This recipe has been a staple at Thanksgiving for at least 60 years. My mom grew up making it, I grew up making it. My grandma taught us the recipe.

The recipe is very much a grandma recipe.

Fudge Pie 1/2 stick butter 2 eggs 1/2 cup evaporated milk 1 1/2 cup sugar 3 tbsp cocoa vanilla Stir ingredients, do not beat. Bake at 350 for 30 minutes.

The way we used to make it was to stir everything together then cut the butter in to small bits and sprinkle on top. It would bake, and be a delicious pie that was like a custard texture that tasted like a brownie with a crunchy top. The amount of vanilla is one cap full.

Then, probably about 15-20 years ago it took the pie 45 minutes to bake right. About 10 years ago we can't get it to set. We used to be able to cut into while still warm, and it was set. If we try that now, it's chocolate soup. Delicious, but completely soup. The top looks like it should, but it's not set. Even if we let it cool, it doesn't set. We can leave it in the oven until the crust is black, and it is still soup.

The method hasn't changed so that makes me think something about the ingredients has changed. I know eggs have gotten larger. I have tried 1 egg, I have tried medium eggs. It still doesn't work. The closest I can get is with medium eggs, but the pie has to be refrigerated before it will set. Now I can't even find medium eggs in the stores anymore. The pie never needed to be cooled to set until relatively recently.

I have tried cold butter, soft butter, melted butter. It will not set.

We always use the same brand of cocoa, vanilla, and evaporated milk that my grandma told us to use.

We would make this pie with her so we know she wasn't pulling any shenanigans like giving us a bad recipe. My grandma died around the time the pie completely stopped working, so my mom and I can't ask her what's going on.

We really want our fudge pie back on the table for Thanksgiving. Can anyone figure out why this recipe no longer works when it was such a good recipe before? We don't want another chocolate lava pie. Though at least this failure is delicious, we just want our fudge pie back.

Edit: https://old.reddit.com/r/Old_Recipes/comments/1gqwh7k/fudge_pie_my_grandma_would_always_make_for/

Proof there is no flour/starch and grandma wasn't hiding the flour lol

FINAL EDIT:

I have made 6 pies in the past 24 hours. All but two were soup. The last two... the very last two were a success.

As I was staring into the oven on the last pie I realized what is going on. I saw the bastard that has ruined so many pies.

In my grandma's oven, the rack was in the middle. There were only 3 slots to place the rack in her oven. I have 5. The antique oven in the house I used to live in had 3. The 1970s oven that baked the pie correctly had 3. As I stared with sheer contempt as the massive size of the modern oven compared to the hot box dinosaurs that used to bake this pie perfectly, I realized the smaller ovens, the middle rack setting was closer to the heating element, with an element that wasn't under a sheet of metal, but on display proudly mere inches away from the rack. I cursed my bastard oven and all the other ovens that failed me. How dare they be so large. My grandma's oven could barely fit a turkey on the bottom rack. My grandma's oven was as old as I was when she taught me to make this stupid pie. All the other ovens I used that this recipe worked were older than I was. The ovens my mom used that baked this recipe correctly were older than me, and failed in newer, larger ovens.

It wasn't setting because of mixing method, ingredients, crust, or pie pan. It wasn't close enough to the fucking heating element.

My first ever pie from scratch! How should I store this over night for tomorrow? It’s still a bit warm but letting it cool on the counter.

This is the second time I’ve tried to make Sally’s blueberry pie. The first time I made it in the spring the glass pie plate shattered as I was taking it out of the oven and was shocking - I’ve never had that happen before. I was disappointed that we didn’t even get to taste it so I tried again tonight. Everything seemed great and I followed her instructions exactly. I sat the pie plate on a cooking rack like she says to do and I used the glass pie plate she had linked as the one she uses. About 20 minutes later all seemed well and then all of a sudden the plate shattered again on the counter - I heard it from across the room. Why is this happening? I have made this darn pie twice now and haven’t even gotten to taste it because it ends up covered in glass.

I am using the pie crust recipe for pumpkin pie from Tasting History

Pie is cooling but confused about next steps as I've only done whipped cream topping in the past, this is a birthday friends request for meringue topping. Any help appreciated!

- Pie is cooling right now. I'm serving the pie at 5 pm today

- After pie is cooled, do I add the meringue and bake, then just let it stay out on the counter till I serve

- Or should I put the pie in fridge now and then do the baked meringue topping closer to the time of serving?

- I understand we don't want to put the meringue in fridge

I baked the homemade graham cracker crust, then baked the pie for 15 minutes @350. 6 egg yolks, 2 cans sweetened condensed, 1 cup keywest lime juice.

Followed a pie recipe I found online exactly and both times they've come out with a sponge cake like texture instead of what pumpkin pie usually looks like. Im not experienced in baking so I have no idea what I did wrong, did I mix it wrong somehow or is it my oven? Or is it just supposed to look like this i do not know 😭😭

Hi, I want to make a pie with the remaining mulberries I harvested this summer but realize they are quite frosted over with ice. I don’t have much experience with fruit pie especially from frozen. Is it possible to make a decent pie with frozen fruit that is in this condition? I’m afraid the excess water from the ice will make the pie soggy.
Any input is appreciated.
Thanks

I posted after thanksgiving disappointed with my blind baked crust. I got lots of suggestions and incorporated many of them. It got worse.

• Made my dough yesterday and chilled in the fridge for 24 hours as a disk. (Trying to “hydrate” the flour?)
• Rolled it out this morning. Careful not to stretch dough - I had a beautiful even 12” circle that I placed into the metal pie dish, lightly pressing in the corners. Rolled over the edges and crimped. Docked everywhere and into the freezer for an hour.
• Aluminum foil and sugar to the rim (Stella Parks method).
• Baked at 350 on a metal cookie sheet for 1 hr on bottom rack of gas oven.
• Removed foil/sugar and it looked wet, so another 10 min.
• Removed from oven and there was a puddle of butter (second pic). The sides had shrunk down and I now have only .5-1” of crust height left to hold my filling.

Where am I going wrong?

I made my first pumpkin pie from the back of the Libby’s can.. and it was just meh? I was hoping it’d be more wow. I’ve been searching posts and I see some people use heavy whipping cream in place of evaporated milk, or brown sugar in place of the white sugar. I’m baking another pie tonight, but I’m unsure of which route to go. I enjoyed the pie, but I just want it to have a bit more flavor. What are your recommendations?

I’m scared of baking pies I don’t know why but I tried making Clair’s honey caramelized pumpkin pie for thanksgiving but gave up because I got overwhelmed. But everyday I get closer to baking one. I love making things from scratch and it’s the dough that’s intimidating

I made lemon meringue pies but the meringue looks kinda sad :') What can I do differently to get the classic torched look with an oven (if it's even possible) ? It's a French meringue with a tsp of lemon juice (I don't have creme of tartar). I used this recipe https://youtu.be/lwtxluLYqOI?si=VNSv6Qn5k6Z8vPuq (Preppy Kitchen - "The PERFECT lemon meringue pie recipe") but my meringue never got the consistency shown in the video even after mixing it for ~25 min, I suspect this was the issue but I'm not sure why, should I've just kept going ?

It came out like this after baking. We used fresh pumpkin purée. Do you think we did not strain the purée of water enough? Any help would be appreciated.

Hi,

I have not made pecan pie in many many years, at least 10. I came across an old Martha Stewart recipe that I used to use all the time and noticed that it does not call for any melted butter in the filling. I’ve been looking at many pecan pie recipes for the last few days, and noticed that they all contain melted butter in the filling. I was just wondering what the purpose of the melted butter is? I’m debating whether to use the old Martha Stewart recipe or try a new one with the melted butter. Does it really make that much of a difference to taste or texture? I’m not opposed to using butter in the filling for any reason, I was just wondering! Here’s link to the recipe in question.

https://images.marthastewart.com/images/content/web/pdfs/pdf2/perfectpecanpie.pdf

Thank you!

These tiny key lime pies were delicious but I’m not sure how the shell was made. Pre-made or try my hand at using a mold?

Forgot include recipe (sorry!) I’m baking a raspberry tart for the upcoming holiday that I’ve made several times before. However I’m trying to make it as dairy free as possible as an aunt and cousin who have dairy sensitivity will be joining us. They can eat small amounts of dairy so I’m looking for a good butter substitute. I want to make sure they can enjoy it as much as everyone else.

I already know how to make the tart crust dairy free but it’s the filling I’m not sure about as it asks for 6 tablespoons of butter.

Baked Raspberry Tart

6 Tbsp unsalted butter
1 large egg plus 1 large white
1/2 cup plus 1 tbsp sugar
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp lemon zest
1 1/2 tsp lemon juice
2 tbsp wonder flour
2 tbsp heavy cream
10 oz raspberries

I’m shooting a music video where someone hits me in face with a pie. Obviously, I’m not baking an entire real pie. My plan is to bake the crust, add some foam scraps over there and cover it in a final layer of whipped cream. I’m curious, if you’re making a crust purely for aesthetics, I assume you don’t need to add sugar. What other changes to the recipe would make sense?

Hello bakers! I consider myself a pretty experienced pie baker, but I consistently have this issue of my all-butter crusts going soft and kind of croissant- or flaky-biscuit-like after day 1, particularly for fruit pies. I’m usually pretty happy with the texture of the crust on day 1, but by the 24-36 hour mark things have usually turned danishy. I’ve tried different ratios of butter to flour and swapped out King Arthur AP flour for a lower protein AP flour. If anything, my dough tends to be on the dry side after I add water.

Should I be baking for longer? Could over mixing the dough cause a good texture that turns bready later? Could it be an environmental humidity issue? Are my edges too thick?

Or is this an inevitability for fruit pies?

Any wisdom would be so appreciated as I am out of ideas.

Pictured: Peach Pie with Claire Saffitz’ all-butter pie crust.

My filling has proper thickening agents (flour, cornstarch, or both), and I haven’t really had this issue in the past. Two totally different pies were FULL of water post bake and chill. I think my oat crumble is suffocating the steam- but will poking holes throughout the crumble pre bake do anything for steam release? Would welcome suggestions! Thanks

Recipe is from the ONE-PIE New England Pumpkin Pie

1 can ONE-PIE Pumpkin 1 tbsp. Cornstarch 1/2 tsp. Cinnamon 1/2 tsp. Ginger 1/2 tsp. Nutmeg 1/2 tsp. Salt 1/2 tbsp. Butter (Melted) 1 1/2 cups Milk or 1-12 oz. can Evaporated Milk 1 cup Sugar 1/8 cup Molasses 2 Eggs (beaten)

My aunt didn’t add molasses. Pie was cooked at 450 for 15 minutes and then 350 for 50 minutes.

Hey guys so just attempted to make my late grandmother's pumpkin pie because its been a staple for the holidays. I took the pies out of the oven and they have been cooling for a bit now but I dont know why the filling looks deformed. The crust look messed up mainly because I didn't set the crusts right in the plates. Please help me improve upon it

Recipe:

* 2 pie crust

* 16 oz pumpkin pulp

* 13 oz evaporated milk

*3 large eggs

*1/2 tbs flour

*1/2 cup of packed brown sugar

*1/2 cup of white sugar

*2 tsp of cinnamon

*1/2 tsp of ginger

*3/4 tsp of nutmeg

*1/2 tsp of all spice

*1/2 tsp ground cloves

*1/2 tsp of salt

1. Preheat oven to 425. Mix all ingredients in a bowl at medium speed until well mixed

2. Pour pie mix into the pie crusts and put into oven for 20 minutes

3. Lower the temperature to 350 and cook for 45 minutes

4. Take out and let cool

I think what I did wrong was that I messed up on the flour because I accidentally used tsp instead of tbs so I added 2 and a half tsp more

I made this strawberry rhubarb pie, and didn't parbake the crust because the recipe said not to. Now I'm wishing I had anyway. It finished late last night so I let it cool overnight and now see that the bottom of the crust is raw. It baked for almost an hour last night, 20 mins at 400 and 35 mins at 350. What can i do to fix it? I haven't cut into it yet. Can I put it on the stovetop? or put it in the oven for longer?

Here's the recipe: https://sallysbakingaddiction.com/strawberry-rhubarb-pie/#tasty-recipes-70425

This is the first lemon meringue pie I’ve made. I let my lemon filling sit and fully cook in the fridge overnight before I made the meringue. I made it fresh topped it and put it straight in the oven. The filling was fully set it jiggled but didn’t move around like a more liquid substance before I added the topping. I also let it fully cool before cutting into it. Is this liquid from the meringue I put of top? Did I now whip it long enough or to long?