Chocolate fudge pie

November 29, 2006

MAKES 8 SERVINGS

� cup flour

1/8 teaspoon salt

� cup butter, melted

1 cup sugar

2 eggs

1 ounce bitter chocolate, melted and cooled

1 teaspoon vanilla

Set the oven rack in the middle position. Preheat oven to 325 degrees. Cut a wax paper or parchment paper liner to fit the bottom of a 9-inch ovenproof glass pie plate. Coat the plate with vegetable spray, insert the liner and spray again to coat the liner.

Sift together flour and salt; set aside. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment.

Add eggs, one at a time, and beat until thoroughly mixed. Add sifted dry ingredients.

Add chocolate and vanilla; combine. Pour batter into pie plate. Bake approximately 30 minutes or until tester inserted into center of pie comes out clean. Pie will have cracks on top. Cool pie on rack. (Pie may collapse slightly while cooling.)

Serve slightly warm or at room temperature with vanilla or chocolate ice cream. Store loosely covered with wax paper in the refrigerator.

Heirloom Baking

Nutrition facts per serving: 260 calories, 14 g fat, 8 g saturated fat, 83 mg cholesterol, 32 g carbohydrates, 2 g protein, 136 mg sodium, 0 g fiber