Fudge Pie

  • Little less than 1/4 cup of Kinloch Plantation Pecan Oil (in place of 1/2 cup butter)
  • About 1 tablespoon softened butter (just for butter flavor)
  • 2 squares unsweetened chocolate
  • 2 eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • Pinch salt
Preheat the oven to 350 degrees. Combine the pecan oil, butter and chocolate in the top of a double boiler over simmering water and stir until the chocolate is completely melted. Beat the eggs in a small mixing bowl and gradually add the sugar, whisking to blend.  Add the flour, the salt, and the chocolate mixture and whisk to blend. Pour the mixture into a lightly greased 9-inch pie plate.  Bake until a tester inserted in the center o the pie comes out clean, 25 to 30 minutes. Remove from the oven and cool.  (The pie can be stored in an airtight container at this point in the freezer.  Thaw completely before serving.) To serve, cut into wedges and top with low-fat whipped cream topping or low-fat vanilla ice cream. Makes 1 pie to serve 8 to 10
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