Community Pick
Fudgy Fudge Pie
photo by eabeler
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 cup butter
- 1⁄2 cup flour
- 1⁄2 cup cocoa powder
- 2 cups sugar
- 4 eggs
directions
- Melt butter; add flour, cocoa and sugar.
- Beat eggs with fork and mix with cocoa mixture.
- Pour into greased 10-inch pie plate.
- Bake about 30 minutes at 375 degrees or until crust begins to form on top.
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Reviews
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I have made this endless of time and forgot to rate it... I don't tell everyone I make this for that it's easy as well pie to do.. I have made it to end a lobster steak dinner for guests. For birthdays and anniversaries and even holidays... everyone raves over it... Thanks for posting! <br/><br/>** I have made this as written, added different nuts almonds and macademias, I had added a marshmallow type topping and toasted it, aka smores pie my daughter's favorite My favoriite version is topped with strawberries and hot fudge sauce.. and just plain is incredible too! ~~<br/><br/><br/>After I sent in my review I noticed some people have trouble with this pie setting... I didn't.. I usually have it in the oven right before dinner is served and it has time to set by the time our tribe gets ready for dessert. <br/><br/>Also an electrical mixer is a must I let mine beat in my kitchen aid mixer on speed two for ten or so minutes never anything lower that five though. I found the more let it beat the better. This pie can also be made into thin layers,,, watch it carefully though... and make it like a truffle recipe. <br/><br/>If you have an imagination you can do ANYTHING with this recipe.. again thank you so very much newspapergirl.. which I could give it more than five stars it deserves...
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This needs to be kept in the fridge for 2 hours before cutting. I tried cutting it after 30 minutes and it was too liquid. It needs time to firm up in the fridge. Also, i found this isn't good to eat fresh out of the oven...it should be from the fridge. It was a little bit on the sweet side, but still disappeared pretty quickly :)
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First of all, ridiculously simple to mix this batter up. I baked mine in the only 10-inch pie pan I own, which is a Pyrex glass dish. So I lowered the oven temp by 25 degrees to 350 and watched carefully from 25 minutes on. It never really formed what I considered a "crust" on the top. It came out very much looking like a baked layer cake, slightly rounded on the top, although that went down somewhat when it cooled. Yummy and definitely chocolaty. Similar to a brownie. Great with vanilla ice cream. Not super duper fudgy, but pretty fudgy. I had no trouble at all with mine being too soft in the middle or needing to chill it or anything like that. It did bet a bit too crispy near the glass edges of the pan. Overall yummy and I will probably make again some time when I need a quick and easy chocolate dessert. We were able to get away with cutting our pieces smaller than 1/8. UPDATE: Just wanted to add that this dessert seems to improve on sitting. I wrapped leftovers with plastic wrap and had another piece two days later. It seemed to have a better, moister and more solid texture.
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RECIPE SUBMITTED BY
newspapergal
United States