Fudgey pecan pie

8 servings

Ingredients

Quantity Ingredient
⅓ cup Butter
⅔ cup Sugar
⅓ cup Cocoa
3 eaches Eggs
1 cup Light corn syrup
¼ teaspoon Salt
1 cup Chopped pecans
1 each 9-inch Pie Crust, Unbaked
1 each Recipe Sweetened Whipped Cream
Pecan Halves (optional)

Directions

Heat oven to 375 degrees. In medium saucepan over low heat, melt butter; add sugar and cocoa, stirring until well blended. Remove from heat; set aside. In medium bowl, beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust. Bake in a 375-degree oven for 45-50 minutes or until set. Cool. Cover, let stand 8 hours before serving. Garnish with whipped cream and pecans halves, if desired.

Makes 8 servings. Sweetened Whipped Cream: In a small mixer bowl, stir together ½ cup cold whipping cream, 1 tablespoon powdered sugar and ¼ teaspoon vanilla extract; beat until stiff. Makes about 1 cup topping. NOTE: For Fudgey Mocha Pecan Pie, in a small cup or bowl, dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water; add to pie when adding corn syrup and salt. From: Mary Smith Shared By: Pat Stockett

Submitted By PAT STOCKETT On 11-27-94

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