Ever since I was a child, I’ve had a sweet tooth, and fudge pie has always been my ultimate indulgence. This decadent dessert, with its rich, chocolatey goodness and soft, gooey center, is a favorite in my home and has been a hit at countless gatherings. Originally a popular dish in southern cuisine, fudge pie has transcended its regional roots and is loved by dessert enthusiasts everywhere. The best part about this recipe is its simplicity. With just a handful of ingredients – eggs, sugar, butter, flour, cocoa, and a pinch of salt – you can create a dessert that’s sure to impress. I’ve also found that it pairs beautifully with vanilla ice cream or whipped cream, adding an extra layer of indulgence. Making fudge pie is not just about the end result for me; it’s about the process – the joy of mixing, baking, and most importantly, sharing. So, why do I love this recipe so much? It’s simple, delicious, and brings joy to any occasion. Plus, the smell of a fudge pie baking is seriously heavenly!
Ingredients
- 2 eggs, well beaten
- 1 c. sugar
- 1 stick butter
- 1/2 c. flour (self-rising)
- 2 Tbsp. cocoa
- pinch of salt
Baking Instructions
- Mix all ingredients together and pour into greased and floured pie pan.
- Bake at 350° for 30 minutes.
Calorie: 350
Total cooking time: 30 minutes
Difficulty level: Easy
The Great Fudge Pie Fiasco
Hello, my fellow food fanatics! Let me regale you with the tale of my latest culinary escapade—a tale of eggs, sugar, butter, flour, cocoa, and a pinch of salt. More specifically, the deceptively simple Fudge Pie.
The Assembly of Heroes (a.k.a. Ingredients)
In the grand tradition of any good baking story, it all started with a recipe. Two eggs, well beaten—because, just like us, eggs need a good workout to be at their best. Next was the sugar, a whole cup of it. If you think that’s a lot, remember, life is short. Eat dessert first.
Then, the butter. One entire stick. I know what you’re thinking: “Isn’t that a bit too much?” Well, my friends, as Julia Child once said, “With enough butter, anything is good.”
Let’s not forget the star of the show – the self-rising flour. Half a cup of it. Because, just like us on a Monday morning, it needs a little help to rise to the occasion.
The plot thickens with two tablespoons of cocoa. Why, you ask? Because chocolate makes everything better. Don’t fight me on this; it’s science.
And finally, a pinch of salt. Because even in the sweetest of tales, a little bit of sass is necessary.
The Stir of Destiny
With all our characters—ahem, ingredients—assembled, it was time to mix them. Pour them into a greased and floured pie pan they said. It would be easy they said.
Well, let’s just say that my kitchen looked like a flour bomb had exploded. I was covered head to toe in a white cloud of self-rising flour. But hey, who needs a spa day when you can just bake a pie, am I right?
The Oven Trials
The next step: Bake at 350° for 30 minutes. Sounds simple, right? Well, my oven clearly had other plans and decided to play ‘guess the temperature’ with me.
After a few bouts of oven peekaboo and some choice words under my breath, the pie started to look less like a volcanic eruption and more like a… well… pie.
Sweet Victory
Finally, the timer buzzed its sweet melody of salvation. I pulled out the pie, its top a beautiful, crackled landscape of chocolatey goodness. It was a sight to behold, really.
I’ll tell you, there’s no better feeling than cutting into a warm fudge pie, the insides oozing with gooey delight. That, my friends, is the taste of sweet victory.
So, there you have it. The tale of the Fudge Pie. A story of triumph, of resilience, of a kitchen that will never be the same, and most importantly, of the power of butter. If you’re feeling brave, give it a go. Just remember, the flour fights back.
