Miss Miltons Lovely Fudge Pie Recipes

MISS MILTON'S LOVELY FUDGE PIE

Miss Milton's Lovely Fudge Pie image

Provided by Stephen Bruce

Categories Chocolate Egg Dessert Bake Kid-Friendly Raspberry Sour Cream Kidney Friendly Small Plates

Yield One alluring 8-inch pie for 6 or more

Number Of Ingredients 17

Ingredients

For the pie:
Unsalted butter, for the pan
1/4 cup all-purpose flour
3 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold
4 ounces (4 squares) bittersweet chocolate, chopped
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup sour cream
Confectioners' sugar, to garnish
For the coulis:
1 pound fresh or frozen raspberries (if frozen, thaw completely)
1 tablespoon cornstarch
2 tablespoons sugar

Steps:

To make the pie:
Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.
Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.
While the pie bakes, make the coulis:
Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.
After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.

GRANDMA'S FUDGE PIE

Grandma's Fudge Pie image

Grandma Rosemary Ochs' fudge pie.

Provided by Krisyaden

Categories Chocolate Pie

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup unsalted butter
3 (1 ounce) squares unsweetened chocolate
1 ½ cups white sugar
4 large eggs
3 tablespoons light corn syrup (such as Karo®)
1 teaspoon vanilla extract
1 (9 inch) ready-to-use refrigerated pie crust

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Melt butter and chocolate in a pan over low heat.
Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg

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