Fudge Pie
By Yankee Magazine|May 23 2002|
Chocolate lovers will find this rich chocolate pie irresistible. It’s guaranteed to disappear from the dessert table — fast! For a smashing presentation, top with sliced strawberries and glaze with a little melted jelly.
Yield
8 servings
Ingredients
6 tablespoons (3/4 stick) butter or margarine
1 cup plus 2 tablespoons white sugar
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
3/4 cup pasteurized egg substitute
1 baked 9-inch pie shell
Instructions
In a large mixing bowl, cream together the butter and sugar. Add the melted chocolate and vanilla and beat well. Add the egg substitute, 1/4 cup at a time, and beat for a full 5 minutes after each addition. Pour into the baked pie shell and refrigerate for 1 day before serving.
