Birthday Chocolate Fudge Pie

1 Stick of Butter

1 Bag Ghirardelli Chocolate Chips

1 Can Sweetened Condensed Milk

8 oz. of Mascarpone Cheese

3 Egg Yolks

1 tbs. Corn Starch

Meringue (Optional)

3 Egg Whites

½ cup powdered sugar

1tsp. Vanilla

Whipped Cream (Other Option)

8 oz. Heavy Whipping Cream

¼ cup powdered sugar

1 tsp. Vanilla

Pie Filling

Melt butter in sauce pan; add sweetened condensed milk, Mascarpone Cheese, and Chocolate Chips. Heat thoroughly. Temper egg yolks, add to mixture. Wisk in corn starch, and cook for just a few more minutes on low heat.

Pour Chocolate mixture into pie shell. Cover with plastic wrap (to avoid forming a ‘chocolate skin’) and place in refrigerator for at least 4 hours to allow it to set up.

This pie is rich, thick and very chocolaty. I find best at room temperature. If you are going to top it with whipped cream, I leave the pie out and covered and just top when ready to serve. If you are going to top it with meringue, you will need to keep it refrigerated. I do recommend taking the pie out of the refrigerator in plenty of time to come to room temperature to serve, and then just pop it back in the refrig.

Meringue

Beat Egg whites and powdered sugar until stiff peaks form. Stir in vanilla. Top Pie with meringue and place in preheated 400 degree oven for 5-8 minutes or until meringue has a light golden brown peaks. After cooled, place back into refrigerator. Remove from refrigerator a couple of hours before serving.

Whipped Cream

Begin to beat whipping cream until cream begins to thicken. Slowly add powdered sugar and Vanilla as you are whipping. Refrigerate.

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