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Old-fashioned fudge pie


Susanwusan
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I was looking for a version of this pie that I had made some years ago.  I couldn't find the exact one but I did find this one that can easily have coffee added to it and some walnuts popped on top.  https://southernfoodandfun.com/old-fashioned-fudge-pie/

If I times the amounts by 2 - 3, can I do that with all the ingredients or would I have to make some special adjustments?  I hope to make a large one (in a rectangular tin) rather than 2 or three smaller ones.  Also, is it a traditional recipe from anywhere in particular in the world?

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The  pie shell helps to insulate the filling to protect it from overbaking; this filling doesn't need a lot of coddling because it's not a custard - there's no eggs or cream; you may find that the edges are cooked through faster than the center when you make it in a rectangular pan so the texture will be drier at the edge and creamier in the center.

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