FUDGE PIE

It’s never too summery for a slice of chocolate pie, right?  And if you start with the pie crust already made, you’re ahead of the game.  It may sound like just an extra step to defrost and par-bake the crust, but then you’re guaranteed a nice crisp bottom.  Then a quick whisk of all the chocolate parts for this classic Southern dessert–the hardest part is waiting for the pie to cool!!

• 6 oz semi-sweet chocolate chips (1/2 of a 12 oz bag)
• 1/3 cup evaporated milk
• 2 tblsp butter
• 1 cup sugar
• 2 tblsp flour
• 2 eggs
• 2 tsps vanilla
• 1 cup pecans, chopped
• 1 frozen, unbaked pie shell in pan
• Vanilla ice cream, for serving

Defrost the pie shell.  Line with foil and fill with beans or pie weights.  Bake at 400’ for 15 minutes—-carefully remove foil with beans or weights to a baking sheet.  Return crust to oven for 8 minutes.  Remove crust and let cool–turn off oven.  Microwave chips, evaporated milk and butter in a medium bowl or casserole for a minute or so.  Then continue to microwave, whisking at 30 second intervals, until melted and smooth.  Whisk sugar and flour together, then whisk into chocolate mixture.   Add eggs, one at a time, whisking after each.  Whisk in vanilla.  Stir in pecans OR reserve to spread on top of pie before baking.  Preheat oven to 375’—pour chocolate into completely cooled pie crust and bake for about 35 minutes.  Cool for 30 minutes before slicing.

The Kitchen Hive