Pecan Fudge Pie with Raspberry Sauce

Linda Griffith

By
@sothernladee

This is a wonderful pie to serve anytime. The rich taste of chocolate fudge with a delicate raspberry topping...yummmmm....So Good. Hope you will enjoy!


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Serves:

8

Prep:

10 Min

Cook:

25 Min

Ingredients

1/2 c
butter
2 oz
unsweetened chocolate (2 squares)
2 large
eggs
1 c
granulated sugar
1/2 c
all purpose flour
1 tsp
vanilla extract
1/4 tsp
salt
2/3 c
toasted and chopped pecans
1/2 c
sugar
2 c
fresh raspberries
1 tsp
cornstarch
1 Tbsp
water

Directions Step-By-Step

1
Preheat oven to 350 degrees. Meanwhile, Melt chocolate squares over low heat being careful not to scorch. Or microwave using instructions on package. Beat eggs at medium speed for two minutes. Gradually add in sugar, Beating well, gradually add in chocolate mixture, flour, vanilla, and salt. Stir in chopped pecans. Pour into lightly greased nine inch pie plate. Bake for 20 to 25 minutes. While baking, heat raspberries, the 1/2 cup of sugar, cornstarch and water until thickens. Remove pie from oven and let cool. Topping should be cool by then. Spread it on top. You may add Whip Cream to the top of the raspberry sauce if you like.

About this Recipe

Course/Dish: Chocolate