Old Fashioned Fudge Pie
I promise I'll get a better picture up soon.
Ok, I've changed the picture. I couldn't get a good "profile" shot, showing the fudgy filing. For some reason every side view was awful. This one shows the side of the slice a bit. Also this was the area of the pie where the crust got a bit dark, but still tasted good. I have a convection oven and should have dropped the oven temperature, which I didn't.
Yesterday's post Paula Deen's Old Fashioned Fudge Pie sounded too good to pass up, so as I mention in the previous post I made it. I took one look at Paula's recipe and knew it would be too sweet so I made a minor change in the chocolate used. I also used a graham cracker crust. This resulted in a chewier crust than normal graham cracker crust and a slight caramelized taste, adding a nice candy taste to the pie. It definately worked with this recipe. The filling has a dense texure, like fudge and by using the unsweetened chocolate it had a very chololately flavor. I topped the pie with very lightly sweetend whipped cream. I think unsweetened whipped cream would also work.
This recipe turned out to be a bigger hit than I expected. My husband has already said that we need to included this on our Christmas menu.
The best part of the recipe is that it is one of the easiest and quickest recipes to put together. It takes about 5 minutes to get this pie oven ready. This recipe is worth trying.
This is adapted from Paula Deen's Old Fashioned Fudge Pie, which was posted yesterday, 08-29-10.
Fudge Pie
2 squares (2-ounces) unsweetened chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
dash salt
1 (9-inch) graham cracker crust or unbaked pie crust
Preheat oven to 375 degrees F.
In a medium bowl melt butter and chocolate in microwave, stirring every 30 seconds. When chocolate has completely melted stir in sugar and mix well. Add the eggs, one at a time, mixing well between each addition. Add dash of salt and vanilla extract and stir to mix.
Pour in to pie crust and for approximately 25 miutes o until just set. Refrigerate cooled pie until well chilled. Serve with lightly sweetened whipped cream.
I promise I'll get a better picture up soon.
Ok, I've changed the picture. I couldn't get a good "profile" shot, showing the fudgy filing. For some reason every side view was awful. This one shows the side of the slice a bit. Also this was the area of the pie where the crust got a bit dark, but still tasted good. I have a convection oven and should have dropped the oven temperature, which I didn't.
Yesterday's post Paula Deen's Old Fashioned Fudge Pie sounded too good to pass up, so as I mention in the previous post I made it. I took one look at Paula's recipe and knew it would be too sweet so I made a minor change in the chocolate used. I also used a graham cracker crust. This resulted in a chewier crust than normal graham cracker crust and a slight caramelized taste, adding a nice candy taste to the pie. It definately worked with this recipe. The filling has a dense texure, like fudge and by using the unsweetened chocolate it had a very chololately flavor. I topped the pie with very lightly sweetend whipped cream. I think unsweetened whipped cream would also work.
This recipe turned out to be a bigger hit than I expected. My husband has already said that we need to included this on our Christmas menu.
The best part of the recipe is that it is one of the easiest and quickest recipes to put together. It takes about 5 minutes to get this pie oven ready. This recipe is worth trying.
This is adapted from Paula Deen's Old Fashioned Fudge Pie, which was posted yesterday, 08-29-10.
Fudge Pie
2 squares (2-ounces) unsweetened chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
dash salt
1 (9-inch) graham cracker crust or unbaked pie crust
Preheat oven to 375 degrees F.
In a medium bowl melt butter and chocolate in microwave, stirring every 30 seconds. When chocolate has completely melted stir in sugar and mix well. Add the eggs, one at a time, mixing well between each addition. Add dash of salt and vanilla extract and stir to mix.
Pour in to pie crust and for approximately 25 miutes o until just set. Refrigerate cooled pie until well chilled. Serve with lightly sweetened whipped cream.
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