When my husband and I were dating, we were three hours apart. Since that was the dark ages, there were no text messages, Skype calls, cell phone calls or emails. The only phone calls were only long-distance ones in which one single call could cost more than a monthly cell phone bill would set you back today. As a result, we called only on occasion, but depended instead on the postal system to deliver our daily letters to one another.
One day when I opened my letter from my love, I found a recipe clipped from a magazine enclosed inside the envelope. I still have that page…
Handwritten at the bottom of that recipe he had written,
I took the obvious clue and made him the pie. It is so rich and chocolaty – not like a cream pie, but like fudge…in a flaky crust…topped with whipped cream. Yes, this is for a special occasion – like Valentine’s Day! I haven’t made this recently, so the only picture is this pathetic one from my much-used copy of the recipe. But I thought of this treat this week and knew you would love it! Here is the recipe:
Sweetheart Fudge Pie
1/4 Cup butter or margarine
3/4 cup brown sugar, packed
2 cups semi-sweet real chocolate pieces
2 tsp instant coffee
1 tsp vanilla
1/4 cup all-purpose flour
1 cup coarsely chopped walnuts
9 inch unbaked pastry shell
1 cup whipping cream
2 Tbl chopped maraschino cherries
Cream butter with brown sugar; add eggs, one at a time, beating well. Melt chocolate over hot, not boiling, water; add to creamed mixture with coffee and vanilla. Stir in flour and walnuts. Pour into pie shell. Bake at 375 degrees for 25 minutes. Cool. Whip cream stiff (I like to add about 1/4 cup powdered sugar). Fold in cherries. Spread on top of pie; decorate with chocolate or candy hearts.
Since it’s just the two of us, I’m planning on a new Valentine dessert recipe this year – Chocolate Decadence from Cooking Light.
It makes 4 individual servings – that means dessert for two nights!
Any Valentine’s Day baking plans for you?
From the parsonage windows,