Devastating Chocolate Fudge Pie

A timing note: The cooking time for the pie is 35 minutes but the pie cools at room temperature and is then refrigerated for at least 1 hour before cutting and serving.

You will also need:

1. A double boiler or homemade bain-marie. The bain-marie is made out of a pot partially filled with water and a heatproof bowl that will fit inside the rim of the pot without touching its bottom. Ideally, the water in the pot should not touch the bottom of the bowl.
2. A large mixing bowl and handheld electric mixer or a standing mixer and bowl.

Making and baking the pie:

1. Preheat the oven to 400 F.
2. In the top of the double boiler or bowl of the bain-marie, melt the butter and chocolate together, stirring as it melts. Then remove from heat. Cool slightly while you mix the other ingredients together.
3. Beat the eggs in the mixing bowl.
4. Add the syrup, sugar, salt and vanilla and beat until the mixture is smooth.
5. Add the chocolate mixture and beat again until all is well blended together.
6. Pour the filling into the chilled pastry shell. Bake at 400 F for 5 minutes.
7. Reduce the heat to 350 F and bake for 30 minutes more. Remove the pie from the oven. The filling will not be completely firm; it will move a little if the pie is gently shaken.
8. Cool the pie at room temperature. Transfer it to the refrigerator and chill it, covered loosely with a sheet of waxed paper, for at least an hour before cutting and serving. Fresh dark cherries look pretty on the plate with a slice of this pie.

An acknowledgement: This recipe is based on one in Beth Tartan’s excellent book “The Good Old Days Cookbook” (1971).