King James Version (KJV)
We took sweet counsel together, and walked unto the house of God in company.
Have you ever had one of those moments when you suddenly want to bake something, but weren't prepared and didn't feel like trudging to the store? That happened to me this past weekend. So I poured over my binder of "recipes to try", just hoping that I had all the ingredients on hand for a recipe, any recipe in that binder. It turns out I did! Except for a camera perfect topping. I didn't have any whipped cream, cool whip, or plain vanilla ice cream. We did have some of those little sundae cups of Blue Bell ice cream though, and they were just fine in a pinch. (except I didn't think to take a photo with the ice cream!) I guess I was too busy stuffing my face with gooey chocolate in a crispy pastry crust.
Wondering what I made? Oh yeah, you read the title of this post already. Chocolate Fudge-tastic Pie. Smooth, chocolate fudgy goodness in pie form... I found this recipe on Allrecipes.com simply named "Fudge Pie", but it's better than that so I expanded the name a bit. Enjoy.
Needless to say, this week I am thankful for pie.
Chocolate Fudge-tastic Pie
Printable Version here!
1 9" single pie crust, pre-baked (see recipe below or use store bought, or your favorite recipe for pie crust!)
1 c. white sugar
1/4 c. all-purpose flour
3 tbsp. unsweetened cocoa powder
1/2 c. butter
1 tsp. vanilla extract
After pre-baking your pie crust from directions below, or according to package instructions if using store bought pie crust, lower oven temperature to 325 degrees.
Beat together sugar, flour, cocoa powder, butter, eggs and vanilla in a medium sized bowl.
Spoon into pie shell and bake for approximately 30 minutes or until filling is just set.
Allow to cool to room temperature. Serve with whipped topping or vanilla ice cream.
Easy Pie Crust
adapted from here.
1-1/4 c. all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick chilled unsalted butter, cut into pieces
small bowl ice water
Mix flour, salt, and sugar in medium sized bowl. Cut butter into flour mixture using a pastry cutter or two forks until mixture resembles coarse meal.
Add 2 tablespoons of the ice water, and work the dough with your hands until it comes together. You may have to add up to two additional tablespoons of the ice water. Do not overwork the dough.
Flatten dough into a disk shape, wrap in plastic wrap and refrigerate for an hour. *
Preheat oven to 425 degrees.
Roll the dough on a floured surface (a flexible cuttingboard works great!) into a 14" round. Wrap crust gently around rolling pin, and carefully unroll onto 9" pie plate.
Gently press dough down into pie plate. Use kitchen shears to trim dough to 1" overhang, fold under, and seal to form a rim.**
Crimp rim with fingertips and knuckle to form decorative rim.***
To pre-bake crust, gently lay a square of parchment paper or foil in bottom of pie crust, forming to fit the crust. Fill with a layer of dry beans, rice, or pie crust beads to keep crust from rising when baking.
Bake for approximately 20-25 mintues, or until light golden brown. (then lower oven temperature, fill with your pie filling and complete baking according to recipe)
* I was in a hurry and skipped this step, and while the dough was a little sticky, it still worked just fine.
**or for the lazy, hurried, or beautifully rustic look, tear off the excess dough and enjoy your down home Raggedy Ann style pie.
*** see above "**"
Enjoy your week!
~This Glorious Day~
~This Glorious Day~