1 Review of Grass Roots Fudge Pie

From: TGirl,RN

On Sep 13, 2009

Made this pie last night, and want to say firstly, that I will make again, with a tweek or two. I pre-baked my crust, because we were concerned that the crust would be doughy or soggy otherwise (glad I did..would recommend pre-baking for a good textured crust). This mixture was enough to nearly overflow a standard 9 inch crust. (suggest putting liner on baking sheet to catch any bubble-overs). After baking for 30 minutes, filling was still runny, so I kept it in for about 40 minutes total to get the jello consistancy mentioned in the recipe. After allowing to cool to room temp, the consistancy was still extremely soft, nothing you could serve in pie wedges, so we stuck it in the fridge for a couple hours, and that did bring the consistancy to what I believe would be expected in a pie. So I would recommend any others who make this to plan on refrigerating the pie (unless I did something horribly wrong and room temp was supposed to bring a different texture). The flavor is pleasant, but not very chocolatey (is that even a word? lol), so I would increase the amount of cocoa used-that may be a personal thing, I'm not sure. Again, I do NOT want to disuade any others from making this pie. It is good!! I would just suggest pre-baking the crust, refrigerate the finished product, not just cool it, and perhaps add more cocoa powder (in case it was just me, taste the batter..if it tastes good, go with it..it's easy enough to add cocoa to taste prior to pouring into the crust) Thank you for the recipe, SarahBeth! I will be making this again