Kentucky Bluegrass Fudge Pie
This fudge pie a cross between a brownie and a dense chocolate cake, and better than either. Serve with a scoop of vanilla ice cream.
- Preheat oven to 350F degrees. Grease an 8 x 1-1/2-inch cake pan and set it aside. Combine the flour, cocoa and salt in a bowl, stirring with a whisk to break up any cocoa lumps.
- Beat the butter, sugar, eggs and vanilla until light and fluffy. Stir in the flour mixture. Add the pecans, mixing well. Pour into the cake pan.
- Bake about 30 minutes, until a wooden pick inserted in the center comes out with a few moist crumbs attached. Do not over-bake. Cool in the pan on a wire rack. The pie may be dusted with powdered sugar or served with ice cream.
Note: To toast the pecans, preheat the oven to 350F degrees. Spread pecan halves, or pieces, on a cookie sheet and place in the oven. Stir every 2 minutes to allow even toasting. Bake about 10 minutes for halves and about 6 minutes for pieces. The nuts will darken slightly - don't let them burn. Although they may not look very toasty, they will have a different taste from regular pecans. If halves are used, coarsely chop before adding to the recipe.
Prep time: 15 Min; Cooking time: 30 Min; Total time: 45 Min
Recipe editor Patricia Mitchell