January 16, 2018


I just stepped outside to get the mail out of the mailbox, and it is frigid!!  We have a couple of inches of snow on top of sleet and ice.  No chance for anything to melt.  I am blessed to be inside and warm.  As I look out my kitchen window, I can see our back yard is full of Cardinals eating the sunflower seeds I spread on the ground for them yesterday along with a couple of squirrels.   We also have a couple of cats in the neighborhood that show up every day to hunt,  Molly doesn't like cats at all and enjoys chasing them off.

This truly wonderful chocolate pie is like a molten chocolate cake in a pie crust.  It has very little flour in it.  The original recipe does not call for flour, but I added 1/2 cup.  Next time, I will live dangerously and try it without the flour!  I have had this recipe in my personal recipe binder -- you know the kind where you slip a handwritten or typed card into a sleeve -- and have never made this delicious pie.  Me-oh-my I love pie!

I heated some seedless raspberry preserves in a small pan with added a bit of water and spooned it on the bottom of the plate and placed a piece of pie on top.  The absolute best combination for me with chocolate is raspberry,  If you're snowed in today, or if you're not; or if it's just too cold to brave the below zero wind-chills factors or if it's not, stay in and make this awesome recipe!

This one will not disappoint, and it is quite easy, especially if you use a refrigerated pie crust, which is exactly what I did.

If you try this recipe, I would love to hear back from you!   Tell me what you think.

(While typing this recipe, I am listening to The Black-Eyed Peas on my Echo.  Oh, how I miss them!!)


Hot Fudge Pie

3 1-ounce bittersweet chocolate squares (I used Ghirardelli)
1/2 cup of butter (1 stick)
3 tablespoons of Karo Light Syrup
3 large eggs (beaten)
1/4 teaspoon salt
1 teaspoon of vanilla
1-1/2 cups of sugar
1/2 cup of flour
1 pie crust (I used a refrigerated pie crust)


Preheat oven to 350 degrees F

Place the pie crust in a pie dish, crimping edges and piercing unbaked pie crust with a fork.

1.  In a small saucepan, slowly melt 3 1-ounce bittersweet chocolate squares and one stick of butter over low heat.

2.  In a large mixing bowl, mix 3 tablespoons Karo Light Syrup, 3 eggs (beaten), 1/4 teaspoon of salt, 1 teaspoon of vanilla, and 1-1/2 cups of sugar.

3.  Mix well.

4.  Add chocolate mixture.  Mix well.

5.  Pour mixture into an unbaked deep dish pie shell and bake 30 to 40 minutes.



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