In celebration of Interanational Pi Day, this Pi Pie is brought to you to show one of the infinite possibilities of Pi(e). Fudge Pi(e)!
If I had to name the Top Five Southern Pies, Fudge Pie would be right up there with Pecan, Buttermilk, Chess, and Sweet Potato Pies. I’d bet money most everyone’s granny has a recipe for Fudge Pie; for excellent reason, they are mighty good.
Back in my career-girl days in Nashville, I had a secretary (who shall remain nameless) who was so addicted to Fudge Pies that she would go to the market on her way home, nearly every day, and buy a Fudge Pie. Now, this wouldn’t be all that remarkable except she had a stash of plastic spoons she kept in her car just so she could eat that Fudge Pie on her way home. Every single bite. She was married, with two children, but she was not sharin’ those Fudge Pies!
I’m not sure how she did it, because they really are rich. But…oh, my goodness…they are so delicious! If you like chocolate, you’ll adore this pie!
Since today is International Pi Day, March 14 ( 3.14 – get it? ), in celebration of the mathematical number π, I decided to bring you a Pi(e) today, so you could be sure to have your Pi Day Pi(e). You don’t have to decorate your Fudge Pi(e), like I did…but do make one without that! If you are interested in decorating your Pi Day Pi(e), I just melted some white chocolate and piped it on the completely cooled pie.
This pie is just the simplest thing to throw together, and it doesn’t even require a crust. I’ve made one for it, though…and it’s scrumptious. I used my standard pâte brisée (butter pastry) recipe (for a one crust pie) to which I added just a titch more sugar. This pie is so sweet that I thought a bit sweeter crust would help the crust blend better with the center filling.
The filling takes just minutes to prepare, and doesn’t require a mixer. You just stir the ingredients together in a bowl, and pour it right into the unbaked crust.
Make. This. Pi(e).
*Raises fork in toast* To infinity! And beyond!
- FOR THE CRUST:
- 1¼ cups all-purpose flour
- 8 tablespoons unsalted butter (1/2 cup or one stick) COLD, cut into pieces
- ½ teaspoon salt
- 2 teaspoons sugar
- 3-6 tablespoons ice water
- FOR THE FILLING:
- 1 cup butter
- ½ cup flour
- ½ cup unsweetened cocoa powder (I used Dutch Processed Cocoa)
- 2 cups sugar
- 4 eggs
- FOR THE CRUST:
- Combine flour, salt, and sugar in a food processor
- Pulse to mix.
- Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter.
- Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. (If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.)
- Normally, at this stage, you would work the pie crust into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes. This makes the crust much easier to roll out. Don't do that for this pie.
- Take the pastry dough and press it into your greased pie plate, working the dough evenly up the sides and along the bottom to form your crust.
- FOR THE PIE FILLING:
- Melt butter; add flour, cocoa and sugar.
- Beat eggs with fork and mix with cocoa mixture.
- Pour into greased 9-inch pie plate (I used a tart pan with a removable bottom), and spread evenly.
- Preheat the oven to 375 degrees F.
- Place the pie plate in the oven and bake for 30 minutes, until crust begins to form on top of the fudge center.
- Remove from oven and cool completely.