So. I made chocolate fudge pie. It wasn’t too shabby. It was just the right amount of chewy. Just the right amount of sweet.
*** Two important factors I totally spaced on when posting this originally!! #1 The thinner your crust, the better. We aren’t looking for deep dish here. #2 Allow the pie to sit for two hours at least before serving. Why, you might ask? For some reason, the longer it sat, the “fudgier” it became. “Some reason” being, it went from puffy cake consistency to fudgy goodness consistency.
Here’s what you need
1/2 C Cocoa
16 Tablespoons Kerrygold (equivalent two sticks of butter. You can do half Kerrygold and half coconut oil, it just might not be as chewy. But it will still taste good 🙂 )
6 Tablespoons of honey (preferably raw but we can’t always spend $8 on honey, can we?)
2 Eggs, beaten with a fork
1 Tsp vanilla
Dash of Cinnamon
1 unbaked pie crust, I love Elanas!!
Here’s how to make your pie!
1. Preheat oven to 375. Melt butter, cocoa and honey in a medium sauce pan. Stir every few minutes until butter is fully melted and honey is fully incorporated. REMOVE from heat (as in, take it off the burner).
2. Allow cocoa mixture to cool. Meanwhile, prepare your pie crust! I used an 8×8 pyrex instead of a pie tin but I think it is prettier as a pie.
3. After the pie crust has been pressed into pie pan/pyrex dish and the cocoa mixture has cooled significantly, add 2 beaten eggs to sauce pan and mix well. If you add the eggs before the mixture has cooled, you will end up with chocolate, scrambled eggs. Not cool.
4. Pour cocoa mixture into pie crust. Okay. Now this is tricky. I would say “bake for 25 minutes” but your oven may or may not be different. Basically, check on it every 12 minutes and consider it “done” when mixture is just “set.” Sprinkle with coarse sea salt, believe me.
5. Serve plain or with coconut milk whipped cream, yogurt, sliced strawberries, homemade jam, almond butter and honey . . . it’s really limitless.