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Fudgey Pecan Pie

Fudgey Pecan Pie Recipe

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1 review | Review this recipe

  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 3 eggs
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 unbaked 9-inch pie crust
  • SWEETENED WHIPPED CREAM (recipe follows)
  • Additional chopped pecans or pecan halves (optional)

  • 1. Heat oven to 375°F.
  • 2. Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
  • 3. Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.
  • 4. Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with SWEETENED WHIPPED CREAM and pecans, if desired. 8 servings.
  • SWEETENED WHIPPED CREAM: Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff. About 1 cup topping.
  • VARIATION: FUDGY MOCHA PECAN PIE: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.

Fudgey Pecan Pie

Fudgey Pecan Pie

Overall Rating (1 ratings)
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  1. Review 11/1/2009 9:47:19 AM by klsmith1944:
    we make this pie every thanksgiving it is the most requested pie every year

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