Fudge pie

Fudge pie: This "Joy of Cooking" recipe from the 2006 edition is rendered in the classic memo-like style. The sly headnote is another signature touch of the popular tome.

October 17, 2012
Prep: 20 minutes
Cook: 35 minutes
Servings: 8, one 9-inch pie

Note: This "Joy of Cooking" recipe from the 2006 edition is rendered in the classic memo-like style. The sly headnote, another signature touch of "Joy," reads: "A crustless pie or cake unexcelled in its delicious and devastatingly rich quality. But do not let a little devastation deter you." The pie tends to stick; butter the pan well and cut slices while still warm.

Heat the oven to 325 degrees. Grease a 9-inch pie pan.

Cream together: 1 cup sugar
1/2 cup (1 stick) unsalted butter

Beat in: 2 large egg yolks
2 ounces unsweetened chocolate, melted and slightly cooled

Beat in: 1/3 cup all-purpose flour
1 teaspoon vanilla

Stir in:
1 cup chopped walnuts or pecans
Whip until stiff but not dry:
2 large egg whites
1/8 teaspoon salt

Fold into the batter. Pour into greased pie pan and bake for 30 to 35 minutes. Serve topped with: Ice cream or whipped cream

Nutrition information:
Per serving: 382 calories, 26 g fat, 11 g saturated fat, 77 mg cholesterol, 33 g carbohydrates, 7 g protein, 57 mg sodium, 1 g fiber.

wdaley@tribune.com