Title: Fudge Pie
Categories: Desserts, Pies/pastri, To post
Yield: 6 Servings

1/2 c Butter
3 Unsweetened Baking Chocolate
-Squares
4 Eggs, lightly beaten
3 tb Light Corn Syrup
1 1/2 c Sugar
1/4 ts Salt
1 ts Vanilla
1 Unbaked 9" Pie Shell

Melt butter and chocolate together and cool. Beat syrup, sugar, salt, and
vanilla into eggs. Add chocolate and butter. Beat until well blended, and
pour into unbaked shell. Bake at 350ø F. for 25 to 30 minutes until top is
crusty and set; mixture will shake like custard. This may be topped with
ice cream or whipping.

Serves: 6 to 8

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

NOTES : This filling may also be used to make thirty 1 1/2-inch tarts.

Recipe by: Mrs. Miller C. Porterfield, Jr. Posted to MC-Recipe Digest V1
#617 by Bill Spalding on May 23, 1997