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La Belle Cuisine - More Chocolate Treats

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Two Fudge Pies from Marion Cunningham



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~ Miranda Ingram

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Recipe Source:

The Fannie Farmer Baking Book
by Marion Cunningham, 1996, edition, Wings Books,
a division of Random House


Dense Fudge Pie

(one 9-inch pie)

“The best fudge pie I have ever found –
creamy, thick and chocolaty.”

Chocolate Crumb Crust (recipe follows)
8 tablespoons (1 stick or 1/2 cup) butter
2 ounces (2 squares) unsweetened chocolate
2 eggs
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Pat the crumb mixture into a 9-inch pie
pan and bake at 350 degrees F. for 8 to 10 minutes.
Combine the butter and chocolate in a heavy-bottomed saucepan. Cook over low heat, stirring occasionally, until the chocolate has melted. Remove from heat and set aside.
Put the eggs in a mixing bowl and beat briskly with a fork or a whisk. Add
the sugar, flour, salt, and vanilla. Beat until smooth. Stir in the chocolate mixture and blend well. Pour into the pie shell and bake in the preheated
350-degree F oven for about 30 minutes, or until the center seems gently
set; it gives a little when you touch it, but it shouldn’t be liquid. Let the
pie cool, and serve with unsweetened whipped cream, if you wish.

 Chocolate Crumb Crust

1 1/2 cups chocolate wafer crumbs
1/4 cup sugar
6 tablespoons (3/4 stick or 3/8 cup)
butter or margarine, melted
2 teaspoons powdered instant
coffee (optional)

Combine the cookie crumbs and sugar in a bowl, then add the butter or margarine and optional powdered instant coffee. Stir with a fork until all crumbs are moistened. Proceed as above.


Fudge Cake Pie

“More cakelike and less intense than the preceding fudge pie,
with a dry, shiny brownie-type crust.”

Nutty Chocolate Dough for a 9-inch pie
shell (recipe follows)
3 ounces (3 squares) unsweetened chocolate
1 tablespoon butter
2 tablespoons rum or bourbon
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup chopped walnuts
1/3 cup milk
1 teaspoon vanilla extract
1 cup water

Preheat the oven to 425 degrees F.
Line the pie pan with the rolled-out dough, prick all over with a fork,
and press a piece of heavy-duty foil snugly into the pie shell. Bake at 425
degrees F for 6 minutes, remove the foil, and continue baking for about
10 minutes, until light brown, dry, and crisp. Set aside. Set oven at 375
degrees F.
Place 2 squares of the chocolate, the butter, and the rum or bourbon in a
small, heavy saucepan, and place over low heat, stirring almost constantly,
until the chocolate is melted and the mixture is smooth. Set aside to cool.
Combine the flour, baking powder, baking soda, salt, and 1/2 cup of the
sugar in a mixing bowl. Add the chopped nuts, then the milk and vanilla,
and beat until the mixture is smooth. Stir in the cooled chocolate mixture.
Spread the batter on the bottom of the cooled pie shell.
Place the remaining square of bitter chocolate, the remaining 3/4 cup sugar,
and the water in a saucepan. Slowly bring to a boil, stirring often, until the
chocolate is thoroughly melted. Pour over the mixture in the pie shell. Bake
in the preheated 375-degree F oven for about 30 minutes, or until the edges
of the filling are set but the center 2 inches or so remain soft and the top is
wet and shiny.
Serve at room temperature with unsweetened whipped cream.

Nutty Chocolate Dough

(one 9-inch pie shell)

“A cookielike dough not intended to be flaky –
so don’t worry about overmixing the dough.”

1 cup flour
8 tablespoons (1 stick or 1/2 cup) butter, softened
1/4 cup light brown sugar
1 ounce (1 square) unsweetened chocolate, grated
1 teaspoon vanilla extract
2 tablespoons milk, plus droplets more if needed
3/4 cup finely chopped walnuts

Preheat the oven to 375 degrees F.
Combine the flour, butter, brown sugar, and chocolate in a bowl and mix
until they are well blended, using your fingers, two knives, a pastry blender,
or the food processor. Add vanilla, milk, and walnuts and mix well (you may use an electric beater or food processor if you wish). The dough should be damp enough to form a cohesive mass, but not sticky – if it is too dry, add more milk, a few drops at a time, until the dough is at its proper consistency. This cookie-like dough can be rolled out (between two sheets of waxed
paper), but I find it easier to press it into the pie plate by hand: take walnut-
size pieces of the dough and begin pressing them onto the bottom and sides
of the pan, making sure that you distribute the dough evenly and cover the
entire pan, leaving no gaps or thin spots. The pie shell is now ready to be
filled before baking. [Proceed as above.]

Note:  In the cookbook, we are given the option of using either the
Chocolate Crumb Crust or the Nutty Chocolate Dough for either pie.

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