Easy Caramel Pecan Fudge Pie Recipes

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CARAMEL PECAN PIE



Caramel Pecan Pie image

Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.

Provided by CORWYNN DARKHOLME

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
¼ cup butter
¼ cup milk
¾ cup white sugar
3 eggs
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
  • In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
  • Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g

FUDGE PIE



Fudge Pie image

If you love chocolate you'll love this pie.

Provided by Debbie Rowe

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
¼ cup all-purpose flour
3 tablespoons unsweetened cocoa powder
½ cup butter
2 eggs
1 teaspoon vanilla extract

Steps:

  • Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
  • Lower the oven temperature to 325 degrees F (165 degrees C).
  • Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
  • Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g

EASY CARAMEL PECAN FUDGE PIE



Easy Caramel Pecan Fudge Pie image

This delicious rich pie takes very little time to put together! I have made this pie on many occasions it is so good, just make certain that the pie is completely cooled or refrigerate until cold or it will not slice well. The crust/s may be made up to a week in advance and kept frozen. May I suggest, you better make two of these lol!

Provided by Kittencalrecipezazz

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups fine chocolate wafer crumbs
5 tablespoons melted butter
1 teaspoon vanilla
3/4 cup butter (no substitutes!)
3/4 cup brown sugar, packed
1/4 cup light corn syrup
2 tablespoons light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
10 ounces pecan halves (about 3 cups)
3 tablespoons whipping cream (unwhipped)
2 ounces unsweetened chocolate, chopped
whipped cream

Steps:

  • For the crust: blend all the ingredients in a processor.
  • Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
  • Cover the crust and freeze while preparing the filling.
  • To make the filling: set oven to 350 degrees.
  • In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
  • Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
  • Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
  • Pour the hot filling into the prepared crust.
  • Distribute the pecans evenly (as best you can) using a spoon.
  • Bake until the filling bubbles all over (about 10 minutes).
  • Cool completely or refrigerate.
  • Serve with a dollup of whipped cream on each slice.

Nutrition Facts : Calories 731.9, Fat 58.8, SaturatedFat 22.2, Cholesterol 73, Sodium 317.4, Carbohydrate 55, Fiber 5.3, Sugar 32, Protein 5.9

PECAN, CARAMEL AND FUDGE PIE



Pecan, Caramel and Fudge Pie image

Categories     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Quick & Easy     Pecan     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 11

For crust
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
For filling
3/4 cup unsalted butter
3/4 cup (packed) golden brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped

Steps:

  • Make crust:
  • Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
  • Make filling:
  • Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
  • Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

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