Recipes

Fudge Bottom Pie: University of Wisconsin Alumni Association

For the crust:
1-1/2 cups graham cracker crumbs
4 T. powdered sugar

For the fudge bottom:
1/4 c. granulated sugar
2 oz. bitter (unsweetened) chocolate

For the cream filling:
1/4 c. cornstarch
6 T. granulated sugar
1/4 c. cold milk
2-1/4 c. hot milk

For the topping:
1 to 1-1/2 c. sweetened whipped cream or Cool Whip
2 t. grated chocolate

To prepare crust, combine dry ingredients, mixing well. Melt butter, add to dry ingredients, and mix. Press into a 10-inch pie dish and bake at 375° for 5 minutes.

To prepare fudge bottom, heat water and sugar in a small pan (or double boiler) until sugar dissolves. On low heat, add broken pieces of chocolate, melt, and blend with a rubber spatula until mixture thickens. (Mixture is thick enough when the consistency is slightly thicker than hot fudge returned to room temperature.) Remove from heat, spread in bottom of crust, spreading some up the sides. Chill and allow to set for a minimum of 12 hours.

To prepare cream filling, combine dry ingredients, mixing well. Add cold milk (1/4 cup) and mix to smooth paste. Heat second portion of milk (2-1/4 cups) in microwave until hot, place in heavy saucepan (or double boiler), and add cold-milk mixture slowly while beating. Stir with a whip over low heat until thick and no starch taste is present. Beat eggs in a bowl, add vanilla, and add a third of the hot filling mixture slowly while beating until well blended. Add this mixture back to the hot filling mixture while beating, and cook 2 to 3 minutes over low heat. Remove from heat and refrigerate until cold. Spoon into pie shell and chill. Before serving, top the cream filling with sweetened whipped cream or Cool Whip, and sprinkle with grated chocolate.