Tuesday, November 10, 2009

Tasty Tuesdays

With the holidays upon us, there's never been a better time to start thinking about cooking. Each Tuesday I'll try to feature one recipe that I plan to cook within the week. The weekly recipe may be an entrée, side dish, appetizer, or dessert; and it could be a family favorite or one I've recently discovered.

This week's recipe is Chocolate Fudge Pie from the November issue of Real Simple. With only a few hours remaining before Tuesdays slips into Wednesday, I've finally found the time to post the first of many Tasty Tuesday recipes.

In addition to new recipes each week, I'll also fill you in on how last week's recipe panned out. If any of these recipes get your taste buds watering, please give 'em a try in your own kitchen and leave a comment letting me know all about your experience and opinions regarding the featured recipe.

Happy Cooking, everyone!

Chocolate Fudge Pie
Serves 8
Hands-On Time: 20m
Total Time: 4hrs
  • Basic Flaky Piecrust
  • or 1 store-bought piecrust, fitted into a 9-inch pie plate
  • 6 ounces semisweet chocolate, chopped, plus more shaved for topping
  • 1/2 cup unsalted butter (1 stick)
  • 3 large eggs
  • 1/8 teaspoon kosher salt
  • 1/2 cup plus 3 tablespoons granulated sugar
  • 1 1/2 cups heavy cream


  1. Heat oven to 375º F. Place the pie plate on a baking sheet. Prick crust with a fork and line with foil. Fill to top with pie weights or dried beans. Bake until the edges are firm, 20 to 25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes.
  2. Reduce oven temperature to 325º F. In a heatproof bowl set over (not in) a saucepan of simmering water, melt the chocolate and butter.
  3. Using an electric mixer, beat the eggs, salt, and ½ cup of the sugar until fluffy, 4 to 5 minutes. Fold a third of the egg mixture into the chocolate mixture, then fold in the remainder.
  4. Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
  5. Beat the cream with the remaining sugar until soft peaks form. Spread over the pie and sprinkle with the shaved chocolate.
By Sara Quessenberry, November 2009