Are those three wonderful words or what? Creamy…. Fudge… and Pie. They make me happy just reading them. They also make me want to grab a spoon and shove it into what’s left of this pie, but thus far, I’ve resisted the urge. I’m trying my best to NOT get mistaken for a whale when I go in our pool this Summer. I can see it now- “Today, in an event never before seen in the state of Kentucky, a rare white bellied
and legged and armed and faced , obviously needing a tan whale was seen in the swimming pool of a local family. No one knows how it got there, but rumors have been abounding as to how big it really is, with some giving estimates into the hundreds of tons! Full story at eleven!”
I think it may be a lost cause though. All the weight I lost and said “Nope, never gaining it back! Not me!” is back. The part of me that looks at modern society and sees thin women in beautiful clothes cares. But the part of me that is almost 51 and likes to eat creamy fudge pie? Not so much. So far, the fudge pie part is winning. I know me though… at some point, I’ll go through the cycle all over again though I’ve lost all hope that it will be permanent. I’m not willing to cut out all the fun foods nor am I willing to exercise for 2 to 3 hours a day, which at my age, I’ve found seems to be the only way to keep the weight off.
Oh well. As a food blogger, I live by the motto of “fat is flavor”, right? So I should be one well marbled woman! 😛
I have been making this pie for many many years. It comes from what I have mentioned before is one of my favorite cookbooks- The Fannie Farmer Baking Book. This is the book that helped me learn to REALLY bake as an adult, not the throw together stuff I did as a kid and teen. It’s one I’ve been using for about 30 years now and love. My copy is tattered and stained and I really should get a new one. Someday.
Make this pie. You can cheat like me and use a store bought crust or make your own if you’re feeling ambitious. I do either, depending on my mood. Store bought won this time. This pie is very chocolatey, but not pudding like as most chocolate pies are. it is, as the name says, more fudge like, almost like having a dense brownie in a pie shell. Over the years, I have of course adapted this to our liking but it isn’t much in the way of changes at all. All I do differently is to increase the filling by 50% because otherwise it’s rather thin and I add a bit of almond extract to the filling. Since it’s with the large amount of chocolate, it doesn’t taste almondy so much as, like adding espresso, it just adds that certain something to the flavor. Did I mention that this pie is also really really easy to make?
You know the drill…
Mrs. Cupcake, who needs larger fat girl pants
Decadent Creamy Chocolate Fudge Pie
- 9 inch pie crust, unbaked
- 12 tablespoons (3/4 cup) unsalted butter,
- 3 ounces unsweetened chocolate, chopped
- 3 eggs
- 1 1/2 cups sugar
- 6 tablespoons flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 to 1 1/2 teaspoons almond extract
- Preheat oven to 350. In a microwave safe bowl, combine the butter and chocolate. Cook at full power for one minute, stirring afterward, then putting it back into the microwave to cook in 30 second increments until the chocolate and butter are melted and combined and the mixture is smooth.
- Whisk the eggs in a medium bowl. Add in the sugar, flour, salt and extracts. beat just until smooth. Stir in the chocolate/butter mixture and blend well.
- Pour into the pie shell. Bake at 350 degrees for about 30 to 40 minutes until the pie is gently set. It shouldn’t be liquidy looking at all on top but should be set. The pie will fluff up as it bakes, then sink and crack all over as it cools. This is normal. The top will be an almost chewy, brownie like layer with a creamy mousse like layer under that.
- Cool and serve with whipped cream or vanilla ice cream.
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