Pecan Chocolate-Fudge Pie

Pecan Chocolate-Fudge Pie

Makes 12
Prep 25 m
Chill 120 - 180 m
Bake 10 m






  1. 1 of 1 Heat oven to 350 degrees F.


  1. 1 of 2 Mix crumbs, pecans, butter and salt in bowl until combined. Press over bottom and up sides of 9-inch pie plate to make firm crust.
  2. 2 of 2 Bake in 350 degree F oven 10 minutes or until lightly browned. Remove from oven.


  1. 1 of 2 Heat together the condensed milk and salt in heavy-bottomed, medium-size saucepan over medium heat, stirring, until bubbles just start to form around edge of pan and mixture begins to steam.
  2. 2 of 2 Add cream and pecans. Bring to a gentle simmer. Remove from heat. Stir in chocolate until melted. Stir in vanilla. Pour into crust. Let cool on rack to room temperature. Refrigerate 2 to 3 hours or until cold and firm.


  1. 1 of 1 Stir together oil, water and sugar in small saucepan. Bring to a boil. Add pecans; stir to coat. Cook 2 minutes, stirring frequently. Line baking sheet with foil. Pour pecan mixture onto foil. Separate pecans using 2 forks. Let cool. Scatter over pie, and serve with whipped cream, if desired. Makes 12 servings.
Nutrition Information for Pecan Chocolate-Fudge Pie
Servings Per Recipe: 12
Per Serving: 185 mg sodium, 537 kcal cal., 37 g carb., 7 g pro., 47 mg chol., 43 g Fat, total, 14 g sat. fat, 5 g fiber
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Printed from 07/19/2019