Recipe for cooking fudge pecan pie

Desserts to Go with Coffee and Tea :: Nut Pies

Fudge Pecan Pie

Pastry for single-crust 9-in. pie
6 oz. semisweet chocolate chips
1/4 c. butter or butter replacement
1/2 c. sugar
2 Tbsp. cornstarch
2 beaten eggs
1 tsp. vanilla extract or flavoring
1 can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 c. pecan halves

Prepare and roll out pastry. Line a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil. Bake in a 450 degree F oven for 8 mins.. Remove foil. Bake 4 to 5 mins. more or until pastry is set and dry. Remove from oven. Reduce the oven temperature to 350 degrees F.

Meanwhile, combine chocolate chips and margarine in a med.-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.

Combine sugar and cornstarch in a lrg. mixing bowl. Add eggs and vanilla extract or flavoring, mixing well. Stir in sweetened condensed milk and evaporated milk. Gradually stir in melted chocolate. Pour into pre-baked pie shell. Sprinkle pecans on top. Cover edge of pie with foil.

Bake at 350 degrees F for 45 mins.. Cool completely on a wire rack. Cover and chill at least 4 hours before serving.

Makes approximately 10 to 12 servings.