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Fudgy Pecan Pie

Cassie *


Another delicious pie from my June/July 1998 TOH issue.

Sooooo good!

★★★★★ 1 vote
6 - 8
30 Min
40 Min


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1 unbaked pastry shell (9 inches)
4 oz
german sweet chocolate, chopped
1/4 c
1 can(s)
n (14 ounces) sweetened condensed milk
1/2 c
eggs, lightly beaten
1 tsp
vanilla extract
1/4 tsp
1/2 c
chopped pecans


1 c
cold milk
1 pkg
(3.9 ounces) instant chocolate pudding mix
1 c
whipped topping


1 c
heavy whipping cream
1 Tbsp
confectioners' sugar
1 tsp
vanilla extract

How to Make Fudgy Pecan Pie


  • 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°.
  • 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.
  • 3In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate.
  • 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.
  • 5The times for prep and baking do not include cooling time.

    This pie is delicious!..Enjoy!

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About Fudgy Pecan Pie

Course/Dish: Pies, Chocolate
Hashtag: #pecan

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