I was looking through my mom’s cookbooks and food magazines and she has a few from the Food & Wine magazine. And I’m talking about magazines from the eighties. Yes, the magazine now has a modern look and is much updated, but the one that my mom keeps is from the eighties, before I was born.
So I was just looking through it and I was amazed at how different it was compared to other food magazines we have now in the present. Well, considering this magazine was published about thirty years ago, it’s understandable how time has changed the whole outlook of things.
Anyway, I tried to do one recipe from it which is a chocolate fudge pie, a must eat for pie and chocolate lovers. I personally am not fond of eating chocolate often (gasp! say what? a girl? not liking chocolate? ’tis blasphemy!) But yes, I never really understood how women can be obsessed with chocolate. Sorry… Though despite all that, I do like preparing recipes consisting chocolate because it is very much a complex ingredient.
This pie is moist and sweet, and can be totally elegant to serve to guests if lightly dusted with icing sugar and garnished with a mint leaf.
– 1 stick (4 oz.) of butter
– 2 oz. of unsweetened chocolate
– 1 cup sugar
– 2 eggs
– 1/4 cup flour
– 1/4 tsp salt
– 2 tsp vanilla extract
– 1 partially baked pie crust (8-9 inches in diameter)
1. Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit.
2. Melt the chocolate and butter either in the microwave, or using the double boil technique making it smooth and runny. Make sure not to burn it. Set aside to cool.
3.In a medium bowl, combine the sugar, flour, salt, eggs, and vanilla extract. Beat it to a smooth consistency.
4. Pour the melted chocolate/butter into the mixture and mix well.
5. Pour the chocolaty batter into the pie crust and bake for 30-35 minutes. The filling would give in a little but should not be runny.
And finally, enjoy the pie! If any of you have any old food magazines from the 80s, let me know, I’m into vintage recipes!