Bayou Fudge Pie

  • Yield: 6 to 8 servings


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