I am looking for a recipe for a Fudge Pie that has a fudgy consistency rather than a pudding consistency. Can anyone help?
Fudge Pie Recipe
From The Hillbilly Housewife: Freezer Cooking Made Simple
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals.
Order your copy of Freezer Cooking Made Simple Today!
Are you still eating out, ordering pizza or stopping at the Drive-Thru window on your way home to get dinner? Let me show you how simple it is to put delicious, homecooked meals on the dinner table in less time than it takes you to order takeout. It's healthier and a lot less expensive and best of all, it won't take much time at all to prepare these homemade freezer meals. Order your copy of Freezer Cooking Made Simple Today!
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