Each year, we make around 25 pies each Thanksgiving and Easter (as long as it doesn’t fall during Passover) for a local church that feeds the hungry in its neighborhood. This year, I made buttermilk coconut pies, key lime pies, pumpkin pies (okay, I just like pumpkin, even when it’s not Thanksgiving~!), and hot fudge pies.
Hot Fudge Pie:
1 stick butter
1 cup self-rising flour (I always use White Lily)
1/2 cup cocoa powder
1-1/4 cup sugar
dash of vanilla
1 egg
sweet milk as needed
1 pie crust
Preheat the oven to 350*. Melt the butter in the microwave but let it sit out so that it cools to almost room temperature. Mix the dry ingredients together. Mix the butter and the egg into the dry ingredients. Add a dash of vanilla. Add whole milk as needed to make a mixture that is easily able to be stirred – meaning that it’s not thin, but it doesn’t easily ‘glop’ together. Pour into pie shell and bake for 45-50 minutes. I wouldn’t advise baking it until it’s incredibly firm, just cooked through until it maintains a good consistency, which you ought to get at 45-50 minutes. It is wonderful hot, and really good at room temperature.