Sul Sul, Gerbits. I have been enjoying making different types of pies. Today we are going to be making an old fashioned Fudge Pie.
As much as I love making pies there is always that sense of fear I have when it is baking. The tiny voice in my head is loudly whispering at me “it’s not going to come outright. Something is going to happen while it is baking and you won’t be able to eat it.”
Like always, the recipe and the measurements will be down in the description.
I always like preheating my oven when I first get into the kitchen. That way I don’t have to wait for the oven to get to temp. So preheat your oven to 350 degrees.
You can start on your pie shell. Again if you prefer store-bought, feel free to skip this step.
There are a bunch of recipes out there for the pie crust. But the only one I use is the same one my mom told me, Which is the Betty Crocker Pastry dough recipe.
Mix your flour and salt in a medium-sized bowl. Cut in the shortening with either a pastry blender or a fork. You want to do this until the mixture is the size of small peas.
Next, you are going to add the ice water 1 tablespoon at a time. The recipe says to toss it with a fork, but I always just use my hands. You have a better feeling of the pastry dough.
Shape the dough into a ball. Place plastic wrap over it and put it in the freezer. Once you need the pie crust, take it out and shape it in the 9 or 10 inches Pie pan.
The recipe says that you can add your favorite nuts if you want them. But I just tend to opt out of nuts, because of the price. Our family has no allergies, but nuts of any kind are kind of expensive.
You should melt the butter on the stovetop. This takes very little time. You can also just melt the butter in the microwave.
In a medium-sized bowl, you are going to add your dry ingredients. Which includes sugar, flour, and cocoa.
Next, you will mix the butter and eggs. And then add your vanilla.
Mix all of your ingredients well.
Now you are going to pour the mixture into your pie crust. And bake it for 25 minutes or when poked with a toothpick it comes out clean.
This was such a simple recipe. Also, someone might say “um…*pushes glasses down* *in a snotty voice* *hands on hips* Cordelia pies are not breakfast!” Well in your house maybe, but in my house, I always make two batches of pies, and we have the second one for breakfast. There is no difference in nutritional value between a pie and a doughnut.
I hope you liked this recipe. Make sure to like and subscribe for more recipes like this one in the future. Vadish, Dag Dag!
Show the original author some 💖💖💖 Loving Living Green
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
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