Thursday, July 12, 2012

Deep South Eats: Hot Fudge Pie

 We absolutely love chocolate around these parts. It must be a part of our know Genetic Mutation: icannotgetenoughachocolate. My husband's usual grocery store requests are as following: Oreos, Neapolitan ice cream, and peanut butter M&Ms. What I would kill to have his metabolism! When it comes to chocolate pies, we tend to stick with the tried and true Chocolate Chess Pie. It was time to widen the horizon of our chocolate loving habit, and I just happened to come across a recipe for Hot Fudge Pie. 
I cannot put a finger on what made this pie a pie. The overall taste was like a brownie but there was just something going on that made it a pie. Served with a scoop of ice cream, and we had the perfect after dinner treat following a long hot day on the beach. I can only hope that your plates are licked clean as quickly as my family devoured this delicious Hot Fudge Pie.

  • 1 stick unsalted butter (plus a little extra for greasing)
  • 1 1/2 squares unsweetened baking chocolate, chopped
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 2 Tablespoons milk (since it is such a small amount, substitute creamer for a richer flavor)
  • Preheat oven to 350 degrees F.
  • Butter a glass or ceramic pie plate. 8-inch preferred.
  • Melt butter and chocolate in the microwave at 50% power for 30 second intervals until melted. Stir between each interval. Set aside to cool.
  • Mix together sugar and beaten eggs until fully incorporated.
  • Mix in the butter and chocolate mixture until well combined.
  • Add vanilla and milk and stir well.
  • Fold in flour, mixing until you no longer see white streaks, taking care not to over beat.
  • Bake for 25 minutes in preheated oven.
  • Serve with ice cream or whipped cream.
Original recipe from IslandEAT.

Ever have cooking questions or want to request a recipe, comment or email me at You can also visit Deep South Sweets on Facebook or follow me on Pinterest!  

blog signature - 4/2011

No comments:

Post a Comment