Fudge pecan pie

Fudge pecan pie

Fudge pecan pie

Fudge pecan pie photo 1
Fudge pecan pie photo 2
Fudge pecan pie photo 3


  • sugar - 1/2 c
  • vanilla - 1 tsp
  • pkg - 1 oz
  • cornstarch - 2 Tbsp
  • margarine or butter - 1/4 c
  • pecan halves - 1 c
  • can sweetened condensed milk - 1 oz
  • beaten eggs - 2 item
  • can evaporated milk - 1 oz
  • pastry for single-crust 9-inch pie

How to make fudge pecan pie:

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450° oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry. Reduce the oven temperature to 350°.

Meanwhile, combine chocolate pieces and margarine in a medium, heavy saucepan; cook and stir over low heat until chocolate melts. Set aside. Combine sugar and cornstarch in a large mixing bowl. Add eggs and vanilla, mixing well. Stir in condensed milk and evaporated milk. Gradually stir in melted chocolate. Pour into prebaked pie shell. Sprinkle pecans on top. Cover edge of pie with foil. Bake in a 350° oven for 45 minutes. Cool completely on a wire rack. Cover and chill at least 4 hours before serving. Makes 10 to 12 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Fudge pecan pie
Average rating: 3.7 of 5, total votes: 6
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
sugar, eggs, pkg, miniature marshmallows, egg yolks, beaten
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