Y’all.  I’m so nervous.  I wrote an article for the Lutheran Witness magazine that comes out this weekend on Vocation and finding God’s will for your life.  In less than an hour, I’ll be doing a radio interview about the article on my very favorite internet radio station in THE entire world, Issues, Etc.

In other words, I’m breaking out into hives and sweating profusely.  And then there’s the whole thing of the interview being at 12:30 central time.  Despite the fact that I have advanced degrees, I’ve been looking at the clock all morning and saying, Okay, it’s 10 here, so it’s 9 there.  Because hello, my name is dumb and dumber and I’d like to talk to you about your calling in life.

Maybe I should stick to making pies.  Because pies are what I know and love and I have never broken out into a single hive whilst making one.

I’ve been eating and making this pie for 20 years, as my thighs will gladly attest.  It’s rustic and delicious and let’s face it—it’s fudge in pie form—so what’s not to love?  Why have I let this precious Southern dessert go without its due?  I do not know, but I plan to fully redeem myself. Also? I ran 4 miles this morning to try to make peace with my thighs, but that’s another blog post for another sad day.
fudgepie

It’s so easy to make, with ingredients you probably have on hand and it doesn’t even require that you get your Kitchen Aid dirty.  Just about the end of February, when you feel like it’s been a long time since you’ve had Grannie’s Fudge, this pie will come to the rescue.  You can top it with whatever you want, but honestly, I prefer mine plain.  Or warm out of the oven with ice cream.  You can even freeze it and then eat it frozen or in various stages of thawing.  There’s no wrong way to have it, just have it, dear ones.

fudgepie2

Here’s what you’ll need:

  • 3/4 cups cocoa powder
  • 2 sticks butter, melted
  • 2 1/2 cups sugar
  • 4  eggs, beaten
  • 1 tsp vanilla
  • a dash of cinnamon
  • 2   (9-inch) unbaked pie crusts (I use my homemade crust recipe, but the frozen ones work fine!)

Here’s what you’ll do:

  • Preheat oven to 375 degrees F.
  • Melt the chocolate, butter, and sugar together in a heavy saucepan over low heat.
  • Remove the pan from the heat and let cool a few minutes.
  • Add  then the eggs and beat well.
  • Pour the filling into the pie crust(s).  (You can make this into one thick pie or two shallow pies.  It’s so rich that I prefer two shallow pies!)
  • Bake for 25 minutes or until just set.
  • Serve warm or cold or in various states of frozen.  Serve by its lonesome or with ice cream or whipped cream!

Hurry and bake it before you do something crazy and give up chocolate for Lent.

Okay, so it’s 12:30 here so it’s 11:30 there.  I gotta go!

Old Fashioned Fudge Pie

Old Fashioned Fudge Pie

Ingredients

  • 3/4 cups cocoa powder
  • 2 sticks butter, melted
  • 2 1/2 cups sugar
  • 4 eggs, beaten
  • 1 tsp vanilla
  • a dash of cinnamon
  • 2 (9-inch) unbaked pie crusts

Instructions

  1. Preheat oven to 375 degrees F.
  2. Melt the chocolate, butter, and sugar together in a heavy saucepan over low heat.
  3. Remove the pan from the heat and let cool a few minutes.
  4. Add then the eggs and beat well.
  5. Pour the filling into the pie crust(s). (You can make this into one thick pie or two shallow pies. It's so rich that I prefer two shallow pies!)
  6. Bake for 25 minutes or until just set.
  7. Serve warm or cold or in various states of frozen with your favorite toppings. (I like mine plain!)
https://www.lifeingraceblog.com/2014/02/old-fashioned-fudge-pie/

46 comments on “Old Fashioned Fudge Pie”

  1. Congratulations Edie!! You are gonna be great today: ) So many people are needing to hear your wise words…God bless you!
    P.S. I hate that time difference thing, it’s always putting an extra pitter in my heart too!!

  2. You are so funny! Good luck; I know you will be fabulous as always! I’m Central..you have 20 min til go time! Oh and I’m totally gonna make that pie! 😍

  3. Congrats on the article and the interview!! 🙂 Can you cross a couple of things off your “bucket list” now? I think I missed the live version but I’ll check in a little while and listen. Oh yeah, the pie looks yummy!! 🙂

  4. Congratulations Edie on the article & radio interview. I’m sure both are great! Being nervous is a horrible feeling but I’ve now learnt that I’d rather be nervous before doing something different or big than be free from of the sweating and near panic attacks. For me, feeling nervous causes me to make sure I’m as prepared as I can be. It’s been the times when I haven’t felt nervous that I then haven’t done all that well.
    I’m so glad that more people will be exposed to your writing. It has been a blessing and great help to me! Thanks for the pie recipe too!

  5. My people make this pie…it is so easy and delicious! My 8 yr old daughter is currently writing an essay in school on this delicious pie her Mama makes;) I
    encouraged her to give credit to her GG and she said no, she doesn’t make it for me, you do;) sweet, loyal baby!!! Congrats on article! You are brave, capable, and in the arena;) proud of you! Mandy

  6. I kid you not, two days ago the thought ran through my head ” I wonder when they are going to get Edie on Issues.” CONGRATULATIONS! I can’t wait to listen AND read your article.

  7. Whoa. So many worlds colliding…
    Love the way you write about vocation, Edie, can’t wait to listen on Issues.
    Hope your heart rate recovered.

  8. I look forward to listening to your interview on Issues Etc. via podcast. I have followed your blog for several months and it will be great to put a voice to your words!

  9. I’m a little behind on my blog reading…

    Can’t wait to make this for my father-in-law! Am I correct to assume you just stir in the vanilla and cinnamon right after you beat the eggs into the chocolate mixture?

    Looking forward to reading your article in the Lutheran Witness. I’m sure you did great in the on-air interview.

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