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From My RV Kitchen: Sinful Chocolate Fudge Pie

We encountered a bump in the road two weeks ago, with a catastrophic fuel pump failure in the BFT, stranding us just south of Dallas. Luckily, we were able to have The Toad towed to a park with hookups, so we could live somewhat normally for the duration.

But after five days of trying to keep my spirits up by making lemonade out of our proverbial lemons, I decided I needed something stronger to soothe my soul.

Chocolate.

There are times when only chocolate will do, and this was one of them.

Beware:  This pie is so sinfully rich and intense that you may want to draw the blinds and turn up the volume on the TV to disguise any embarrassing noises or facial expressions you might make while eating it.

Yes, it’s that good. Remember the “I’ll have what she’s having” scene from When Harry Met Sally? That.

Sinful Chocolate Fudge Pie

8 oz. semi-sweet chocolate morsels, melted

1/4 cup (1/2 stick) butter or margarine, softened

3/4 cup firmly packed brown sugar

3 eggs

2 tsp. instant coffee

1 tsp. vanilla extract

1/4 cup flour

1 cup chopped walnuts

1 unbaked 9-inch pie crust

Preheat oven to 375°F.

Microwave chocolate in microwaveable bowl on HIGH 2 min. or until almost melted, stirring after 1 min. Stir until chocolate is completely melted; set aside. (Alternate: melt over very low heat on stovetop in heavy saucepan, stirring frequently.)

I prefer melting chocolate on my gas stovetop to the microwave method, as I’m less likely to scorch it that way.
You use the method you’re good at.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.

It’s gonna look like this.

Add eggs, one at a time, beating until well blended after each addition.

Add chocolate, coffee, and vanilla extract; mix well.

Chocolate going in.

I used my very precious pure Mexican vanilla, purchased in Mexico on a recent vacation.
You can find it in the states too, but read the ingredient list: if it has anything other than water, vanilla bean and alcohol in it, don’t waste your money. You’d basically be buying vanilla-flavored corn syrup.

Stir in flour and chopped walnuts.

I used walnuts.
You use whatever nuts you like, or leave them out.

Pour into pastry shell.

That nice glossy uncooked batter yields a nice glossy top crust after baking. Underneath it?
Gooey fudgy moan-inducing filling.

Bake for 25 – 30 minutes or until pie appears set. (I used my gas oven for this pie. I have not tested it in my convection oven.) Toothpick test is unreliable. It will come out coated with filling, which is exactly what you want. Don’t be fooled into over-baking!

Cool pie on rack, then refrigerate for at least 1 hour before serving. Top with whipped cream or ice cream if desired.

My version is adapted from this original recipe.

(Author’s note:  a version of this post appears at Heartland RVs. It is printed here with permission.)

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