Fudge pie easy to make, surprisingly light

This is one of the easiest and best pies I have ever made.  You only need one bowl and perfect for a beginner.  By the name you would think “Fudge Pie” would seem pretty heavy but actually everyone said it was surprisingly light.  This recipe is adapted from one found in a cookbook put out by The Nashville Junior League in 1977.  Sometimes the old recipes are the best!

Fudge Pie
2/3 cups evaporated milk
½ of a 12 oz. pkgs of semi-sweet chocolate morsels
2 TBSP. butter
1 cup sugar
2 TBSP. flour  (Yes, ONLY 2 TBSP.!)
2 large eggs
2 tsp. vanilla extract
¾ tsp. kosher salt
1 cup chopped pecans
1 9 inch unbaked pie shell (I used a Pillsbury Redi-Crust)
Vanilla Ice Cream
Preheat oven to 375 degrees.   Microwave first 3 ingredients in a large microwave-safe bowl at HIGH for 1 to 1 ½  minutes, whisking every 30 seconds until melted and smooth.
Whisk sugar and flour into chocolate mixture.  Add eggs, 1at a time, whisking just until blended after each addition.  Whisk in vanilla and salt.  Stir in pecans.  Pour mixture into pie shell.
Bake at 375 degrees for 35 to 40 minutes or until set.  Cook 10 minutes before serving.  Serve with ice-cream.  Makes 6 to 8 servings..

Send recipes or comments to Judge Esther Barger, 211 N. Temple, Diboll, TX  75941 or email to ebarger@angelina