Hot Fudge Pie

Hot Fudge Sunday ...

... for Sunday

This recipe makes two pies and that's a good thing. One will not be enough, I promise.

Super moist, this fudge pie is a southern tradition that goes back a long, long time. Some folks will put it into an unbaked pie shell, but I like it served without. Either way, the cooking time will be about the same.

Nutty, fudgy and oh so wonderful ... cut it while it's still warm and top each slice with a big dollop of ice cream and then, as pictured, pour on lots of warm hot fudge sauce. Take your time; this is sinfully pure pleasure. Enjoy!

Hot Fudge Pie
makes 2 pies
 

2 cups sugar
1/2 cup all-purpose flour
4 eggs, slightly beaten
2 teaspoons vanilla
3/4 cup finely chopped pecans or walnuts
4 oz (4 squares) unsweetened chocolate
1 cup butter or margarine
 

Preheat oven to 350 degrees F. 

 

Butter well 2 pie pans

Place butter and chocolate in the top of a double boiler over boiling water to melt.

Blend flour and sugar together, add eggs beating only until blended. Mix in the chocolate mixture and blend throughly. Add vanilla and pecans. Divide batter between the 2 pie pans.

Bake for 30 minutes. Let rest 15 to 30 minutes before cutting.