Fudge Pie

One of my goals this year is to try a new recipe every week and blog about it. So, here is week #1.

My mother and Mimi have made this pie ever since I can remember... and I've always loved it! Mimi made one of these for both Thanksgiving and Christmas and I failed to get a piece both times! Since I've been craving it, I decided to try and make one, even though I've tried before. I failed before; it separated. I asked Mimi what I did wrong and she said I overbeat it.

Take 2, last night:

Fudge Pie

1 unbaked 9” pie shell
1 stick butter
2 sq. unsweetened chocolate
4 eggs
1 ½ c. sugar
3 T light corn syrup
1 tsp. vanilla
¼ tsp. salt

In saucepan, melt butter and chocolate together over very low heat. With rotary beater, beat in rest of the ingredients until just blended. Pour into unbaked pie shell. Bake in 350° oven for 30 to 35 minutes or until knife inserted halfway between center and edges comes out clean. Do not overbake. Pie should shake a little in center like custard so it will not be too stiff when cool. Cool pie thoroughly before cutting.

Results: I can't get this "beating/blending" down pat; it separated again. The top should have a very smooth, glass-like look to it. Mine didn't. It looked a little bumpy. After it cooled completely, I cut into it. Again, separation occured. Dang. So what I ended up with was a pecan pie filling goo at the bottom with the chocolate on top.

What did I do wrong? I mixed all the other ingredients together in a glass batter bowl with a whisk while the chocolate and butter were melting. I was careful to just blend. Then, when the melted chocolate mixture was ready, I poured it into the other and carefully whisked until just mixed.

I called Mimi this morning. She said I overbeat it. What?? I was very careful (I thought). Also, I shouldn't mix or stir ANYTHING until it's all in the saucepan together. So... I'll try again. But, for the record, it did taste good, it just looked odd.