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Sea Salt-Pistachio Fudge Pie

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Sea Salt-Pistachio Fudge Pie
  • Prep 10 min
  • Total 55 min
  • Servings 8
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We added pistachios to our fudge pie and sprinkled with sea salt for a sweet and salty dessert treat that's ready to eat in less than an hour.
By Stephanie Wise
Updated Sep 14, 2015

Ingredients

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup pistachio nuts
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar (not packed)
  • 1/4 cup unsweetened baking cocoa
  • 1/4 cup Gold Medal™ unbleached all-purpose flour
  • 2 eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon pure vanilla
  • Coarse sea salt
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  • 2
    In large bowl, stir together nuts, granulated sugar, brown sugar, cocoa and flour. Add eggs; stir to combine. Add melted butter and vanilla; stir to combine. Pour into crust-lined plate.
  • 3
    Bake 35 minutes or until center is set and crust is golden brown. Immediately sprinkle with sea salt. To serve pie warm, cool on cooling rack about 10 minutes, or serve at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top slices of pie with whipped cream or vanilla ice cream, a drizzling of chocolate syrup and a sprinkling of extra pistachios for extra decadence.
  • tip 2
    Purchase roasted pistachios (or toast the nuts yourself) for added depth of flavor.

Nutrition

Nutrition Facts are not available for this recipe
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