Wednesday, June 26, 2013

Fudge Brownie Pie also known as Ireland's Killarney Pie

When I was in college (waaaayyyyy back in the dark ages) back in Nashville, Tennessee, my friends and I would occasionally get a chance to eat out at a little restaurant called Ireland's.  Supposedly Ireland's served Irish pub food, hence the name Ireland's.  Since I've never been to Ireland, I can't attest to that fact.  I can, however, say that their food was simple and delicious and even a poor college student could afford it occasionally.  My two favorite things from their menu were the steak and biscuits and their Killarney Pie.  I have tried many times over the years to come up with the recipe for their steak and biscuits.  The biscuits were airy and light and the steak melted in your mouth like butter.  I haven't succeeded as of yet, but I'm not giving up.   If I succeed, that will be a future post.   As for the Killarney Pie (which should've been named "Sin On A Plate", because it's that good), this recipe tastes exactly the same as what I had way back when, in the good 'ole college days.  Of course, that was, never mind how many years ago, but my taste buds remember a good thing.  Hope you love it as much as I did!  

Killarney Pie
6 Tablespoons Cocoa
½ cup of Self-Rising Flour
1 cup sugar
2 eggs
1 Tablespoon Vanilla
1 stick of melted butter
½ cup of chopped pecans OR walnuts


Preheat oven to 325 degrees Fahrenheit.  Spray pie dish with non-stick cooking spray . Mix all ingredients (except nuts) together in bowl, until smooth, add in nuts and stir just until mixed.  Pour into pie dish and bake for about 30 minutes.   Knife inserted into center should come out clean.    This pie is best served warm with vanilla ice cream and drizzled with chocolate syrup (like Hershey’s).