pecan fudge pie with raspberry sauce

Name: Pecan Fudge Pie with Raspberry Sauce
Prep time: 10 min
Cook time: 25 min
Yield: 8
Ingredients: 1/2 cup(s) butter; 2 ounce(s) unsweetened chocolate (2 squares); 2 large eggs; 1 cup(s) granulated sugar; 1/2 cup(s) all purpose flour; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt; 2/3 cup(s) toasted and chopped pecans; 1/2 cup(s) sugar; 2 cup(s) fresh raspberries; 1 teaspoon(s) cornstarch; 1 tablespoon(s) water

(2 RATINGS)

55 Pinches 1 Photo

Linda Griffith

Augusta, GA

Updated on Jun 23, 2011

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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prep time 10 Min

cook time 25 Min

method ---

yield 8 serving(s)

Ingredients

1/2 cup butter
2 ounces unsweetened chocolate (2 squares)
2 large eggs
1 cup granulated sugar
1/2 cup all purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup toasted and chopped pecans
1/2 cup sugar
2 cups fresh raspberries
1 teaspoon cornstarch
1 tablespoon water

How To Make pecan fudge pie with raspberry sauce

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.
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