Cooking, Desserts, food, recipes

Aunt Korinne’s Fudge Pie, by Beverly Hicks Burch

Aunt Korinne’s Fudge Pie

By Beverly Hicks Burch

1 cup sugar

½ cup self rising flour

2 heaping tablespoons cocoa

Pinch of salt

1 stick butter (1/2 cup)

1 teaspoon vanilla

½ cup chopped nuts

2 eggs

Preheat oven to 325 degrees. Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients together and then add to butter mixture and stir until blended. Fold in nuts. Pour into greased pie dish and bake for 30 minutes at 325 degrees.

Serve with your favorite vanilla ice cream. Enjoy!

© 2007 Beverly Hicks Burch All Rights Reserved.

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2 thoughts on “Aunt Korinne’s Fudge Pie, by Beverly Hicks Burch”

  1. So, this week my SO (he’s the baker, I am the chef that can’t bake) has baked so many sweet, tasty, gooey treats that I had to put the foot down and tell him NO MORE! We’re not doing enough hiking right now to burn off cinnamon rolls, apple pie, the Best Oatmeal-Walnut-Raising Cookies Ever, and a blackberry cream cheese tart.

    Now, I am regretting the moratorium, because this recipe has my mouth watering. Oh, YUMMY! Thanks for sharing!

  2. You’re so welcome!

    It is yummy…especially topped with that vanilla ice cream. I can’t make it very often because all of these ol’ aliments and the meds I take have wrecked havoc of the bod, but ever once in a while I like to make it and indulge in the wonderful gooey decadence ;-).

    Sounds like you two have be doing some pretty good cooking yourselves…Wow!

    Enjoy those hikes…the weather will be getting cooler and the colors will be turning…now that’s heaven!

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