Sicking Family Recipe Library
Fudge Pie
From Erma Rombauer's 1943 Joy of Cooking. "This is a crustless pie or cake unexcelled in quality. It is deliciously and devastatingly rich. Do not let that deter you".
Setup: Preheat oven to 325°.
Grease an 8 ½ inch pie pan.
Grease an 8 ½ inch pie pan.
| Ingredients: | |
|---|---|
| 1 cup Sugar | ½ cup Butter |
| 2 Eggs, separated | 2 oz. chocolate |
| ⅓ cup bread Flour | 1 teaspoon Vanilla |
| ⅛ teaspoon Salt | |
Method: Sift: 1 cup Sugar (but I don't do this --Clare)
Beat until soft: ½ cup Butter
Add the Sugar gradually. Blend these ingredients until they are Creamy.
Beat in: 2 Egg Yolks
Melt over hot Water, cool slightly and beat in: 2 oz. chocolate (microwave works fine)
Sift before measuring: ⅓ cup bread Flour (All-purpose Flour also works fine)
Beat the Flour into the Butter mixture.
Add: 1 teaspoon Vanilla
Whip until stiff: 2 Egg Whites with ⅛ teaspoon Salt
Fold them into the batter.
Bake the batter in a greased 8 ½ inch pie plate in a slow oven 325° for about 30 minutes.
Serve the pie topped with: Ice Cream
-- Contributed by Clare Wilhelm --
Beat until soft: ½ cup Butter
Add the Sugar gradually. Blend these ingredients until they are Creamy.
Beat in: 2 Egg Yolks
Melt over hot Water, cool slightly and beat in: 2 oz. chocolate (microwave works fine)
Sift before measuring: ⅓ cup bread Flour (All-purpose Flour also works fine)
Beat the Flour into the Butter mixture.
Add: 1 teaspoon Vanilla
Whip until stiff: 2 Egg Whites with ⅛ teaspoon Salt
Fold them into the batter.
Bake the batter in a greased 8 ½ inch pie plate in a slow oven 325° for about 30 minutes.
Serve the pie topped with: Ice Cream
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