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Title: Walnut Chocolate Bottom Fudge Pie
Categories: Dessert Chocolate
Yield: 10 Inch pie
| TOPPING | ||
| 3 | oz | Cream cheese, softened |
| 2 1/2 | tb | Sugar |
| 1 | Extra large egg yolk | |
| 1 | ts | Vanilla |
| pn | Salt | |
| 1/3 | c | Miniature semisweet |
| Chocolate chips | ||
| 1/3 | c | Sweetened flaked coconut |
| FUDGE PIE BATTER | ||
| 1/2 | c | Unsifted cake flour |
| 1/4 | ts | Salt |
| 4 | oz | Unsalted butter, melted |
| And cooled | ||
| 3 | oz | (3 squares) unsweetened |
| Chocolate, melted, cooled | ||
| 1 | c | Sugar |
| 2 | Extra large eggs | |
| 2 | ts | Vanilla extract |
| 3/4 | c | Chopped walnuts, LIGHTLY |
| Toasted and cooled | ||
| OPTIONAL TOPPINGS | ||
| Whipped cream | ||
| Vanilla ice cream | ||
| Frozen yogurt | ||
| Fresh fruit | ||
This is a soft, crustless pie.
Preheat oven to 350 degrees. Spray the inside of a 10 inch pie pan with nonstick cooking oil spray.
Prepare the topping by beating the cream cheese and sugar in a standing mixer on moderately high speed for one minute. On low speed, blend in the egg yolk, vanilla and salt. Scrape down the sides of the mixing bowl to keep the batter even textured. Then stir in the chocolate chips and coconut, set aside.
For the pie batter, stir the flour and salt in a small bowl. In a medium size mixing bowl, whisk the melted butter and chocolate until thoroughly combined; blend in the sugar, eggs and vanilla. Then stir in the flour mixture, mixing until all the flour is absorbed. Stir in the walnuts.
Scrape the chocolate batter into the prepared pan. Spoon the topping over the chocolate batter and using the top of a kitchen knife, lightly swirl the vanilla mixture through the chocolate, leaving a surface layer of the vanilla mixture over all.
Bake in the preheated oven for 25 minutes to 30 minutes or until just set The center will be soft, and the pie will firm up a little as it cools.
The pie will remain fudgy/creamy with slightly firmer edges.
Serve the pie warm or at room temperature, with whipped cream, vanilla ice cream, frozen yogurt and/or fresh berries, or just plain. Refrigerate any leftover pie in an airtight container.
Per Serv - not including optional toppings: 388 cal; 5 gm protein; 38 gm carbo; 26 gm fat; 98 mg chol; 11 gm sat fat; 129 mg sodium.
Washington Post May 8 1996
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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