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Fudge pie

November 16, 2005

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Makes 1 9-inch pie

In her new ''The All-American Dessert Book," Nancy Baggett writes that this fudge pie is standard fare at cafeteria-style restaurants and lunch counters in the South, where modest menus boast ''meat-and-three."

1 recipe best pie pastry (see facing page)
1 cup light corn syrup
3/4 cup granulated sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, cut into cubes
4 ounces unsweetened chocolate, broken up
3 eggs
1 extra yolk
2 teaspoons vanilla extract
1 cup heavy cream, beaten to soft peaks with 2 tablespoons confectioners' sugar (for serving)
1. Roll, crimp, and prick the dough as directed. Freeze the dough for at least 20 minutes.

2. Meanwhile, set the oven at 350 degrees.

3. In a heavy saucepan over medium heat, stir the corn syrup,

Notes:

granulated sugar, and salt until the sugar dissolves. Remove from the heat.

4. Stir in the butter and chocolate until they melt completely. Leave the mixture to cool.

5. Stirring vigorously with a wooden spoon, beat in the eggs, extra yolk, and vanilla until the mixture is smooth.

6. Fill the pastry with the chocolate mixture and set the pan on a rimmed baking sheet. Bake the pie on the bottom rack of the oven for 30 to 40 minutes or until the pastry is puffed all over and a toothpick inserted into the center comes out clean. Let the pie cool, then refrigerate until chilled.

7. Garnish with whipped cream for serving. ''The All-AmericanDessert Book"