From the Novice Nosher

I don’t like to tweak much without the BF Mom’s approval, but I do like to add a little bit extra to give it my own touch. When I don’t have time to make a pie crust from scratch, I like to use a pre-made crust that can be found in the baking aisle. But I love to make a graham cracker crust that goes great with the chocolate in the filling. And to put on top of that fudge filling, I like homemade whipped cream, with a touch of vanilla. But Cool Whip can serve as an easy, time-saving and equally delicious creamy topping. I’ve included the recipes for the graham cracker crust and for the whipped cream, just in case you want to go that extra mile for your valentine.

• 1 stick of salted butter (melted)
• 1/4 cup cocoa powder
• 1/4 cup flour
• 1 cup sugar
• 1/4 tsp. vanilla
• 2 eggs
• 1 unbaked pie crust (or 1 pre-baked graham cracker crust)

Directions
Preheat your oven to 350 degrees. Mix all of the ingredients except for the pie shell in a medium-sized bowl. Pour the mixture into the pie crust. Bake at 350 for 25 minutes.

• I box of graham crackers (at least 24 crackers)
• 6 tblsp. butter
• 1/4 cup sugar
• Optional: cinnamon, nutmeg, or allspice

Directions
Melt the butter. Crush the graham crackers in a bag with a rolling pin until it’s in fine pieces. Measure 1 1/2 cups of the crumbs and pour into a medium-sized bowl. Add the sugar and the melted butter. Mix the ingredients together to blend, then transfer to a pie pan and press into it firmly. To pre-bake, bake it in the oven for 8-10 minutes at 350F.

Whipped Cream

Team it up with this Fudge Pie and you’re guaranteeing the ultimate foodgasm!