Fudge Pie




Caution! This is a very addictive treat!!

Fudge Pie, from River Roads Recipes



By the time I was 10 years old, I was baking something almost everyday when I got home from school.   This easy, simple, and oh so very rich chocolate dessert is something I made very, very often. It is essentially one of the most decadent “brownies” you will ever eat.  With only a 1/4 cup of flour in it, it is up to the eggs in the dish to bind it together.

Caution!  It is very addictive!

  • 2 squares bitter chocolate

  • 1 stick butter or margarine

  • 2 large eggs

  • 1 cup sugar

  • 1/4 cup all purpose flour

Melt butter and chocolate in double boiler.  Mix flour and sugar.  Beat eggs and combine with flour and sugar.  Add (cooled) butter and chocolate.  Put in well-greased 9-inch pie tin and bake at 350 degrees for 30 to 45 minutes.

Remove from oven and let cool.



To be honest, we always ate it plain, still warm from the oven.  However, I’m sure it would be really great served with whipped cream or vanilla ice cream.  (If it lasts that long!)

*Note:  When I started baking, I religiously used a toothpick to test for the doneness of baked goods.  Over time, I learned other signs that signal the doneness of baked goods.  This is one of those dishes for which you must rely on another sign for doneness.  The toothpick will never come out clean for this!  Too gooey!  For this dessert, I rely on the center being “set” (doesn’t jiggle) in addition to the sides pulling away from the edge.

*Source:  This recipe comes from the River Road Recipes Cookbook, which is from Baton Rouge, Louisiana.  In publication since 1959, it is a staple in most kitchens here in south Louisiana.   Here is there website:  http://www.juniorleaguebr.org/?nd=recipes.  Many classic south Louisiana (and nearby Gulf Coast areas, too) recipes are included in this cookbook.



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