Recipe by Kimberly
"This is a wonderful pie that my grandmother Nancy Harding Clark use to make for me. It has been a family favorite for years and I share it in her loving memory. Save egg whites for use with meringue recipe."
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unsweetened cocoa powder
butter flavored extract
1 (9 inch)
pie shell, baked
I'd give it five stars for taste, but the directions are alarmingly vague. The only way I know of to get a meringue on top of a pie is to bake it on, but the recipe says nothing about this, and when I did the fudge part liquified underneath the meringue. I put it in the refrigerator hoping it would solidify, and the meringue detatched from the crust and began floating. After a day in the fridge, the filling is still pretty runny. The whole mess tastes great, but the presentation leaves something to be desired.
Filling was good, but not enough. Next time I will double the recipe for 1 pie.
Excellent recipe...I substituted 3 tbsp corn starch for the 6 tbsp flour. That was the only change I made...it came out perfect! Thank you Kimberly for sharing this recipe with us!
It was delicious, but it never got firm. I froze it and made the mistake of removing it a half hour before dessert and it was soft pudding by the time it was served. I made two pies, one with flour and the other with starch and had the same problem with both. The second one, I kept in the freezer until it was served, and it's wonderful. I need to add more flour or starch, or just continue to freeze it. It was a hit on Thanksgiving, despite the problem. I had used an oreo cookie crust, and we put servings in cups with whipped cream - it was no longer a pie, but it tasted great!
I did make a few changes 1. I used almost 4 TBS. Cornstarch instead of the flour 2. I omited the butter flavoring and used one and a half TBS. of real butter which also omitted the margarine. I added the butter and vanilla while it was cooking and I stired it consistantly until thickend.... Simply wonderful!!!! Thanks for sharing :D
This pie is quite tasty. I give it 4 stars as the recipe doesn't have a lot of directions. I too, prefer to use cornstarch. It's quicker. When using cornstarch you need only bring to a boil & boil gently for 1 full minute. Longer than that, filling will go back to thin. When using flour, after coming to a boil, it really needs a gentle boil for at least 4 min. to make sure there isn't a uncooked taste. Something I do, makes for a smooth filling. I put all ingredients in a blender & blend till smooth, than cook. This way there is absolutely no pieces of cooked egg. I omit the egg tempering stage by putting ingredients in the blender. (which isn't listed)
The filling is as a chocolate pie be. Rich, thick, deeply chocolate. It MUST be strained before you put it in the shell because it gets lumpy very easily. THen, when you apply the meringue and DONT BAKE IT, it becomes a sloppy, drippy, sticky, nasty mess. Who doesn't bake a pie after you add the meringue? I had doubts about this recipe buy my rule is you make every recipe exactly at least once and THEN you can start making changes. THe recipe says, TOP WITH THE MERINGUE OF YOUR CHOICE. Nothing about baking the pie after that. It was a disaster for the 12 people I had for dinner. The only reason I gave it any starts is because the flavor of the filling is decadent but this recipe needs LOTS of work.
This was easy and very good. My family enjoyed it, will make it again. Thanks Nancy
* Percent Daily Values are based on a 2,000 calorie diet.
Nancy's Chocolate Fudge Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 306
** Calories from Fat: 110
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