KAW--Glenda's fudge pie
mama goose_gw zn6OH
7 years ago
last modified: 7 years ago
Glenda, from the KT, posted her fudge pie recipe last week, and I decided to try it for Easter. Recipe to follow.
I used butter in the pie crust, and cut it in with a dough scraper. Green thing in cup is an ice pack.
I decided to add my own twist--crushed almond toffee on the top:
A few minutes before the pies were done, I sprinkled on the toffee bits to give them time to melt, then hit them with the broiler for a few seconds:
****Fudge pie****
1 stick butter
1 cup sugar
1/4 cup flour
1/4 cup cocoa
2 eggs
1 tsp vanilla
melt butter, stir in remaining ingredients. Pour into unbaked regular pie crust.
bake 325º for 35-40 minutes
Let it cool completely before cutting.
*****mine bakes in 30-35 minutes
You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look.
Because they're so pretty, here's a shot of my Easter eggs:
Featured Answer
Sort by:Oldest
Comments (8)
mama goose_gw zn6OH
7 years agoRelated Discussions
someone's fudge pie
Comments (6)This is the fudge pie that everyone loves to make at the Kitchen Table Fudge Pie 1 stick butter melted 1 cup sugar 1/4 cup flour 1/4 cup cocoa 2 eggs beaten 1 tsp vanilla. Mix sugar, flour, cocoa, eggs, vanilla until blended, stir in melted butter, Pour into regular thawed pie crust. Bake at 325 for 35-45 minutes. Mine bakes in 35 minutes. You will think its not done, but it is. It looks like the middle has fallen, That's the way it is supposed to look....See Morelooking for: shoo fly pie fudge
Comments (1)I remember someone asking for this a couple of years ago. I found a fudge recipe with similar ingredients as shoo fly pie but don't remember if the person ever replied back. Did this one have chocolate or cocoa in it?...See MoreWho is having fudge pie this Thanksgiving?
Comments (15)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...See MoreMy fudge pie was stolen!
Comments (10)"when will women that know how to bake, learn to make 2 of them?" Ah, sounds like a wise man indeed. But the answer is probably the cliche If you don't KNOW, then I'm not gonna TELL you!!! What if the freezer breaks down? You've had appliance trouble before. And really... if you're going to leave it for two weeks it's not going to be very good. I'd suggest he dispose of it now. Consider it a test batch and you'll know it works to make later. Unless it's another situation where the Canadian/metric Christmas is celebrated at a different time of year, not unlike Thanksgiving! :D Beware of the Christmas Mice that invade kitchens and pantries this time of year. They work their way indoors this time of year....See Moremama goose_gw zn6OH
7 years agomama goose_gw zn6OH
7 years ago
Terri_PacNW