A hilarious coworker of mine coined the term “fear of restaurants” to describe this kind of customer. It’s the person who wants the salad with the dressing on the side, peppers instead of tomatoes, a big fork instead of a small one, etc. etc.
I will admit that I have been this person at one point in my life, so, when I experience someone like this I do have to balance my frustration with the knowledge that I am, in fact, a picky eater, or, “particular” as I like to say.
There is something to be said for eating dishes how they were intended to be eaten. Most, if not all, recipe developers will tell you that every ingredient is intentional. Modifications will probably taste fine, but that’s not the way the dish was meant to be served. Hearing a thousand modifications to a dish kind of reminds me of when I was a kid and refused to eat broccoli stems (sorry, mom. Also, what the heck? I was a weird kid). How do you feel about modification requests? Do you have the sad little gremlin in your head who wishes people would just make/eat your food or are you open to change?
Fortunately, my family and friends who like to take excess baked goods off my hands are not at ALL picky. They’re seriously the best and will eat pretty much anything I put in front of them. It’s just a great, warm feeling when someone likes your dish as is. I gave away most of this fudge pie to a friend of mine, who later made a Facebook post about it filled with caps and happiness and I was tickled pink.
I’m calling this a fudge pie, but it’s really a giant round fudgesicle with a sweet and crunchy Oreo crumb crust. Perfect for summer, it melts fairly quickly once it’s removed from the freezer (just like a Fudgesicle!) so there’s no need to leave it on the counter to thaw. Enjoy
5.0 from 1 review Print Frozen Chocolate Coconut Fudge Pie Author: Katy’s Kitchen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Yield: serves 6-8 Ingredients Crust
- 2 cups Oreo crumbs
- ½ cup butter, melted
- ¾ cup of sugar
- ½ cup of cocoa powder
- 1 Tablespoon cornstarch
- 2 cups heavy cream
- ½ cup shredded coconut (sweetened or unsweetened)
- Stir together the Oreo crumbs and the butter and press into the bottom of an 8-inch springform pan.
- In a small saucepan, add the sugar, cocoa powder, cornstarch, and heavy cream. Place on a burner and heat over medium, whisking continuously until the mixture is combined and beginning to bubble. Remove the saucepan from the heat and pour over the Oreo crust. Place the pie in the freezer for at least 45 minutes to cool down before sprinkling the coconut over the top of the pie. Freeze overnight.
- Serve the pie straight from the freezer. Since the filling is like a Fudgesicle, it will start melting fairly quickly.