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Print this Recipe    Hot Fudge

Hot Fudge Pie

1 pie crust
2/3 cup semisweet chocolate chips
8 tablespoons unsalted butter
4 large eggs at room temperature
1 cup light corn syrup
2 tablespoons coffee liqueur, such as Tia Maria
1 teaspoon vanilla extract
1/4 teaspoon salt

Position rack in lower third of oven and preheat to 325 degrees.
Melt chocolate and butter, whisking together in a double boiler.

Remove from heat and scrape into a bowl.

Whisk in the eggs, one at a time, mixing thoroughly between each
addition. Whisk in the remaining ingredients and pour into chilled
pie plate.

Bake for 35-45 minutes, until just set and a cake tester or toothpick
inserted into the center of the pie comes out moist. The sides
will be puffed up.

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