Recipes so good it oughta' be a sin!

Wednesday, August 19, 2009

Paula Deen's Old Fashioned Fudge Pie (and a lesson about eggs)

When I get a little homesick I watch Paula Deen's cooking show. Not only does she make lots of great Southern dishes, that drawl just takes me back home.

A few weeks ago I was watching her "Chocolate Fever" show and she made an "Old Fashioned Fudge Pie" that looked scrumptious. I decided to give it a shot since it looked pretty simple to make.

The pie turned out reasonably well, although I think cutting down the cooking time would help some, it was a bit overdone and seemed more of a brownie than a pie. But, it was still a nice cholately treat and with the addition of some toppings makes a great quick dessert.

After I made it, I went back and read the comments and "reviews" on the Food Network site. I was surprised at the number of people who complained that the pie turned out "lumpy" or had "cooked egg" in the chocolate.

I realized that these poor folks had never heard of tempering eggs when cooking. I thought everyone learned that from their Mama but I suppose in the age of mixes and microwaves that's not the case.

So, here's a tip when cooking with eggs. If you have to beat eggs and then add to a hot mixture you must temper the eggs so they don't cook and turn into scrambled eggs! It's really easy to do. You just beat your eggs in a small bowl. Then take a spoon or ladle and add a little bit of the hot mixture to the eggs BEFORE you add them to the hot mixture. Just a little bit is all that is needed. Then stir up the eggs so that their temperature rises. When you add them to your hot mixture now they won't cook immediately and become scrambled eggs! Easy!

That's a technique you'll need for this recipe - Paula Deen's Old Fashioned Fudge Pie:

2 squares (2-ounces) semisweet chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs, beaten
1 (9-inch) unbaked pie crust (I use a Graham Cracker crust)

Preheat oven to 375 degrees F.

Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs (don't forget to temper the eggs); beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

I found that 25 minutes was a bit too long so you might want to check around the 20 minute mark to see if the pie is set and take it out. As always, making your own whipped cream is much nicer than using Cool Whip or the junk in a can!

Enjoy, y'all!

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