Posted: 11/22/2010 9:08:56 AM
This is a fantastic pie. Although I agree that the color is not as dark as the picture, the taste is wonderful and the texture always turns out fine for me. You can give the sugar a whirl in a food processor if you feel it is not fine enough. My friends & family love it. I also use the pasteurized eggs, but have tried the egg product which also worked fine.
Posted: 11/21/2010 12:52:01 PM
happyt, that is why they have "pasteurized eggs or egg product" listed and not just "eggs" the egg product has been processed which kills the bacteria, even though it is rare for eggs to have problems these days.
Posted: 11/21/2010 12:00:50 PM
I would be afraid to use this recipe since the eggs are not cooked.
Posted: 11/17/2010 7:34:49 PM
This was the Oshkosh, WI Athern Hotel's "Kentucky Fudge Pie" recipe and we had it there from the 50's. Only difference is I still use raw eggs.
Posted: 11/16/2010 12:48:53 PM
This is almost identical to a recipe published by military wives in the 60's. The texture problem is most likely because the sugar is not fine enough. I've never actually been able to OVER beat it so it might also be underbeaten adn the eggs don't fully tegrate with the butter and sugar.
Rich and delicious but watch your arteries! Be sure to use only real butter.
Posted: 11/16/2010 11:49:32 AM
Tasted pretty good, but I must agree that the color was much paler. It was also very crumbly; maybe I just over beat it. Don't know - thought I followed directions though. So...overall, the taste was very good. Maybe you'll have better luck with the texture.
Posted: 11/10/2010 1:46:24 PM
I thought that the taste was amazing. However, the color was no where near the darkness of the picture. It was very pale brown.
Posted: 11/9/2010 11:19:49 AM
I tried to make this, it did NOT work and it did not taste very good I thought. My family didn't like it very much either.