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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this twenty years ago. Can't remember what cookbook, but I haven't come across this recipe in any other cookbook since then. So here it is. I like this as an alternative to the traditional Southern Pecan Pie. Ingredients:
3/4 cup white sugar |
1/4 cup cocoa |
1/4 teaspoon salt |
3 tablespoons butter, softened |
1/2 teaspoon vanilla |
2 eggs |
1/4 cup white sugar |
1/2 cup light corn syrup |
1 tablespoon butter, softened |
1 teaspoon vanilla |
2 eggs |
1 cup pecan halves |
1 (8 inch) unbaked pie shells |
1 (8 ounce) container whipped topping |
Directions:
1. For fudge filling:
2. In a small bowl, combine all fudge filling ingredients in the order given. Blend with an electric mixer at medium speed.Pour into unbaked pie shell.
3. For pecan topping:
4. In another small bowl, combine all ingredients except pecans. Blend with mixer at medium speed until well blended. Stir in pecans.
5. Bake at 350 degrees for the first 20 minutes. Spoon pecan topping over partially baked pie. Return to oven and bake an additional 30-35 minutes until crust is brown. Once cooled can be served as is or with a thick layer of whipped topping swirled over the top. This is a very rich pie.
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