Brownie Fudge Nut Pie
Yield
1 piePrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
pecan halves
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ¼ | cup |
margarine
or butter |
|
| 3 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
cocoa powder
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
pecan halves
|
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 59 | ml |
margarine
or butter |
|
| 3 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
cocoa powder
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Coarsely chop 1½ cup nuts.
In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mix is warm, remove from heat.
Stir in eggs, flour, vanilla, and chopped nuts, pour into prepared pie crust.
Bake at 350℉ (180℃) F for 50 minutes or until center is firm.
Serve warm or cold garnished with whipped cream and remaining nuts.
