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Fudge Pie Recipe
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I am looking for a recipe for a Fudge Pie that has a fudgy consistency rather than a pudding consistency. Can anyone help?
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This post was submitted by Kim.
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Website & Graphics by ccd
Website & Graphics by ccd
November 4th, 2009 at 2:30 pm
Kim, this may be what you’re lookin for….very popular in the south
Chocolate chess pie
Ingredients
Your favorite 9-inch deep-dish piecrust
1/2 cup (1 stick) unsalted butter, cut into pieces
4 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups sugar
1 tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2teaspoons vanilla extract
Preheat oven to 325 degrees
Put the butter in the top of a double-boiler set over, but not in, slow-simmering water (or place a heat-safe glass or metal bowl in a similarly sized pot). Scatter the chocolate over the butter without mixing and let it stand until the chocolate and butter have melted, about 6 minutes. Whisk the chocolate mixture until it’s smooth, then remove it from the heat and set it aside for 10 minutes to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt, and cinnamon. In another bowl, lightly beat together the eggs and yolk. Add them to the sugar mixture, along with the milk and vanilla extract, and whisk together until they’re evenly blended.
Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Place the pie on the center oven rack and bake it for 35 minutes. Rotate it 180 degrees, then continue to bake until it puffs up and forms a thin crusty layer, about 20 minutes more.
Transfer the pie to a wire rack to cool for at least 1 1/2 hours. Serve it slightly warm