Wednesday, August 24, 2011

Yum... Fudge Pie

I thought this was great with the one exception being that the outside edges of the graham cracker crust got very hard. The recipe came from a October/November 2008 issue of Taste of the South magazine. It was easy to make and didn't used a lot of ingredients. It called for a tablespoon of whiskey which I omitted and it was fine without it and is to be served chilled but it's good room temperature as well. Next time I will try it with a regular pie crust.

Miss Mary's Fudge Pie

1/4 c. butter
1 1/2 c. sugar
3 tbs unsweetened cocoa powder
2 large eggs, beaten
1/2 c. evaporated milk
1 tbs Jack Daniel's Tennessee whiskey  (opt.)
1 9-in graham cracker crust (try a regular pie crust)
Garnish: sweetened, whiskey spiked whipped cream and additional cocoa powder

Preheat oven to 350 degrees.

In a saucepan, melt butter over medium heat. Remove from heat. Add sugar and cocoa powder, stirring to combine. Add eggs, evaporated milk and whiskey. Pour into prepared piecrust.

Bake for 40 minutes or until set. Let cool completely.

Chill and serve. Garnish slices with whipped cream and cocoa powder, if desired.

I will be walking to end alzhiemer's on September 17. If anyone has a little spare money they would like to donate to this cause I would appreciate it.

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