PECAN FUDGE PIE
This fudgy pie with a chocolaty twist is the perfect showcase for crunchy pecans. Top it with whipped cream, and you won't have to wait long for compliments! -Jacquelyn Smith, Soperton, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.
Nutrition Facts : Calories 512 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 303mg sodium, Carbohydrate 73g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
PECAN FUDGE PIE
Steps:
- Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.
- Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.
- Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.
FUDGE-PECAN PIE
Provided by Susan Tollefson
Categories Chocolate Dessert Bake Kid-Friendly Pecan Bon Appétit Montana Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.
RCC CHOCOLATE FUDGE-PECAN PIE
A delicious, favorite dessert.
Provided by N8TE
Categories Desserts Pies Pecan Pie Recipes
Time P1DT11m
Yield 12
Number Of Ingredients 7
Steps:
- Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
- Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 38.6 g, Cholesterol 71.7 mg, Fat 29.5 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 12.5 g, Sodium 240.8 mg, Sugar 31.3 g
FUDGY PECAN PIE
This started out as just a plain chocolate pie that I "dressed up" for company. Now when I serve it, guests often tell me, "Your pie looks too good to eat - but I won't let that stop me!" -Ellen Arndt, Cologne, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 666 calories, Fat 41g fat (21g saturated fat), Cholesterol 135mg cholesterol, Sodium 541mg sodium, Carbohydrate 68g carbohydrate (51g sugars, Fiber 1g fiber), Protein 10g protein.
DELICIOUS CHOCOLATE FUDGE PECAN PIE
My husbands friends wife made this pie and he brought one home for me to try. It was delicious! I just had to get her recipe.
Provided by chelgilm
Categories Pie
Time 35m
Yield 2 pies
Number Of Ingredients 9
Steps:
- Melt butter and blend in cocoa.
- Mix cocoa mixture with sugar.
- Add eggs and mix well.
- Add milk and mix.
- Add vanilla and mix.
- Add pecans and mix.
- Pour into unbaked pie shells (2).
- Bake at 450 degrees for 10 minutes.
- Reduce heat to 350 degrees and bake for 20 minutes or until set.
- Pie will puff when done.
- Do not overbake or pie will be dry.
- Take pie out of oven when pie is still shaking in center.
- Let cool off completely then store in refrigerator.
EASY CARAMEL PECAN FUDGE PIE
This delicious rich pie takes very little time to put together! I have made this pie on many occasions it is so good, just make certain that the pie is completely cooled or refrigerate until cold or it will not slice well. The crust/s may be made up to a week in advance and kept frozen. May I suggest, you better make two of these lol!
Provided by Kittencalrecipezazz
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For the crust: blend all the ingredients in a processor.
- Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
- Cover the crust and freeze while preparing the filling.
- To make the filling: set oven to 350 degrees.
- In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
- Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
- Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
- Pour the hot filling into the prepared crust.
- Distribute the pecans evenly (as best you can) using a spoon.
- Bake until the filling bubbles all over (about 10 minutes).
- Cool completely or refrigerate.
- Serve with a dollup of whipped cream on each slice.
Nutrition Facts : Calories 731.9, Fat 58.8, SaturatedFat 22.2, Cholesterol 73, Sodium 317.4, Carbohydrate 55, Fiber 5.3, Sugar 32, Protein 5.9
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