Pecan Chocolate-Fudge Pie

Pecan Chocolate-Fudge Pie
Servings: 12 Prep 25 mins Chill 2 hrs to 3 hrs Bake 350°F 10 mins

Ingredients

Crust
  • 1 cup graham cracker crumbs
  • 3/4 cup pecans (about 3.25-ounce package), ground
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/8 teaspoon salt
Filling
  • 1 can (14 ounces) sweetened condensed milk
  • 1/4 teaspoon salt
  • 3/4 cup heavy cream
  • 2 cups pecans (about 8.5-ounce package), chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 teaspoon vanilla
Topping
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1/4 cup packed light-brown sugar
  • 1/2 cup shelled pecan halves
  • Whipped cream (optional)

Make It

1. Heat oven to 350 degrees F.

Crust:

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.

3. Bake in 350 degree F oven 10 minutes or until lightly browned. Remove from oven.

Filling:

4. 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.

5. 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.

Topping:

6. 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 Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 537, Fat, total (g): 43, chol. (mg): 47, sat. fat (g): 14, carb. (g): 37, fiber (g): 5, pro. (g): 7, sodium (mg): 185, Percent Daily Values are based on a 2,000 calorie diet.