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.