From the recipe collection of Sarah, lovingly known as Momoo.
Some recipes are more than just something delicious to serve. They're a connection to the people who made them, the kitchens where we gathered, and the memories we carry with us.
This old-fashioned Chocolate Fudge Pie comes from my grandmother, Sarah, whom we affectionately called Momoo. Rich, chocolatey, and wonderfully simple, it's the kind of dessert that needs no elaborate preparation to be special. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a little taste of Southern comfort.
Bake: 20 minutes | 350°F | From My Family Recipe Box
Ingredients
½ cup (1 stick) margarine
2 squares unsweetened baking chocolate (see note)
1 cup granulated sugar
¼ cup all-purpose flour
½ teaspoon vanilla extract
2 large eggs
Dash of salt
½ cup chopped pecans (optional)
For serving: Freshly whipped cream or vanilla ice cream.
Instructions
Preheat the oven to 350°F. Lightly grease a pie pan.
In a heatproof bowl, gently melt the margarine and baking chocolate together, stirring until smooth.
Allow the chocolate mixture to cool slightly. Add the sugar, flour, vanilla, eggs, and salt.
Beat well until the ingredients are thoroughly combined and the batter is smooth.
If desired, fold in ½ cup chopped pecans.
Pour the batter into the prepared pie pan, spreading evenly.
Bake for approximately 20 minutes. Do not overbake. The pie should be set around the edges but remain soft and fudgy in the center.
Allow to cool slightly before serving with whipped cream or vanilla ice cream.
A note from the kitchen
Momoo's original recipe calls for two squares of cooking chocolate. Older baking chocolate squares were often 1 ounce each, while some modern products use smaller squares. If she used the traditional 1-ounce squares, you'll need 2 ounces of unsweetened baking chocolate.
This is a crustless fudge pie, baked directly in a greased pie pan, just as her recipe describes. For food safety, the center should reach 160°F because it contains eggs; if it needs longer than 20 minutes, continue baking gently while avoiding overcooking.
