Fudge Pie
Fudge Pie is oh so gooey and sweet – absolutely divine Pie recipe which tastes exactly like traditional fudge, just better !
Oh my word ! This Fudge Pie tastes exactly like a traditional piece of Fudge, but better – yes even better than Fudge .
This is gooey-ness at it’s best in this pie. There is no separate crust, which makes it even easier to make the pie. I would not go as far as calling it a self-crusting pie, because that it is not.
The recipe for this Fudge Pie might remind you of the old-fashioned, self-saucing puddings, as it gets a very generous amount of sauce when it first goes into the oven.
Let it bake a while and then pour over the remaining sauce – all drenched up by the pie itself.
I make this whenever I really, really need a sweet, and I mean SWEET fix for my sweet tooth !
No doubt whether there are any other pies which even comes close to the sweetness of this Fudge Pie. This is truly over and beyond sweet.
I also always serve it with either whipped cream, not too sweet, or ice-cream as this pie is best served warm and it tastes heavenly when the cream or ice-cream just melts away into the pie.
Be ready for seconds or even third helpings, because even with the total sweetness, this Fudge Pie is highly addictive – from the moment you smell the pie baking in the oven.
More sweet treat recipes you might like:
Fudge Pie
Fudge Pie
Ingredients
PIE:
- ½ cup Unsalted Butter softened
- 1 cup Sugar
- 2 TB Smooth Apricot Jam ( Fine Apricot Jelly )
- 1 cup Yogurt plain
- 2 cups Flour
- ¼ t Salt
- 1 ½ t Bicarbonate of Soda
- ½ cup Flaked Almonds divided
SAUCE:
- 1 cup Unsalted Butter
- 2 TB Smooth Apricot Jam ( Fine Apricot Jelly )
- 1 cup Sugar
- 1 cup Evaporated Milk
Instructions
PIE:
- Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 24 cm ( 10 inch ) pie dish with cooking oil
- Cream together the Butter and Sugar – add the Apricot Jelly and Yogurt – beat to combine
- Mix together the Flour, Salt and Bicarbonate of Soda – stir into the Butter/Cream mixture – spoon into the prepared pie dish and sprinkle over half the Almonds
SAUCE:
- In a medium saucepan, over medium heat, melt the Butter, Jelly and Sugar until the Sugar is completely dissolved – add the Evaporated Milk and simmer for 3 minutes, stirring occasionally
- Pour half the Sauce over the batter in the pie dish – bake 20 minutes – remove from the oven
TO FINISH:
- Carefully pour the remaining Sauce over the half baked pie and sprinkle with the remaining Almonds – return to the oven for a further 15 minutes or until cooked through
- Remove from the oven and let stand 15 – 20 minutes to firm up a little before serving. (this is not a very firm pie – use an appropriate spatula or even egg lifter to dish up)
Looks absolutely yummy. I will definitely be trying this out on the family.
Yum! Looks wonderfully gooey and sticky.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you are having a great weekend and enjoy your new Red Plate.
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Miz Helen
This sounds sooo good to me! 🙂
This looks just too yummy!
Thanks for sharing
Kate 🙂
Over from Made by you Monday
Your Fudge Pie looks awesome! Thanks so much for sharing with Full Plate Thursday and have a great week.
Come Back Soon!
Miz Helen
This looks wonderful…. a comfort type of food. Yum.. Thank you for sharing this. 🙂
I just got given some apricot jane (homemade) yummmm
This looks delicious, Linda! I love that it's so easy because you don't have to make a separate crust. Awesome! 🙂
Man, oh, man – does this ever look delish! Thanks for sharing!
http://www.tootsweet4two.com/
OMG!! I just had lunch and I could totally have a huge piece of this 🙂 Looks yum!!
Hugs,
Tanya
http://tanyaanurag.blogspot.com/