When the only picture I have to offer you is one of its empty plate.
After it was ravaged in mere minutes.
Ok, not really mere minutes.
But in under an hour.
I found this recipe a few weeks ago when someone I follow on Twitter linked to it. It was rather fortuitous timing because my stepdaughter was coming over for dinner, and I had all the pieces of our meal planned … except for dessert.
With ingredients I already had on hand, it was pretty much a no-brainer. And then only compounded when I saw the words “hot fudge” in the title, since Nick pretty much loves those words when it’s attached to something he can put in his mouth.
So make it.
Whether you’re dealing with a broken dishwasher, a broken heart, or a broken moment in a crazy schedule when you have a few minutes to whip something up for an impromptu dessert.
This is that.
And now it’s yours too.
PS – Do take a moment to read the story behind the recipe at the link below; it’s too sweet not to.
Hot Fudge Pie
Recipe courtesy of IslandEAT
Serves four to six (or eight, if the ice cream scoops are big…)
4 ounces unsalted butter, with a bit extra for greasing pie plate
1 ½ squares unsweetened baking chocolate (1.5 ounces)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
¼ cup AP flour (that is “all-purpose” for those of you not yet hip to food jive…)
2 tablespoons milk
1.Pre-heat oven to 350 degrees.
2.Butter an eight-inch diameter pie plate or cake pan – use a glass or ceramic, if possible – or use cooking spray
3.Melt butter and chocolate (I use a microwave – pretty much just for this task – at 50% power at 30 second intervals, just until the chocolate is almost entirely melted, and then stir). Cool.
4.Mix sugar into beaten eggs, combine until sugar is fully incorporated.
5.Mix in butter-chocolate mixture until completely blended.
6.Add vanilla and milk. Stir well.
7.Fold in flour, mixing just until no white streaks remain – do not overbeat.
8.Bake for 25 minutes.
Serve with ice cream for the full upside-down hot fudge pie treatment.