Old-fashioned Fudge Pie - Easy and Amazing!
Try this Old-fashioned Fudge Pie - Easy and Amazing recipe, or contribute your own.
Try this Old-fashioned Fudge Pie - Easy and Amazing recipe, or contribute your own.
- Carbohydrate 34.5193237500108 g
- Cholesterol 204.420000038713 mg
- Fat 21.0044025146046 g
- Fiber 0 g
- Protein 4.89902250015305 g
- Saturated Fat 12.1035877592493 g
- Serving Size 1 1 Serving (94g)
- Sodium 54.9138750019807 mg
- Sugar 34.5193237500108 g
- Trans Fat 1.83482250102238 g
- Calories 341 calories
Step-by-step
- Preheat oven to 350.
- Melt butter in large, microwave safe bowl.
- Add sugar to melted butter and use a hand mixer or whisk to combine until sugar is dissolved.
- Add additional ingredients and beat or 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.
A list of pantry staples hides the distinct chemical interaction required to build a dense, glossy chocolate filling without relying on melted baking chocolate. Combining granulated sugar directly into warm melted butter initiates the dissolution of the sugar crystals before the eggs enter the bowl, which prevents a grainy crumb and promotes the characteristic shiny crust that cracks lightly upon cooling. When introducing flour and cocoa, gentle folding or low-speed mixing prevents excess gluten development that would otherwise transform a fudgy dessert into a heavy, cake-like wedge. Whipping the three large eggs too aggressively incorporates air that causes the center to puff excessively and later deflate into an uneven crater, so blend just until uniform.
Baking requires vigilance because the margin between a molten center and an overbaked, rubbery custard spans mere minutes in a 350-degree oven. Pull the pie when the edges are stable and an inserted toothpick yields moist, wet crumbs rather than coming out completely clean. Allowing the pastry to cool completely on a wire rack permits the internal starches and fats to set fully, ensuring clean slices when portioned.
Adjusting yields for smaller or larger baking vessels demands caution because changing the depth of the filling alters the heat penetration rate. Halving the batter into a smaller pan requires reducing the baking time by roughly ten to twelve minutes, while multiplying quantities for a deep-dish format extends the time significantly and necessitates tenting the crust with foil to prevent burning before the center solidifies.
