CHOCOLATE FUDGE PIE
1/2 cup flour
1/8 teaspoon salt
1/2 cup butter, melted
1 cup sugar
2 eggs
1 ounce bitter (unsweetened) chocolate, melted, cooled
1 teaspoon vanilla
ice cream or sherbet (for serving)
Set oven rack in the middle position and preheat oven to 325 degrees F. Line a 9-inch ovenproof glass pie plate with oiled waxed paper or parchment. Spray again to coat the paper.
Sift together flour and salt together; set aside.
Cream butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Add eggs, one at a time, and beat until thoroughly mixed. Add dry ingredients, chocolate and vanilla. Combine. Pour batter into the prepared pie plate.
Bake 30 minutes or until tester comes out clean. Pie will have cracks and may collapse slightly.
Serve with ice cream or sherbet. Store leftovers in the refrigerator.
Makes 1 (9-inch) pie, 8 slices
Source: Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen by Marilynn Brass and Sheila Brass
1/2 cup flour
1/8 teaspoon salt
1/2 cup butter, melted
1 cup sugar
2 eggs
1 ounce bitter (unsweetened) chocolate, melted, cooled
1 teaspoon vanilla
ice cream or sherbet (for serving)
Set oven rack in the middle position and preheat oven to 325 degrees F. Line a 9-inch ovenproof glass pie plate with oiled waxed paper or parchment. Spray again to coat the paper.
Sift together flour and salt together; set aside.
Cream butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Add eggs, one at a time, and beat until thoroughly mixed. Add dry ingredients, chocolate and vanilla. Combine. Pour batter into the prepared pie plate.
Bake 30 minutes or until tester comes out clean. Pie will have cracks and may collapse slightly.
Serve with ice cream or sherbet. Store leftovers in the refrigerator.
Makes 1 (9-inch) pie, 8 slices
Source: Heirloom Baking with the Brass Sisters: More than 100 Years of Recipes Discovered from Family Cookbooks, Original Journals, Scraps of Paper, and Grandmothers Kitchen by Marilynn Brass and Sheila Brass
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