Edelweiss fudge pie

For today’s bread-and-tea I felt too lazy to do the brioche that I’ve been thinking about for the past few weeks, so I dug out out my old recipe index cards to find out what recipes I used to use for bread and bread-like things, most of which I have not made for 30 years. I found a recipe for “Anahid’s Gatah” (an Armenian quickbread that I used to make a lot as small rolls for potlucks), for “Cariadoc’s Way Bread” (a yeast bread with a lot of dried fruit and nuts), and “Edelweiss fudge pie”.

After some dithering, I decided to do the fudge pie. This is a recipe that I got from my mother at least 40 years ago—I think it may have come from a Pillsbury Bake-off cookbook, but I’m not sure of that.

2 oz semi-sweet chocolate (I’ll substitute Trader Joe’s dark chocolate)
3 large eggs
1 teaspoon vanilla
½ cup butter
½ cup sugar
½ cup brown sugar (firmly packed)
½ cup flour

Preheat oven to 325°F.

Melt butter and chocolate together—cool to room temperature.

In large bowl, beat eggs until foamy, add sugars, and beat 1 min.

Blend in flour, add chocolate-butter mixture and vanilla, and beat 1½ minutes.

Pour into greased 9″ pie pan and bake 40 minutes at 325°F.

Update 2020 May 8: The pie was much as I remembered it, though perhaps a bit too sweet for my tastes now.  Replacing the semisweet chocolate with unsweetened chocolate might help. Here are some photos:

Fresh from the oven, the pie is quite puffy.

As the pie cools, the filling settles into a dense fudge brownie.

Here is a single slice, showing how the crisp upper crust cracks.