In our house, Fudge Pie is just one more level of the Country Boy’s favorite food – chocolate! It doesn’t matter the flavor – milk, semi-sweet, or his favorite, dark. He loves almost everything chocolate.
Fudge Pie was almost a lost recipe. When cleaning out my recipe shelf, I came across an old clasp-style notebook that belonged to Aunt Dot. As I read through it, I discovered a treasure trove of lost recipes.
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When we were growing up, we all looked forward to our birthdays. Aunt Dot always made a special cake for us in celebration. Cheryl’s favorite was the Cinderella Castle. I often got a Barbie Doll whose cake ‘dress’ billowed out and was adorned with lace and flowers.
My brother, the lucky dog, got a cake designed to look like a money bag. At the top was a paper cone cup filled with a couple of dollar bills and filled with change.
This notebook contained all the recipes and directions for making these and many more of the cakes. But tucked in the very back was this recipe for Fudge Pie. And I knew immediately I had to make it.
I am glad I did. It was a big hit, and I am now in the Country Boy’s good graces for at least a month. If you have a chocolate lover in your family and need a bit of grace period, just hop on into the kitchen and whip one up!
Fudge Pie
Ingredients:
- 2/3 cup Evaporated Milk
- 1 cup Sugar
- 3 Tablespoons Cocoa Powder
- 1/2 cup melted Butter
- 2 Eggs
- 1 teaspoon Vanilla
- 1 unbaked Pie Shell
Directions:
In a medium bowl, add the evaporated milk, butter, eggs, and Vanilla. Beat until well blended.
In a separate bowl, mix the sugar and cocoa powder. Add to the milk mixture and blend until smooth. Cover the edge of the pie. Pour into the unbaked pie shell. Cover the edge of the pie shell in tin foil.
Bake at 425 degrees for 10 minutes. Remove the foil and bake at 350 degrees for 30 minutes, or until done (a soft brownie-like texture).
A Few Tips on Fudge Pie
1. To keep the edges of your pie from cooking quicker than the filling, it does help to use a pie shield. For the photo, I used my silicone pie shield. But I prefer to use an aluminum pie shield, as it is easier to handle. (The only reason I did not use it this time is because I loaned mine out. Sigh…)
2. Fudge Pie is delicious all by itself. But to add a bit of pizazz, consider serving it with a dollop of whipped cream and a sprinkle of peppermint pieces. Simply place peppermint sticks or candies in a zip top bag and seal. Using a hammer, break the candies into small pieces. Sprinkle a few bits on top of each piece of pie.
3. Fudge Pie can be served cold, but it is best when slightly warm. To reheat your pie, simply place in a 350-degree oven for approximately 10 to 15 minutes, or just until warm throughout.
4. Fudge Pie can also be frozen. This is a great solution when you want to bake ahead for the holidays. On the day you want to serve the pie, remove it from the freezer in the morning and allow to thaw completely. Right before serving, follow Tip #3 for reheating.
5. Do you prefer dark chocolate? All you have to do is substitute dark chocolate cocoa powder!
For More Delicious Recipes for the Holidays
