fudgy pecan pie
(1 rating)
Another delicious pie from my June/July 1998 TOH issue. Sooooo good!
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(1 rating)
yield
6 - 8
prep time
30 Min
cook time
40 Min
Ingredients For fudgy pecan pie
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1 unbaked pastry shell (9 inches)
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4 ozgerman sweet chocolate, chopped
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1/4 cbutter
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1 cann (14 ounces) sweetened condensed milk
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1/2 cwater
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2eggs, lightly beaten
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1 tspvanilla extract
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1/4 tspsalt
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1/2 cchopped pecans
- FILLING
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1 ccold milk
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1 pkg(3.9 ounces) instant chocolate pudding mix
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1 cwhipped topping
- TOPPING
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1 cheavy whipping cream
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1 Tbspconfectioners' sugar
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1 tspvanilla extract
How To Make fudgy pecan pie
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1Line 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°.
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2In 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 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.
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3In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate.
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4In 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.
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5The times for prep and baking do not include cooling time. This pie is delicious!..Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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