fudge piePosted: September 13, 2015
When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!
Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:
foodie tips ~
❤ In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.
1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
4 | cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
1 | unbaked pie shell
to serve | fresh whipped cream
ii. what to do
0. Preheat oven to 350°F.
1. Melt butter and chocolate in a double boiler.
2. To the eggs add the corn syrup, salt, vanilla and sugar.
3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.
4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.
To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook