Publisher Photo
Publisher Photo
The recipe for this fudgy pie can be easily doubled or even quadrupled for a party—or freeze the extras for a fast, tasty dessert.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1-1/2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1-1/2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 3/4 cup chopped pecans
  • 1 unbaked pie crust (9 inches)
  • Vanilla ice cream

Directions

In a small saucepan over low heat, or in the microwave, melt chocolate and butter. Cool.
In a small bowl, beat eggs until light; add flour and mix well. Add sugar, corn syrup, vanilla and salt. Stir in melted chocolate and pecans. Pour into pie crust. Bake at 350° for 45 minutes or until top is crusty and filling set.
Serve warm with a scoop of ice cream. Yield: 8 servings.
Originally published as Fudge Pecan Pie in Sweet and Scrumptious Chocolate 1994, p37

Nutritional Facts

1 slice: 387 calories, 23g fat (8g saturated fat), 70mg cholesterol, 183mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 4g protein.

  • 1-1/2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1-1/2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 3/4 cup chopped pecans
  • 1 unbaked pie crust (9 inches)
  • Vanilla ice cream
  1. In a small saucepan over low heat, or in the microwave, melt chocolate and butter. Cool.
  2. In a small bowl, beat eggs until light; add flour and mix well. Add sugar, corn syrup, vanilla and salt. Stir in melted chocolate and pecans. Pour into pie crust. Bake at 350° for 45 minutes or until top is crusty and filling set.
  3. Serve warm with a scoop of ice cream. Yield: 8 servings.
Originally published as Fudge Pecan Pie in Sweet and Scrumptious Chocolate 1994, p37

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