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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Fudge Pie

photo 2-4

Courtesy of Lisa Savage

Fudge Pie



4 oz. (1/2 cup) unsalted butter

3 oz. high quality unsweetened chocolateor very dark bittersweet chocolate such as Guittard’s Nocturne, 91%

1 cup sugar

2 teaspoons Rain’s Choice pure Vanilla Extract

1/3 cup agave (can substitute corn syrup)

1/4 tsp. salt

1/4 cup unbleached flour

1 teaspoon ground cinnamon

1/4 to 1/2 tsp ground cayenne pepper (optional)

3 beaten eggs

Pre-made cookie crust


Preheat oven to 325 degrees F.

Melt butter and chocolate over low heat or in microwave. Place in a large bowl.

Add all ingredients except eggs and mix well but don’t beat. Add eggs and stir just until mixed.

Pour into 9 inch cookie crust and bake until firm around edges, but the center still jiggles, (about 25 to 35 minutes). Do not overbake.

Serve slightly warm with a dollop of whipped cream. Because it’s gooey cutting can be a little tricky. If you want perfect looking slices, cut while cool and then warm for a few seconds in a microwave.

Serves 8 (fewer if chocoholics are present.)


This fudge pie is equally pleasing served as a traditional full sized pie, or as individual bite sized pies, as pictured above. To make individual pies, oil and prepare a cupcake tin. Press the cookie crust into the tins, forming a cup. Pour batter into each cup and bake 12-15 minutes, making sure not to over bake.

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I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

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