We had some excitement in the kitchen this past week. Monday was Pi Day. My son’s terrific Geometry teacher put out a request for Pie donations.  I said yes, but wasn’t sure what kind I would make.  It needed to be quick, simple, preferably non-in-need-of-refrigeration since that is limited at the school. The answer – Gooey Fudge Pie. This is one of my mom’s signature pies.  She adapted the recipe from Entertaining with Friends Cookbook (written by and benefitting Vanderbilt Children’s Hospital).

Of all of the baking I do, I don’t end up making pies very often- I think the potential of crust burning and/or falling apart feels high risk to me and because I am often feeding a larger group than a pie can serve.  But I sure love to eat pie! This one is a winner (I especially love it when served with whipped cream or ice cream.)

Jennifer’s pie photo she texted me

About the time my crusts were thawed on Sunday evening. (I used bought crust that I had in the freezer), I got a group text from my sister letting my mom and me know that she had just made 2 gooey fudge pies for Ben’s math class for Pi Day, wondering how we would be celebrating Pi Day. It must run in the family!

a few hours later, my pair of pies

They are so easy to make, with ingredients you most likely have on hand.  I didn’t get to taste the pie this time (a downside to pies- no way to sneak a slice without it being obvious) but Asher gave a good report, and the plates came home empty.

Gooey Fudge Pie
(from Elaine Williams- Mom)
1/2 cup semi-sweet chocolate chips
1/2 cup bittersweet chocolate chips
1 stick (1/2 cup) butter, softened
2 eggs
2 Tbsp. flour
1 cup sugar
dash of salt
2 tsp. vanilla extract
1 unbaked 9 inch pie crust

Toppings (optional)

Preheat oven to 350 ˚.  Melt the chocolate and butter in a glass bowl in microwave, stirring occasionally until blended.  Remove from oven and set aside.
Add whisked eggs, flour, sugar and salt. Stir. Stir in vanilla. Pour into the prepared pie shell (Mom suggests the Pillsbury Refrigerated Pie crust).  Bake for about 25 minutes or until the center is still slightly liquid.  Cool on a wire rack. Slice and eat.  Add toppings of your choice.
Toppings: ice cream, hot fudge, caramel sauce, toasted sliced almonds or whipped cream.  (Click HERE for whipped cream instructions).

In honor of St. Patrick’s day, this week for our small group meal we decided to get crazy and have a “Green Meal”. We have a google doc each week where everyone signs up for what they will contribute. So this week we just had a blank page where we all wrote what GREEN item we would bring (trying to make a balanced meal). It was an incredibly delicious meal. I don’t know how I would describe it, but we are already thinking about the next color-themed meal we will share.  We agree that some colors would be less healthy than this one!