How Many Ways Are There to Eat Chocolate?

Too many.  The easiest, of course, are chocolate bars and handfuls of chocolate chips, but that generally won’t work if you’re serving anyone but yourself.  Fudge can be a good choice, but that often involves a candy thermometer.  I have had numerous disasters with this “helpful” kitchen tool.

Then I discovered Fudge Pie.
  It’s not really a pie because it has no crust, although I bake it in a pie pan. It looks more sophisticated that way.  I like serving Fudge Pie in skinny slivers, along with a fork because it can be sticky.  If the pieces are small enough, there will be quite a lot extra for me. 

Mom’s Fudge Pie – serves 12 (adapted from "Help! My Apartment Has a Kitchen!") 

11 tablespoons (1 stick + 3 tablespoons) butter + more for greasing pan
3 ounces unsweetened chocolate
1 1/2 cups sugar
1/3 cup flour
2 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt 

Place one of the oven racks in the middle position and preheat the oven to 350 degrees.
Melt the butter and the chocolate in a small pot over very low heat, stirring constantly.  Remove from the heat before the chocolate has fully melted.  The residual heat from the pan will cause the chocolate to finish melting.  Stir and set aside.
Combine the sugar and flour in a large bowl.  Add the eggs, vanilla and salt and mix thoroughly.  Add the melted chocolate mixture and mix thoroughly again.  

Rub the bottom and sides of a pie pan with butter.  Transfer the chocolate mixture into the pan.  Bake for 25-30 minutes, or until the top of the pie is firm to the touch and a cake tester or knife inserted in the middle comes out clean.  If crumbs stick to the cake tester/knife, bake another 2 minutes and test again. 

Remove the pie from the oven and cool on a rack.  Cover with plastic wrap or foil and refrigerate until cold.  Serve cold, cut in thin slices.

                      For more easy recipes order "Help! My Apartment Has a Kitchen!"