Pear Fudge Pie Recipe Caitlin McGrath

Name: Pear Fudge Pie Recipe Caitlin McGrath
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 400 degrees F. Melt both chocolates and butter in microwave or in a pan over very low heat and transfer to a mixing bowl.
2
Whisk sugar into melted chocolate mixture, then syrup, whisking thoroughly after each addition.
3
Whisk eggs in one at a time, then whisk in brandy, vanilla, and flour.
4
Fit pastry into a 9-inch pie plate, preferably Pyrex.
5
Scatter pear chunks over bottom of pie crust, then pour chocolate mixture over.
6
Bake for 10 minutes, then lower oven temperature to 350 degrees F and bake 35-40 minutes more, until top is no longer shiny and appears set.
7
(Filling may appear jiggly underneath, but will set up as pie cools.)
8
Cool pie completely on rack before serving.
9
Serve at room temperature.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 ounces bittersweet chocolate, chopped, 1 ounce unsweetened chocolate, chopped, 2 tablespoons (1 ounce) unsalted butter, 1/2 cup sugar, and more.

Yes, Pear Fudge Pie Recipe Caitlin McGrath falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!