Aunt Bernices Fudge Pecan Pie Recipes

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PECAN FUDGE PIE



Pecan Fudge Pie image

This fudgy pie with a chocolaty twist is the perfect showcase for crunchy pecans. Top it with whipped cream, and you won't have to wait long for compliments! -Jacquelyn Smith, Soperton, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1-1/4 cups light corn syrup
1/2 cup sugar
1/3 cup baking cocoa
1/3 cup all-purpose flour
1/4 teaspoon salt
3 large eggs
3 tablespoons butter, softened
1-1/2 teaspoons vanilla extract
1 cup chopped pecans
1 unbaked pastry shell (9 inches)
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

Nutrition Facts : Calories 512 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 303mg sodium, Carbohydrate 73g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.

FUDGE PECAN PIE



Fudge Pecan Pie image

My grandmother's sister Lillian was an amazing cook. All of us kids called her Aunt Bill, I dont know why. She was one of my favorite people and I am so glad I can share this delicious old fashioned Fudge Pecan Pie recipe.

Provided by Amy Johnson

Categories     Pies

Time 1h15m

Number Of Ingredients 9

1 deep dish pie shell
1/2 c butter
3 Tbsp cocoa
3/4 c hot water
2 c sugar
1/2 c flour
1 tsp vanilla extract
5 oz can(s) evaporated milk
3/4 c chopped pecans

Steps:

  • 1. Preheat oven and cookie sheet to 350F
  • 2. In medium saucepan, melt butter. Add cocoa and stir. Add hot water and stir again.
  • 3. With wire whisk stir in sugar, flour salt, extract and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie crust.
  • 4. Bake on preheated cookie sheet for 50 minutes or until custard sets.

THE BEST PECAN PIE



The Best Pecan Pie image

This pie delivers plenty of classic flavors like brown sugar, vanilla and toasted nuts. We found that bourbon made a welcome addition. The alcohol bakes off leaving behind irresistible notes of smoke and caramel. Our all-butter crust perfectly balances the sweetness of the filling.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 1 pie or about 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour, plus more for dusting (see Cook?s Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
5 tablespoons unsalted butter
1 cup packed light brown sugar
3/4 cup light corn syrup
1/2 teaspoon fine salt
2 cups chopped toasted pecans
1 to 2 tablespoons bourbon
2 teaspoons pure vanilla extract
3 large eggs, lightly beaten

Steps:

  • For the crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
  • Alternatively, pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand.
  • Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick
  • edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange the racks in the center and lower third of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  • While the crust is baking make the filling: Combine the butter, brown sugar, corn syrup, and salt in medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon and vanilla. Set it aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.) Whisk the beaten eggs into the filling until smooth. Put the pie shell on a baking sheet and pour the filling into the hot crust.
  • Bake on the lower rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil half way during baking.) Cool on a wire rack. Serve slightly warm or at room temperature.

FUDGE-PECAN PIE



Fudge-Pecan Pie image

Provided by Susan Tollefson

Categories     Chocolate     Dessert     Bake     Kid-Friendly     Pecan     Bon Appétit     Montana     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 9

1 cup light corn syrup
3/4 cup sugar
3 ounces unsweetened chocolate, chopped
3 tablespoons butter
3 large eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups chopped pecans
1 9-inch unbaked pie crust

Steps:

  • Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.

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