour the chocolate filling into prepared pie shell.
• 10 Refrigerate until firm, about 6 hours.
• 11 Garnish with Cool Whip.

Nutrition Info