Recipe for cooking pecan chocolate fudge pie

Desserts to Go with Coffee and Tea :: Nut Pies

Pecan Chocolate Fudge Pie

Source: familycircle.com

Crust
1 c. graham cracker crumbs
3/4 c. pecans (about 3.25-ounce pkg.), ground
6 Tbsp. (3/4 stick) unsalted melted butter
1/8 tsp. salt

Filling
1 (14 ounce) can sweetened condensed milk
1/4 tsp. salt
3/4 c. heavy cream
2 c. pecans (about 8.5 ounce pkg.), chopped
4 oz. unsweetened chocolate, coarsely chopped
1 tsp. vanilla extract or flavoring

Topping
1 Tbsp. vegetable oil
1 Tbsp. water
1/4 c. packed light-brown sugar
1/2 c. shelled pecan halves
Whipped cream (optional)

Preheat oven to 350°F.

Crust: Mix crumbs, pecans, butter and salt in bowl until combined. Press over bottom and up sides of 9-in. pie plate to make firm crust. Bake for 10 mins. or until lightly browned. Remove from oven.

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

Topping: Stir together oil, water and sugar in sm. saucepan. Bring to a boil. Add pecans; stir to coat. Cook 2 mins., 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.

Nutrient Value Per Serving: 537 calories, 43 g fat (14 g saturated), 7 g protein, 37 g carbohydrate, 5 g fiber, 185 mg sodium, 47 mg cholesterol