Fudgey pecan pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Butter |
| ⅔ | cup | Sugar |
| ⅓ | cup | Cocoa |
| 3 | eaches | Eggs |
| 1 | cup | Light corn syrup |
| ¼ | teaspoon | Salt |
| 1 | cup | Chopped pecans |
| 1 | each | 9-inch Pie Crust, Unbaked |
| 1 | each | Recipe Sweetened Whipped Cream |
| Pecan Halves (optional) | ||
Directions
Heat oven to 375 degrees. In medium saucepan over low heat, melt butter; add sugar and cocoa, stirring until well blended. Remove from heat; set aside. In medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust. Bake in a 375-degree oven for 45-50 minutes or until set. Cool. Cover, let stand 8 hours before serving. Garnish with whipped cream and pecans halves, if desired.
Makes 8 servings. Sweetened Whipped Cream: In a small mixer bowl, stir together ½ cup cold whipping cream, 1 tablespoon powdered sugar and ¼ teaspoon vanilla extract; beat until stiff. Makes about 1 cup topping. NOTE: For Fudgey Mocha Pecan Pie, in a small cup or bowl, dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water; add to pie when adding corn syrup and salt. From: Mary Smith Shared By: Pat Stockett
Submitted By PAT STOCKETT On 11-27-94