Fudge Pie

This is a family favorite -- although sweet Hudson can't have any these days due to the wheat, but I'm working on a wheat-free crust and contents for him. This also work well in miniature using a cookie cutter with the crust and a mini-muffin pan. My mom passed this recipe down to me from a friend of hers from Lebanon, Tenn.

Fudge Pie

2 eggs, beaten
1 stick butter
1 cup sugar
1/4 cup all-purpose flour, sifted
1/4 cup cocoa powder, sifted
1 teaspoon vanilla
1 unbaked pie crust (homemade is best, Pillsbury is next, frozen is tolerable!)

Beat eggs with a fork or whisk in a small bowl; set aside. Melt butter in a medium sauce pan over medium heat; add sugar and stir until dissolved. Remove from heat. Add sifted flour & cocoa; stir will. Stir in the vanilla. Temper the eggs by adding about a tablespoon of the chocolate mixture to the eggs, and stir to combine. Then, add the egg mixture to the original pan of the chocolate mixture; stir well to combine thoroughly.

Pour mixture into an unbaked pie crust. Bake at 325 for 40 - 45 minutes or until the middle is set. Serves 8 if you're lucky!