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Fudgy Pecan Pie Recipe

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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

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Fudgy Pecan Pie Recipe

Prep: 30 min. + chilling Bake: 40 min. + chilling

Yield: 6-8 Servings

30 40 70

Ingredients

1 unbaked pastry shell (9 inches)
4 ounces German sweet chocolate, chopped
1/4 cup butter
1 can (14 ounces) sweetened condensed milk
1/2 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
FILLING:
1 cup cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1 cup whipped topping
TOPPING:
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract

Directions

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 near 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 666 calories, 41 g fat (21 g saturated fat), 135 mg cholesterol, 541 mg sodium, 68 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Fudgy Pecan Pie in Taste of Home June/July 1998, p27

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