I admit I’m a chocoholic. If it’s chocolate, I’ll probably eat it. And sometimes it turns out that the simplest of things can be the absolute best—which is the case with this old-fashioned fudge pie. It’s one of those things that Southern cooks probably whipped up because they didn’t have much to work with, along the same lines as chocolate cobbler, and this pie is proof that less is often best.
Fudge pie reminds me of my husband’s late sister, Carole—and thinking of Carole always makes me smile. She wasn’t much of a cook, so she would pick up a fudge pie from her local bakery as her contribution to the family’s Thanksgiving or Christmas dinner. When Carole first got married, her husband, Dale, didn’t know what he was in for. He thought he was marrying a domestic goddess. Instead, he would come home from work to hear her say that the roast she was cooking for supper hadn’t finished thawing and they would just have to go out. Little did he know she had taken the roast out of the freezer about twenty minutes before he was due home, sprinkled a little flour on her face for good measure, and pretended to be preparing dinner.
I think one of the things that epitomizes the importance of food to me is that we have memories which are so intertwined with the foods we love—or hate, as the case may be (just ask my mother about making me eat peas…). Even though Carole never actually made this pie, I still think of her when I make it. And so, while she’s been gone ten years now, her memory lives on through something as simple as a chocolate pie.
Now, let’s bake a pie! All you need is a 9-inch pie crust, sugar, cocoa, butter, flour and vanilla. With that combination, how can you go wrong? It comes together in about ten minutes, bakes for about thirty and then all that luscious, gooey, chocolatey goodness is ready to eat. My friend Frank said on Saturday, “That’s about the best chocolate pie I’ve ever eaten!” And I would have to agree.
Start by melting 3/4 cup of unsalted butter in a large bowl in the microwave. Let that cool for just a few minutes, then stir in 1 1/2 cups granulated sugar. Whisk to dissolve sugar.
Add 1/3 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cocoa, 1 1/2 teaspoons vanilla extract and 3 eggs. Whisk all together until batter is smooth.
Pour the batter into a 9-inch pie crust and bake at 350° for about 35 minutes or until center is set. Then take it out of the oven and hide it somewhere. Oh, wait, that’s just me…
When the pie is done, the top will have a slight crust and a few cracks here and there. It won’t look like anything special and isn’t even pretty.
But once you cut into the pie, you’ll see where the deliciousness is hiding. Underneath that slightly crunchy top is a fudgy, gooey, chocolatey concoction that melts in your mouth and fills all your chocolate longings.
Oh my! Doesn’t that look scrumptious?
- ¾ cup unsalted butter, melted
- 1½ cups granuated sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup cocoa
- 1½ teaspoons vanilla extract
- 3 large eggs
- 1 unbaked 9-inch pie shell
- Preheat oven to 350.
- Melt butter in large, microwave safe bowl. Add sugar to melted butter and whisk to combine until sugar is dissolved. Add additional ingredients and whisk until well blended.
- Pour into pie crust and bake about 25-35 minutes, or until center is set and toothpick has gooey wet crumbs. Make sure you don't overtake.