Bridles & Baubles

Chocolate Fudge Pie

I have a weird fear/dislike of antiques (they totally creep me out) with the exception of vintage cookbooks. I love flipping thru old cookbooks looking for unique recipes. I recently stumbled upon a recipe from a 1977 cookbook for a Chocolate Fudge Pie that looked simple and straightforward. The resulting pie was super easy to make but astoundingly delicious, simple in it's ingredients but complex and decadent on the tongue. This super-fudgey pie had the texture and taste of a gooey half-baked brownie, rich buttery chocolate paired with crunchy pecans and a crisp crust. Did I mention you serve it warm with a big scoop of melting vanilla ice cream? 


2/3 cup evaporated milk

1/2 (12 oz) package of semi-sweet chocolate morsels (I used 3oz Nestle and 3oz Ghirardelli)

2 Tbsp butter

1 cup sugar

2 Tbsp all-purpose flour

2 large eggs

2 tsp vanilla extract

3/4 tsp kosher salt

1 cup chopped pecans

1 (9-inch) unbaked pie crust (homemade or purchased)

Ice Cream


Preheat oven to 375 degrees. Microwave first three ingredients in a large microwave-safe bowl on high 1 to 1 1/2 minutes or until melted and smooth, whisking at 30 second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking until just blended. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake for 35-40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.