Chocolate Fudge Pie Recipe

2 (9-inch) deep-dish piecrusts
Filling:
1 cup (2 sticks) butter
4 ounces semisweet chocolate
2 cups granulated sugar
4 eggs
2 tablespoons vanilla extract
3/4 cup all-purpose flour
2/3 cup cocoa powder
Topping :
4 ounces cream cheese, softened
1/3 cup heavy cream
2 tablespoons orange liqueur or 1 tablespoon lemon juice
3/4 cup powdered sugar

1. Preheat oven to 375F.
2. Prick the bottom and sides of piecrusts with a fork in several places. Bake 5 minutes. Remove from oven. Reduce heat to 325F.
3. To prepare filling, melt butter and chocolate in a double boiler over low heat. Mix well and remove from heat.
4. Combine sugar and eggs in a medium bowl; beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add vanilla.
5. Combine all-purpose flour and cocoa in a medium bowl; mix well. Using a firm spatula, fold melted chocolate into egg mixture. Add flour mixture and stir until just blended. Pour into piecrusts. Place on baking sheet. Bake 50 minutes. The pie is done when it is puffed and cracks all over the top. Remove from oven and cool on a wire rack 30 minutes. Put a 10-inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight.
6. To prepare topping, combine cream cheese, heavy cream and liqueur in a medium bowl; beat with a mixer at medium speed until blended. Reduce speed to low and gradually add powdered sugar; beat until smooth. Transfer topping to a plastic zip-top bag. Cut off one corner of bag and drizzle topping over each piece of pie before serving.
Makes 2 pies. Serves 16.

Nutritional facts per serving: 400 calories, 25g fat, 5g protein, 45g carbohydrates, 1g fiber, 210mg sodium.