I’ve been a bit hung up on pies lately. We had several get togethers during the holidays and it’s just such an easy thing to make and take. I’ve already shared my Pumpkin Pie and Pecan Pie and now I want to share this Fudge Pie. We had one more dinner party to attend, and I decided I wanted to take something sweet and something savory. I dug through my pantry to see what I had on hand and this is the sweet something I took. It is my take on my Mother’s fudge pie. I grew up on this pie and it is nothing shy of scrumptious! (One of my Mother’s favorite words…) So, why did I even make any changes to it? Well, I didn’t change anything about the ingredients, just the volume. I wanted the fudgy part to be thicker.
The other great thing about this pie is it’s simplicity. Not only does it call for basic pantry items, it’s another one of those one bowl, one wire whisk kind of thing. Like my Pumpkin Pie and Pecan Pie, I don’t get out the mixer, just use the one bowl and one whisk. Pour the batter into an unbaked pie crust, bake it and take it. It got eaten so fast, I didn’t even have a chance to take a picture of an actual slice. So, just imagine it being this thick chocolaty delicate yet fudgy pie. Oh, and with a pretty dollop of whipped cream on top. Can you see it? Next time I make it, I’ll be sure to slice it and photograph it for ya.
Here’s how I made it.
Unroll a ready made pie crust and put it in your favorite pie plate. Fold under the edge and crimp with your fingers as I did here, or use a fork.
In a medium size, microwave safe mixing bowl, melt butter in the microwave. About 30 seconds.
Add the cocoa powder and whisk together.
Whisk in the sugar. This will be a bit stiff.
With your whisk, beat in one egg at a time. Put a little muscle behind it!
Pour in the evaporated milk…
… the vanilla extract and mix thoroughly.
Pour into the unbaked pie crust.
There will be some bubbles, but that’s OK. Put the pie on a cookie sheet and bake 5 minutes in a preheated 400 degree oven. Then…
I have a confession to make. I kinda goofed. The original recipe says to reduce heat and bake 30 minutes longer. Since I was making this pie thicker than the original recipe, I knew I would have to bake it longer than that 30 minutes. Well, when I put the pie in the preheated 400 degree oven, I set the timer for 35 minutes (5 for 400 + 30) and forgot to reduce the temperature. I know, I was tired, in a hurry and just plain goofed.
Well, here’s the kicker. The alarm went off and I went to get the pie out of the oven to see how much longer I would need to bake it. That’s when I realized what I had done. Lo and behold, I took the pie out of the oven and this is what it looked like.
I just knew it was burnt or at the very least, scorched. But it wasn’t!!! It came out perfect!! When I touched the top to see if it was set, it had a bit of a crusty “tap tap” to it. I tried to jiggle the pie pan to see if it was wiggly to indicate that it needed more time in the oven and it didn’t. So, I called it “done”.
The pie settled after a few minutes and still gave me the indication that it was OK and edible. I took it to our dinner and it was devoured! Everyone loved it and I had none to bring back home. Even had some requests for this recipe. So, here it is. You can decide for yourself if you want to trust your oven to bake it 35 minutes at 400 degrees as I did or reduce the heat and bake it longer. I’ll write the recipe to show both ways.
Are you tired of pies yet? Not me. Care to share your favorite pie?
Here’s the printer friendly recipe.