Welcome to The Recipe Corner, your new go-to spot for simple, delicious, and stress –free goodies straight from my kitchen to your phone screen. If you have wondered into this bedlam bakery, then you may as well stay a while and learn how to make Chocolate Fudge Pie.
With the holidays banging on the front door, now is a good time to start pulling out those tried-and-true recipes to set the table with. This week, I’m sharing one of mine.
In my house, we absolutely love Ms. Brenda Gantt. What we love more than that is God, each other, and Ms. Brenda’s Chocolate Fudge Pie.
I watched Ms. Brenda throw together that simple dessert online many times right there in her kitchen in Andalusia, Alabama. One evening, I decided that I just had to have a go at myself and grabbed a pen and a piece of paper. I wrote down everything she did in that video and marched right into my own kitchen to bake that pie. I may have been drooling a little bit as I mixed and folded the batter in the bowl.
When it came out of the oven, it was the perfect combination of a brownie with a crust, and it wasn’t overbearingly sweet at all. It paired perfectly with the scoop of vanilla ice cream that Ms. Brenda suggested serving with it.
From then on, when I got a craving for something home baked that didn’t take a lot of time, I’ve put together her Chocolate Fudge Pie.
My guys bought me her first cookbook for my birthday last September. I probably don’t even have to tell you what I found on page 209 as I was thumbing through it.
What that being said, let’s get to the good stuff!!
For this recipe, you’re going to need one premade pie crust (thaw it out if you got a frozen one), one teaspoon of vanilla, one fourth of a cup of cocoa powder, one fourth of a cup of all-purpose flour, one stick of butter (melted), two eggs, one cup of pecans, and one cup of sugar.
*I almost forgot the cup of sugar, so it is pictured by itself with the same justice as the rest of the ingredients. *
Start by preheating your oven to 325 degrees. In a large bowl, mix the sugar, flour, cocoa powder, and pecans.
In a medium sized bowl, beat together your eggs, vanilla, and melted butter, and add them to the flour mixture.
*I am a traditionalist when it comes to baking, so I still mix the dry ingredients separately from the wet ingredients, and then I combine the two. It probably wasn’t necessary for this recipe, but old habits are hard to break.*
Spoon your fudge filing into the pie crust and bake it in the oven for 40-45 minutes. You’ll know it’s ready when you insert a toothpick in the middle, and it comes out clean. When you start to see cracks forming on the top, it’s a good time to start checking to see if it’s done.
Let the pie cool completely before cutting it. Serve it with some whipped cream or with a scoop of your favorite ice cream.
This recipe took a little under an hour to complete. It would be perfect to put together as you’re making the gravy for your dressing on Thanksgiving or even on a school night as you’re cooking dinner.
Keep your apron close and your oven closer, and be sure to check back in at The Recipe Corner each week. There’s bound to be something here that will have your kitchen smelling amazing, and the mama in you smacking hands away from a plate. Stay tuned for some Christmas goodies that will have those sleighbells ringing as we deck the halls for the holidays.
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