It’s funny that one of the easiest recipes I make is the most requested. I’m not sure where I even got it originally, but it’s now an old standby.
I talked to my friend “L ” recently by phone long distance, and she told me she had just make 3 of “those” pies. I said what pies are “those”? She said, “you know…those….the fudge pies you brought me after each of my sons were born, and I still remember it to this day…heaven! ”
24 hours of heavy labor, and the fudge pie she remembers…cool!
She continued, “You swore it was so easy, it was like 3 or 4 ingredients you just mix up and that was it, and I didn’t believe you, so you gave me the recipe. And now we make it all the time!”
(I won’t mention the fact neither of us are today the same weight we were back then or speculate on just how much this recipe may have figured into that…)
Another friend, “A,” rented a room from us back in the day, and we shared a household for several months…which means all sharing a kitchen daily(which takes sharing to a whole new level!). The transition was made
terminally unbearable a bit rocky when she got up regularly at about…ohhh..FOUR A.M. (or was it five?) to run her teeth-jarring, skull-rattling, gravel-crunching whole grain through the electric grinder to make her homemade bread.
The ACTUAL bread, later pulled hot from the oven, helped soothe much of the residual grumpiness emanating from the remaining non-morning-people. Her other occasional specialty, an awesome homemade salsa made with all fresh ingredients, after a long day at work, achieved the restoration of peace and tranquilty…until the next early morning.
Then one day “A” got on a fudge pie kick, having hijacked my recipe and taken it to whole new levels of baking frequency. Mi cucina es su cocina.
It happens. Two women hardwired for chocolate, and sharing a small space. Hello, my name is Robbyn, and I’m a chocoholic. “A” was the ultimate choco-enabler and, together, we made record time in receding all 12 steps from facing our denial 😉
Here’s the really simple recipe. You may like it, or not.
But for sure your hips will remember it with great attachment! Or you may embrace your inner co-dependant and share it with friends who inexplicably eat a few bites, make embarrassing mouth noises, and fix you with an unblinking Pit Bull glare if you seem ready to cut yourself another piece. Just leave it there…
…it’s easy enough to go make yourself another one
that’s all your own to share.
If you don’t have it already, here’s the soooooo easy recipe:
SOUTHERN FUDGE PIE <—(caps not meaning to scream, but you can scream it if you like)
2 eggs, beaten
3 Tablespoons cocoa
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1/2 cup butter, melted
1 cup chopped pecans
1 unbaked pie crust (your own, or the ready roll-out sort)
Mix dry ingredients together; Add eggs and mix with fork; Stir in vanilla, butter, and pecans. Pour into crust.
Bake 350F about 1/2 hour. Start checking it after 20 minutes — you want the filling firm in the middle but not overcooked. Remove just after filling firms but might seem a tad undercooked…it will firm more as it cools. Enjoy warm with a scoop of vanilla ice cream and roasted pecan chips, or just accompanied with an ice cold glass of real, creamy milk.
Surely this recipe must have some nutritional or anecdotal merit…I think it may well be an ancient remedy used to soothe individuals awakened perpetually-early by Hyperactive Morning People, but don’t quote me on it…