Everything tastes better with a dash of sass

November 11, 2009   •   Whitney

Fudge Pie

Picture 20Pie mania overtook our kitchen last night. I’m saving the second pie to blog later but here’s one to drool over for now: Fudge Pie. Apparently it’s not too common in the North (considering Ariel had no clue what fudge pie was) but in the South it’s arguably the most common pie. Right alongside your pumpkin and pecan: fudge pie is a fantastic way to end any meal. Or in my case, it’s a great way to start any day, considering I frequently pick at my baked goods for breakfast. Eek. Thank goodness cold weather is coming so big sweaters are a-okay to wear again.

Picture 18One question I always get about making pies is whether I make my own crust or not. Short answer: no. Semi-longish answer: no, because to me, store bought crusts always taste better than the ones I make at home. Maybe that’s because I’m bad at making pie crusts? I don’t know, but it saves me time. Here’s the catch: you wanna be semi-homemade like Sandra Lee? You gotta pick the right brands. I will only use ONE type of pre-made pie crust from the store and that’s Pillsbury “un-roll and fill” Refrigerated Pie Crusts. These bad boys come pre rolled and so all you have to do is un-roll them into your pie dish of choice, style the edges and fill it. They are by far the best pre-made pie crust and they’re the only ones I will use. Unless of course I decide to get ambitious and make my own–in which case I will normally regret it.

Picture 21For the fudge pie I used Pillsbury’s crust and mixed up the fudgey filling in no time. It was super easy and turned out delicious. If you don’t like chocolate, well, you probably won’t like this, BUT there is a chance! Because my friend James doesn’t really like chocolatey desserts and he loved the fudge pie. So I guess you non-chocolate lovers will just have to make it and decide for yourself. In my opinion, the crust is possibly the best part of the pie, and Pillsbury obviously didn’t disappoint. The filling was in short: awesome. Perfectly chocolatey, a great texture and not too sugary to leave you in a food coma. It’s a dessert that’s sure to please anyone, top with a little whipped cream to make it extra special!

Picture 19Fudge Pie

From The Joy of Cooking

Preheat oven to 325 degrees F.

Cream together: 1 cup sugar and 1/2 cup (1 stick) butter

Beat in: 2 egg yolks and 2 ounces slightly cooled unsweetened chocolate

Add and beat: 1/3 cup all-purpose flour, 1 tsp vanilla and 1 cup chopped pecans (optional)

Whip until stiff, but not dry: 2 egg whites and 1/8 tsp salt

Fold egg whites & salt mix into batter. Pour into a greased 8-inch pie pan and bake about 30 minutes & enjoy!

Enjoy!

Bon Eating,

Whitney

2 thoughts on “Fudge Pie

  1. ingrid says:

    I’ve lived in FL off and on since I was nine and I hadn’t heard of fudge pie. Then of course many don’t consider FL “the South”.

    This Fall/Winter I shall wonder down the pie making road. I’ll be certain to take your advice and give Pillsbury a try if my attempts at yummy pie crusts fail.
    ~ingrid

  2. Whitney says:

    Ingrid: depends where in FL I guess, but you HAVE GOT to try it! I know you aren’t a huge fan of chocolate but this pie is a Holiday must! Thanks for your kind words

    Thanks to everyone for stopping by!

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