You Asked For It: Recipe for Fudge Pie
Special to the Times This Fudge Pie is wonderfully gooey.
I am in search of a fudge pie recipe. The one I remember from my childhood school was fudgy and gooey. Thank you.
Nada Grey, Lewisburg, Pa.
This fudge pie, sent to me by Eleanor Pielak of Palm Harbor, is a rich treat and certainly fits Nada's fudgy and gooey requirement. Magic truly happens when this pie is baked. The nuts come to the top, leaving a decadent fudge middle. You may think the center is not completely baked, but it is, and the nice thing about this pie is that the center stays gooey for a couple of days. I did not refrigerate this pie; I stored it covered on the counter for two days. By Day 3 the crust became soggy. There is no need to use an electric or stand mixer with this recipe; combining by hand keeps the batter from being overworked.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted.
© 2016 Tampa Bay Times
⅔ cup evaporated milk
6 ounces semisweet chocolate chips
2 tablespoons butter
1 cup sugar
2 tablespoons flour
2 large eggs
2 teaspoons vanilla
¾ teaspoon salt
1 cup chopped pecans
1 (9-inch) frozen deep-dish pie crust
Preheat oven to 375 degrees. Microwave the evaporated milk, chocolate chips and butter in a large microwave-safe bowl on high for 1 to 1.5 minutes or until melted and smooth, whisking at 30 second intervals.
Whisk sugar and flour into chocolate mixture. Add eggs, one at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
Bake at 375 degrees for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream, if desired.
Makes 6 to 8 servings.
Source: Eleanor Pielak of Palm Harbor