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The Kitchen Table

Who is having fudge pie this Thanksgiving?

13 years ago

Remember years back so many had this on KT tables:

Fudge pie

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Comments (15)

maxmom96
13 years ago
Looks delicious. How many fudges do you think the pilgrims had to kill to make one for their Thanksgiving dinner?
kayjones
13 years ago
I couldn't begin to eat anything as rich as this pie must be! The older I get, the fewer rich foods I can tolerate.
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Glenda, I love that pie. But, like you, just for one it is a bit much. I may make it to take to work with me tomorrow. Meanwhile, here is how I have it saved on my computer: Posted by glenda_al Been making this for years and years, 8 inch pie. So easy 1 stick butter 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs beaten 1 tsp vanilla Melt butter, stir in rest of ingredients Bake in pie shell, 325 35-45 minutes. Mine bakes in 40 minutes. Serve with a dollop of cool whip
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I was thinking about this pie just the other day! I have not made it, yet. Might just have to do that tomorrow. We love chocolate pie made with chocolate pudding. I have not tried the Bisquick pudding. I will keep that recipe to try, also. Thank you, Glenda! For those of you who don't want to, or can't roll pie dough, you might like to try this recipe. Some people call this the Bride's Pie Crust. 1/2 c. vegetable oil 1/2 t. salt 1/4 c. milk 1 1/2 c. flour Mix all ingredients together in your 9" pie plate until it forms a soft ball. Spread out with your fingers. Fill and bake. If you need a topping, use the mixture you would use on apple crisp. If you need a pre-baked crust, prick the crust with a fork, and bake. Fill when cooled.
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linda_in_iowa
13 years ago
After seeing "The Help", I don't think I could eat a fudge pie. It also would be way too rich for me. Today I had a piece of pumpkin pie and a 1/2 piece of strawberry-rhubarb.
glenda_al
Original Author
13 years ago
I was just bringing up a fond memory of the Thanksgiving when so many KT'er served it for the occasion :o)

We all eat rich food from time to time.

Fond memory that's all!
pammyfay
13 years ago
No fudge pie, but Glenda, I have the pumpkin cream pie that you linked us to in the fridge -- still waiting for me to cut into it! (I ate dinner after 6 tonite). Instead of doing the "mini" servings, I just used a regular graham-cracker pie crust. I have a feeling it'll be a midnite snack!
pammyfay
13 years ago
Well, Glenda, I couldn't wait until midnite. The pumpkin cream pie is delicious! Thanks for linking us to the recipe.
glenda_al
Original Author
13 years ago
My grandson surprised me with a late Thanksgiving visit, and he ate TWO of the pumpkin individual pie custards, and two gingersnap ice cream sandwiches PLUS remainder of my low boil.

That's a teenager with a non ending appetite :o)
User
13 years ago
I did, Glenda. I made two and there was 2 slices left, my brother in law wrapped and took them home. I think it was a hit! My brother in law request this pie every year. I don't know why my sister will not bake it for him. LOL. I also made your onion casserole that you posted a couple years back when I mostly lurked. :) I also made a cabbage casserole that I believe came from you, but I am not sure as it was hand printed. Must have been when I had printer problems. I keep your recipes and other KTer's recipe in a big notebook and keep them by themselves.
SunnyDJ
13 years ago
I'm with Linda...After reading "The Help", no chocolate pie for me......
User
13 years ago
Evidently my relatives failed to see the movie "The Help" because they gobbled up my fudge pie faster than a turkey on a bug. Either that or they saw "The Help" and they, oh never mind! (snort)
phyllis__mn
13 years ago
OK, now I'm looking for the pumpkin cream pie recipe, and can't find it through the search. Anyone have it handy?
glenda_al
Original Author
13 years ago
Phyllis, here it is.
I cooked mine in individual ramekins and filled each one with 3/4 cup of the custard and it only made 6.
Next time I won't cook as long I did cook mine the full length and shoulda taken out when I put the knife in the first time. Should have taken out at 45 minutes instead of 50.

Pumpkin pie without the crust and my grandson ate the last two this afternoon topped with vanilla ice cream.

Individual Pumpkin custard
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) 100% Pure Pumpkin
1 can (12 fluid ounces) Evaporated Milk
Directions
PREHEAT oven to 300 F.

MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.

POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.

BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

***Served mine at room temperature
lisa_fla
13 years ago
Wow-the pumpkin could be frozen in individual containers and taken out as needed! I watched and read the Help and I would eat the pie!! Looks good! Maybe would heat it and put a dollop of ice cream on top!
glenda_al
Original Author
13 years ago
I did freeze the two remaining ones, and thawed them out when I found my grandson was coming today to watch football game.
phyllis__mn
13 years ago
Thanks, Glenda....the use of ramekins sounds great.

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