I needed a mental health day in the kitchen so…
This decadent Appalachian Chocolate Fudge Pie is a dessert that originates from the Appalachian region of the Eastern United States. With a dense, fudge-like consistency, it is commonly served in small slices, sometimes with whipped cream or ice cream. This dessert is part of Southern cuisine, (like the recipe for Chess Pie) and reflects the region’s culinary traditions, using simple ingredients to create a rich-flavored pie.
Ingredients
For the pie
- •90 grams (3/4 cup) flour
- •200 grams (1 cup) sugar
- •25 grams (1/4 cup) unsweetened cocoa powder, sifted
- •5ml (1 teaspoon) baking powder
- •1.2 ml (1/4 tsp) salt
- •56.75 grams (1/2 cup) butter, melted
- •2 large eggs, beaten
- •10 ml (2 teaspoons) vanilla
- •54.5 grams (1/2 cup) chopped toasted pecans
- •2 cups mini marshmallows
For the frosting
- •28.375 g (1/4 cup) melted butter
- •25 grams (1/4 cup) cocoa powder, sifted
- •59 ml (1/4 cup) evaporated milk
- •125 grams (1 cup) powdered sugar, sifted
Preparation
Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla and add to the dry ingredients then mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately spread the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely.
