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Pecan Fudge Pie

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 8 servings.
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

Ingredients

  • Dough for single-crust pie
  • 1-1/4 cups light corn syrup
  • 3 large eggs
  • 1/2 cup sugar
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • Whipped cream, optional

Directions

  • 1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  • 2. In a large bowl, beat corn syrup, eggs, sugar, butter and vanilla until smooth. Combine flour, cocoa and salt; gradually beat into corn syrup mixture. Stir in nuts; pour into crust.
  • 3. Bake until set, 55-60 minutes. Cool on a wire rack. If desired, garnish with whipped cream. Store in the refrigerator.

Nutrition Facts

1 piece: 477 calories, 19g fat (4g saturated fat), 75mg cholesterol, 235mg sodium, 76g carbohydrate (57g sugars, 2g fiber), 6g protein.

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