Bayou Fudge Pie

  • Yield 6 to 8 servings

This pie has a unique chocolately crust.


24 -- chocolate wafers, crumbled (about 1 1/4 cups)
1/4 cup butter, softened
1/2 teaspoon cinnamon
12 ounces semisweet chocolate
1/4 cup (1/2 stick) butter
1/4 cup rum (optional)
3/4 cup packed brown sugar
2 teaspoons instant coffee
3 -- eggs
1/4 cup flour
1 cup chopped pecans


  1. Mix the first 3 ingredients in a bowl.  Press into an ungreased 9-inch pie plate.  Melt the chocolate and 1/4 cup butter in a double boiler over hot water, stirring constantly.  Add the rum, brown sugar, coffee granules, eggs and flour in the order listed, stirring after each addition.  Stir in the pecans.  Pour into the prepared pie pate.  Bake at 375F for 25 minutes.  Cool on a wire rack.  Serve warm or at room temperature with whipped cream.

Recipe reprinted with permission from the Assistance League of the Bay Area’s Settings on the Dock of the Bay (the Assistance League of Houston, Texas, 1999).




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