love that pie.. haven't made it in ages... thanks for the reminder! :)

I have found that if I microwave the filling once it's all made, for one minute, it won't have that top on it. Of course, since it's a different texture and it adds to it, you may want it. I like it both ways :)

Do you still get the fudgie texture? That's what I so like.

Yes! One thing is sure, you can't go wrong with this decadence.

Only "fudge" pie I remember was in the book "The Help"!

Thanks, I will bring it to my DD's for easter brunch. My husband will like it with whipped cream.

What size pan is a 'regular' pie crust?

Rusty

This is the one I make, it is dairy free because my grandson is allergic to milk.

Fabulous Fudge Pie

1 single layer pie crust, either homemade (me) or store bought

1/2 cup Fleishmann's salt free margarine

3/4 cup packed brown sugar

3 eggs

12 oz semisweet chocolate chips (I use Enjoy Life)(they come in a 10oz package),melted

1 teaspoon vanilla

1/2 cup all purpose flour (King Arthur)

1. Heat oven to 375*. Partially bake crust 5 to 7 minutes.

2. In large bowl, beat butter and brown sugar on medium speed until light and fluffy. Beat in eggs, one at a time. Add melted chocolate and vanilla, mix well, stir in flour.

3. Pour mixture into the crust. Bake 25 to 30 minutes or until set. ( It will be puffy) Cool on wire rack 1 1/2 hours. Serve with coconut whipped cream.

Coconut whipped cream

Chill 1 can of full fat coconut milk overnight. Pour off coconut water and save for another use. Take the coconut solids and whip until fluffy, add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla flavoring (the real thing not artifical}. Beat slightly until fluffy.

Store pie in frig. Heat slightly in microwave to serve.

Rusty, regular meaning NOT deep dish! Standard size pie crust.

Thank you, Glenda. I have a number of different diameter "not deep dish" pie plates, ranging in size from 4" to 16". They were all used quite regularly, depending on the kind of pie I was making, and who it was for. I think that 9" is considered pretty standard, but I asked that question because I want to be sure. It does make a difference in the depth of the filling, therefore it would also make a difference in baking time. I've rarely seen a published pie recipe that didn't specify the diameter size of the crust to be used, even the recipes in community cookbooks almost always have it!

Rusty

I use an 8" pie plate.

I've not had it but it looks delish and so easy...definitely have to save that one for future parties. Vanilla ice cream or whipped cream would finish it off nicely. I'd also think about adding some espresso powder to give it a little dark chocolate/mocha flavor.

It's been a few years since I made it, but do remember the taste immediately when I saw the title of this thread.

Rusty, here you go.

• 1 (9-inch) unbaked pie crust

• You can make a crustless pie. I had a piece someone made and gave me. But I enjoy the crust :o)

• Spread batter evenly in a buttered 9-inch pie plate. Bake at 325 degrees F for 35 to 40 minutes (pie will puff, then fall slightly).

Looks wonderful. Is there a certain brand of cocoa that you recommend?

I've used Nestle Toll House Cocoa. Sure any baking cocoa will work. It's just what I have now.

Thanks again, Glenda. So apparently it works just fine in either an 8" or a 9" pan. That's good to know.

Rusty

Glenda-I made your chocolate pudding with the Bisquick last week. I haven't made it in ages. So good!

I think I used to make this- recipe looks similar but mine ( well it was from Joy of Cooking) did not use a pie crust. It was so decadent that I had to stop making it because I could not stop eating it. (and for moi particularly awesome to add some raisins).

Glenda, I do 'remember' making your fudge pie. These days, I can no longer roll out pie crust, so my daughter now makes it and has passed the recipe on to a few friends. So every couple months, a piece of the delicious pie manages to pass through my lips.

Here's the chocolate pudding, Lisa mentioned. I made this when my son was young and still do, and he's over 50 now.

Grandma’s Old Fashioned Chocolate Pudding
The quick easy way!
1/2 cup
of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of
water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large
saucepan. Gradually stir in water and milk. Cook stirring
constantly with
wire whisk, over medium high heat, until the mixture thickens and boils. Boil
and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding
will get a light skin on it if you
don’t.

Serves 6 ***I don't cover as I like the skin :o)

Thank you for sharing your delicious sounding recipes! I'm looking forward to baking "nondairy" Fudge pie(s) for our Easter family gathering!

Following is a link to "Make Ahead Pie Crust" that is basically the dry ingredients & shorting. Mix it and store it in the freezer. When ready to use measure out amount needed, add correct ratio of water, and roll out etc.

Sometimes I skip adding the water and just make crumble type crusts. Sometimes adding sugar to the crumbles.

.... Enjoy

http://blog.kingarthurflour.com/2016/11/06/make-ahead-pie-crust/?utm_source=facebook&utm_medium=social&utm_campaign=content

I can't wait to make the chocolate pudding in a non dairy version!

I haven't made one in a long time, but used to make them from time to time. So yummy, and especially with a big scoop of vanilla bean ice cream on top.

Glenda, can that pudding be used in a baked pie crust to make chocolate pie? I hope the question doesn't sound dumb. I don't bake much.

hmmm, worth a try. I can't really answer, but I did a search and there's recipes for chocolate pudding pie.

Thanks Glenda.

Chocolate pudding is used in pies like chocolate meringue. Not similar to fudge pie at all.

Have made my two. Would've been one, but the boy is far to sick to get out tomorrow. I've spent the day cleaning everything in really hot water, Lysol, etc. He got into bed and I cooked in my very clean kitchen. So the boy gets a whole one to himself. Small consolation for missing the service (we'll watch online), and my family's lunch.

Fudge pie and chocolate pudding are entirely difference, and both enjoyable :o)

Amen to that!

Glenda – At the spur of the moment, I decided to make your
pie yesterday morning. OMG….it was really good……..much better than I expected. I
didn’t have shortening, so I made the crust with coconut oil. Your fudge pie and
coconut oil pastry are both keepers. Thank you for sharing.

Glenda, I made your fudge pie for Easter dinner. It was delicious! I made the deep dish version, and added almond toffee bits to the top. KAW thread in the Kitchens forum: Glenda's fudge pie

Thank you so much!!

Your version looks delicious! I loved the Easter eggs you shared at the other forum.

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.

So glad to find this ---- it seemed to be what I've been searching for a long long time. Found it today and made it tonight, without the crust. Easy peasy and oh so good. Served it with strawberry whipped cream (made in my Vitamix - I'm a lazy dessert maker!)

Thank You!