Try this with Ultimate Banana Split Pie (page 133), Crunchy Ice Cream Pie (page 143), S’mores Delight Pie (page 145), and Candyland Pie (page 137).

　　

Ingredients

Makes 4 cups sauce

　　1 cup sugar

　　3 cups heavy cream

　　1/4 cup light corn syrup

　　4 ounces unsweetened chocolate

　　4 tablespoons (1/2 stick) salted butter

　　1 tablespoon pure vanilla extract

　　

Step 1

In a medium saucepan, combine the sugar, heavy cream, corn syrup, chocolate, and butter over medium-high heat and bring the mixture to a boil. Keep the pan over heat, whisking constantly for about 5 minutes, or until the sauce begins to bubble and looks as though it is separating. Remove the sauce from the heat and add the vanilla. Transfer fudge sauce to a dish or container and allow to cool a bit before placing it in the refrigerator. Chill the sauce until it thickens, for at least 5 hours.

　　

Step 2

Hot Fudge Sauce can be kept refrigerated in an airtight container for approximately 2 weeks.

　　From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.