Chocolate Pecan Fudge Pie
Yield
1 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chocolate chips (semi-sweet)
melted |
*
|
| ⅔ | cup |
light corn syrup
|
|
| ⅓ | cup |
sugar
|
|
| 3 | large |
eggs
slightly beaten |
|
| ¾ | cup |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
frozen, thawed 15 min |
|
| 1 | x |
vanilla ice cream
|
*
|
| 1 | x |
chocolate sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chocolate chips (semi-sweet)
melted |
*
|
| 158 | ml |
light corn syrup
|
|
| 79 | ml |
sugar
|
|
| 3 | large |
eggs
slightly beaten |
|
| 177 | ml |
pecan halves
|
|
| 1 | each |
pie shell (9 inch)
frozen, thawed 15 min |
|
| 1 | x |
vanilla ice cream
|
*
|
| 1 | x |
chocolate sauce
|
* |
Directions
In a large bowl thoroughly combine melted chocolate, corn syrup, sugar and eggs; stir in pecans.
Pour mixture into pie shell which has been placed on a cookie sheet.
Bake in 400℉ (200℃) oven 10 minutes. Reduce oven to 350℉ (180℃) and bake 20 minutes longer. Cool then chill. Slice and serve with ice cream and Chocolate Sauce. Makes 8 servings.
