Impossible Fudgy Nut Pie

“Impossible” pies earned their name because they form their own crust during baking, and this fudgy chocolate version is no exception. Everything goes into a blender: eggs, melted sweet chocolate, brown sugar, white sugar, butter, and biscuit baking mix. Two minutes on high and you’ve got a smooth batter that pours straight into a greased pie plate.

The biscuit mix settles during baking and creates a thin, tender layer along the bottom that acts as the crust while the filling above sets into something dense, fudgy, and intensely chocolatey. Chopped nuts sprinkled on top before baking sink slightly into the surface and toast as the pie bakes.

Test with a knife in the center. It should come out clean, not wet. Let it cool for at least five minutes before cutting, since the fudgy center needs that time to firm up.

Kitchen Tips

• Cool the melted chocolate before blending. Hot chocolate will cook the eggs on contact and give you scrambled bits in the batter.
• Don’t overbake: The filling should be set but still fudgy. Overbaking dries it out and kills that brownie-like center.
• Grease the plate well: Without a traditional crust, the filling sticks easily. Butter and a light dusting of cocoa powder work better than cooking spray here.

Variations

• Peppermint fudge pie: Top with whipped cream and crushed peppermint candies for a holiday version.
• Peanut butter fudge: Swirl a few tablespoons of peanut butter into the batter before baking. Use peanuts as the nut topping.