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Fudgy Pecan Pie

 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
6-8 ServingsPrep: 30 min. + chilling Bake: 40 min. + chilling

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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Fudgy Pecan Pie (continued)

Directions (continued)

  • 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.