December 13, 2006
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Two new entries to "The Cookbook" link area have been added.....Fudge Pie and Taco Soup.
The soup recipe has been published here before, of course, but I thought it'd be handy to have it readily accessible. The pie recipe hasn't but it's darn good. My brother emailed me last night he's modified it using Splenda for the sweetner, fake eggs, and used semisweet chocolate. Here's what's weird....he says that by using semisweet chocolate instead of unsweetened he lowered the fat content.
Said it was good...in fact, his wife preferred it to the traditional way of making it...but it's not exactly the same.
Point being this is as flexible a recipe as taco soup. Sub part of the white sugar with brown sugar! Toss in some Kahlua! Chuck in some chocolate chunks! It's your pie, America! Enjoy!
Comments (10)
Sure. Sugar has no fat. Therefore is X percent of the "chocolate substance" is replaced by sugar, you've got that much less fat.
That makes sense. What doesn't, especially, is a bit I left out, which is my s-i-l thought the regular pie is "too sweet" (a concept I'm not entirely clear on).
Wouldn't a pie made with semisweet chocolate as opposed to unsweetened chocolate be sweeter?
Seems as if it would be.
IT would depend on what she substituted. If she only put in the chocolate, and left out the sugar and the unsweet chocolate, it could be less sweet, right?
That fudge pie is awesome!
It was Louis baking it, and he subbed Splenda for the sugar, so there was sugar-type-stuff in it.
Maybe Splenda's not as sweet? Maybe Louis didn't use as much as it'd have taken to have been an accurate substitution?
I guess in my medication-induced haze I missed the words Fudge Pie and was wondering the would prompt one to add chocolate chunks to taco soup!!!!??? Ah, the joys of Oxycontin. Better get myself one of those leash things...I tend to wander off after shiny objects anyway. Hate having to take narcotics, but it gets to the point where enough hurting is enough, ya know? Gonna try the soup recipe. Sounds yum!!
When I made the pie with Splenda and the unsweetened chocolate the result was a sour-tasting pie. Mary did like it, but I didn't. By substituting the unsweetened with semisweet chocolate the pie regained some, but not all, of its sweetness. Plus, by using Splenda instead of sugar you are saving some 1,500 calories. Note: pies made with Splenda cook a little faster, and do not 'rise' as much as the original fudge pie.
Also, when you use Splenda it is a cup-for-cup substitution. Hence, two cups sugar: use two cups Splenda.
Thanks, Louis!
Fudge pies "rise"? Can't say I'd ever thought about that. Huh.
When cooking the original Fudge Pie, close to the end of the baking cycle, the filling literally expands and rises up above crust level. I will yank the pie out of the oven when it starts looking like the old stovetop Jiffy Pop popcorn. Upon cooling the filling flatens out; you will be sure that the filling has been properly cooked.
By the by: the next time you purchase a frozen pie crust, look at the calorie/fat content. Appalling. In fact, for my last sugar-free fudge pie I made my own pie crust (using a recipe out of my Splenda cookbook). Saved over 1,000 calories per pie (the homemade crust has 880 calories total).
Indeed, I figured up the calorie content of my sugar-free pie: 1,990.
The calorie content of the original fudge pie: I estimate 5,000 calories.
The sugar-free pie is not 'guilt free', but it does help soothe the guilt feeling.
As for ice cream: Blue Bunny Fat-Free Sugar-Free Vanilla (found at Walmart Grocery) is amazing. Only 80 calories per serving.
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