Fudge Pie and Fudge Sauce (9" Pie Pan)

By MarieR

Ingredients

• 1/4 cup (2-ounces; 1/2 stick) butter
• 3 ounces unsweetened baking chocolate squares
• 3 large eggs
• 1 1/2 cups sugar
• 3/4 cup all-purpose flour
• 1 teaspoon vanilla extract 3/4 inch thick
• 3/4 cup pecans, dry-roasted chopped and divided
• HOT FUDGE SAUCE
• 1/2 cup (1 stick; 4-ounces) butter
• 1 2/3 cups powdered sugar
• 2/3 cup evaporated milk
• 6 ounces (1 small package) semisweet chocolate squares
• 1/4 teaspoon salt
• Raspberry Sauce
• raspberry jam

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees .
Melt butter and chocolate in small sauce pan over low heat, (I melted them in the microwave)
Beat eggs at medium speed 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour and vanilla, beating until blended. Stir in ½ cup pecans. Pour mix into lightly greased 9" pie pan. Bake 350 - 35 to 40 minutes or until center is firm. Cool. Serve with chocolate sauce and sprinkle with remaining pecans.
*
Hot Fudge Sauce
Cream butter and sugar in top of double boiler til smooth. I used a whisk to cream.
Add milk and chocolate and allow to cook over simmering water without stirring for 30 minutes. Remove from heat and stir in salt. Stir until smooth. Do not add salt before removing from heat.
Do not use the ¼ tsp salt if you use salted butter.

Makes about 2 cups thick fudge sauce that can be successfully reheated in a double boiler or microwave.

Raspberry Sauce

Heat seedless raspberry jam until thin enough to drizzle on plate. Do not heat til runny
Drizzle raspberry jam - place slice of pie on plate, cover with generous serving of warm fudge sauce, sprinkle with remaining pecans.