Miss Mary Bobo’s Boarding House Fudge Pie
An excellent pie for your holiday table this year. An easy-to-make fudgy pie using a ready crust - or you can make your own favorite crust. Included is recipe for a whiskey pie crust as well for the Jack Daniels lovers!
1/4 cup (1/2 stick) butter 1-1/2 cups sugar 3 tablespoons cocoa powder 2 eggs, beaten 1/2 cup evaporated milk 1 tablespoon Jack Daniel's® Tennessee Whiskey 1 (9-inch) graham cracker piecrust Sweetened whipped cream Heat oven to 350°F. Melt butter in a saucepan over medium heat. Stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel's. Pour into the prepared piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel's Sprinkle cream with a dusting of cocoa powder. Makes 8 servings.
Whiskey Pie Crust for those that would like to try this:
6 tablespoons very cold unsalted butter
3/4 cup all purpose flour
1/2 cup white whole wheat flour
1/4 cup powdered sugar
1/4 teaspoon kosher salt
1/4 teaspoon espresso powder
1 to 3 tablespoons cold half and half (or substitute heavy whipping cream)
2 tablespoons Jack Daniel’s® Tennessee Whiskey
Prepare the crust: Dice the butter, then place it in the freezer while you prepare the other ingredients. In the bowl of a food processor fitted with a steel blade (or a medium mixing bowl), place the all purpose flour, whole wheat flour, sugar, and salt, then pulse a few times to combine. (If not using a food processor, stir the ingredients together in a medium bowl). Add the butter pieces, then pulse just until the dough resembles a cobblestone street. Some pieces will be the size of peas, others oatflakes. (Without a food processor work the butter into the dry ingredients with a fork or pastry blender.)
Dissolve the espresso powder in 1 tablespoon of the half and half. Sprinkle over the crust mixture. Sprinkle on whiskey. Add up to 3 tablespoons (or more, if necessary) of the half and half to the dry ingredients, pulsing a little after each. Add only as much half and half as you need to for the dough to just hold together when you take a handful. On a lightly floured work surface, pat the dough into an even, flat, 1-inch disk, wrap in plastic, then refrigerate 1 hour or overnight.
Prepare the pie: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Remove the dough from the refrigerator and allow it to warm at room temperature until it becomes flexible enough to roll, 15 to 30 minutes. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a regular (not deep-dish) 9" pie pan that’s at least 1 ¼ inches deep. Trim and crimp the edges, then place the crust in the freezer to chill, while you prepare the filling.