Courtesy of Lisa Savage
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- 4 oz. (1/2 cup) unsalted butter
- 3 oz. high quality unsweetened chocolate
- or 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.
Patricia Rain is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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