This fudgy pie is a crowd-pleaser and once you try a piece, you’ll want to make it over and over again. It’s inspired by the black and white brownies you occasionally find at a good bakery, This version is made by swirling cream cheese into a rich, brownie-type batter. If you’re a “nuts in your brownies” kind of person, I put directions for adding nuts in the notes below.
You can use the chocolate pastry crust recipe included, or make/buy a chocolate Oreo crumb crust instead if you’re pressed for time. As always, the quality of your ingredients determines how good your pie is – so use a really good bittersweet chocolate like Guittard or Ghirardelli, as well as the freshest eggs and butter.
Black & White Fudge Pie
8
servings30
minutes40
minutesIngredients
1 recipe Chocolate Pastry Crust, partially baked
- Chocolate batter:
1/2 cup butter (1 stick)
4 oz bittersweet chocolate
2 eggs, lightly beaten
3/4 cup sugar
1/4 cup flour
1/4 tsp salt
- Cream Cheese Mixture:
8 oz cream cheese, softened*
1/3 cup sugar
1 egg
1 tsp vanilla bean paste
Directions
- Preheat the oven to 325˚ F and make sure the chocolate pastry crust is completely cooled.
- For the Chocolate Batter:
- In the bowl of a double boiler set over simmering water, combine the chocolate and butter. Stir until melted and smooth, then set aside.
- In a mixing bowl, combine the lightly beaten eggs, sugar, flour, and salt. Mix well. Stir in the melted chocolate.
- Reserve 1/2 cup of the chocolate batter and set it aside. Spread the remaining batter in the partially cooked and cooled pie shell.
- For the cream cheese mixture:
- In the bowl of a mixer, beat the cream cheese with a paddle attachment until smooth. Add the sugar, egg and vanilla bean paste and beat until well blended.
- Spread the cream cheese mixture over the top of the chocolate batter in the pie shell. Spoon reserved 1/2 cup chocolate batter randomly over the top and then swirl the black and white batters together with the tip of a knife to create a marbled look.
- Bake until filling is set, about 40 minutes. Allow to cool completely before serving.
Notes
- If you like nuts in your brownies, try adding some to this pie. Stir in 1/2 cup chopped walnuts or pecans to the chocolate batter before pouring into the pie shell. For an even nuttier flavor, add 1/2 cup ground walnuts or pecans to your pastry crust recipe.
- Partially pre-baking the chocolate pastry shell helps keep the crust from becoming soggy – and no one likes a soggy bottom.
- *It’s best to leave the cream cheese out on the counter for 2-4 hours to get it to room temperature, but, if you forget and need to speed up the process a bit, remove the cream cheese from its box and foil wrapper, cut into 8-10 pieces, separate, and let sit in a warm spot for an hour. If you’re in a bigger hurry, try microwaving the whole cream cheese block on a microwave-safe plate for 5 seconds at a time, flipping it to a different side every time. 20 seconds total should do the trick.
So delicious! Used store bought crust and it still turned out great! I will try the included recipe next time though.
I’m a big fan of Marie Calendar’s premade crusts when I’m really pressed for time. They’re fantastic. Definitely try making your own though. It’s so worth it.