Delectablefudgepecanpie Recipes
PECAN FUDGE PIE
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
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.
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- Preheat the oven to 350 and situate one baking rack in the center of the oven. Place the refrigerated pie crust into the deep dish pie plate and crimp the edges.
- In a medium sized bowl, mix together the cocoa, 3 tbs flour, ½ cup white sugar, peanut butter, 1 egg, 1 tsp vanilla, ½ tsp almond extract and 4 tbs melted butter. Mix well with a spoon. It will be thick and spreadable when you have it combined. Spread this mixture into the bottom of the pie shell.
- In the same bowl, mix together ½ cup sugar, 2 tsp flour, a pinch of salt, 2 eggs, ½ cup dark karo, 2 tbs melted butter, ½ tsp vanilla, ½ tsp almond extract and mix well. When mixed, add the pecans in and gently fold until well mixed. Pour this over the chocolatey base.
- Bake at 350 for 55 minutes until the pie is set and no longer jiggly in the center. Set out and place on a cooling rack to cool.
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