Lauren's Fudge Pecan Pie
Fudge Pecan Pie recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| ⅓ | cup |
butter
or margarine |
|
| ⅓ | cup |
cocoa powder
|
|
| ⅔ | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 3 | large |
eggs
slightly beaten |
|
| ¾ | cup |
light corn syrup
|
|
| 1 | cup |
pecans
chopped, optional |
|
| 1 | cup |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
unbaked |
|
| 79 | ml |
butter
or margarine |
|
| 79 | ml |
cocoa powder
|
|
| 158 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 3 | large |
eggs
slightly beaten |
|
| 177 | ml |
light corn syrup
|
|
| 237 | ml |
pecans
chopped, optional |
|
| 237 | ml |
pecan halves
|
|
Directions
Heat oven to 375℉ (190℃).
Melt butter over low heat;add cocoa and stir until smooth.
Remove from heat;cool slightly. Stir in sugar, salt, eggs and corn syrup.
Blend thoroughly. Stir in chopped nuts, if desired.
Pour into unbaked pie shell. Place pecan halves over top.
Bake for 40 minutes.
Cool. Let stand 8 hours before serving. Garnish with sweetened whipped whipping cream or whipped topping.
Makes 8 servings.
