I'm daughter to Lissie, sister to Jess, wife to Brien, mom to Hannah, Lily and Eleanor. I am a stay at home mom to my girls, and my free time is dedicated to gardening (I confess I'm still a novice and look to Lissie and Jess for advice), baking and cooking, and card making. I'm doing my part to make the earth a bit greener, trying hard to avoid processed foods and HFCS, and find the "slow food" movement intriguing and inspiring. I love visits to my local farmers' market, fresh produce, reading, getting out in nature, and spending time with my family.


Catholic, homeschooler, lover of books and great wine and an amateur gardening addict.


I'm Melissa aka "Lissie", mother of Rachael and Jessica, and grandmother to a passel of the sweetest children on the planet. I'm a semi-retired public educator and professor who works from home for a small publisher. I am a lover of all things beautiful ... flowers, the mountains, nature scenes, the innocent faces of children, and my rock and fossil collection, to name a few. I enjoy shopping at the farmers' market for fresh foods and then experimenting with new recipes. Good food and good wine delight me. I love to travel so my suitcase is always packed. Like my daughters, I take pleasure in simple things ... clothes drying on the line, tomatoes so fresh they are still hot from the sun, good books, and interesting movies. I'd like to know everything before I die.
Chocolate Fudge Pie

Ah, chocolate fudge pie...:sigh:  It's rich, chocolatey deliciousness, and Jessie inevitably asks for the recipe around this time of year so I thought I would go ahead and post and share (that, and Jori asked for it too ;oP).

This is a pie whose recipe doesn't call for a crust.  However, I like crust with my pie, so I'll use either a regular pie crust or a graham cracker crust (and as I was feeling lazy today, graham it was).


  • 1/2 cup butter
  • 3 squares (1 ounce each) unsweetened chocolate
  • 1 1/4 cups sugar
  • 1/4 cup flour
  • pinch salt
  • 1/4 teaspoon vanilla
  • 3 large eggs
  • 1/4 cup chopped pecans


Directions for Chocolate Pie
Melt butter and chocolate in double boiler; beat in sugar. Fold in flour and salt. Add vanilla. Beat eggs; fold into chocolate mixture with pecans. Turn into a greased 9-inch pie plate. Bake at 350° for 20 to 30 minutes. Center of the chocolate pie should still be moist when done.

This pie is incredibly fudgy and is wonderful when served warm with a scoop of vanilla ice cream on top. :o)

Happy Thanksgiving, everyone!




Jess said...
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Jess said...

I always put real whipped cream all over the top right before I serve it. It is heaven on a plate. I am not a chocolate person and even I always over-eat this pie! Yum, yum, yum!

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