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Dark Fudge Pecan Pie Recipe


SKILL LEVEL : IntermediatePREP TIME : 20  Minutes


  • 1 unbaked pie crust (9-inch/23 cm) (1)
  • 1 1/2 cups coarsely chopped pecans (375 mL)
  • 1/2 cup butter or margarine (125 mL)
  • 1 cup light corn syrup (250 mL)
  • 1 cup granulated sugar (250 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 4 eggs, beaten (4)
  • 1 tsp vanilla extract (5 mL)
  • Whipped cream (optional)


    1. Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) pie plate with prepared pie dough according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

    2. Combine butter, corn syrup, sugar and cocoa in a saucepan set over low heat. Cook, stirring constantly, until sugar dissolves; cool slightly. Stir in eggs and vanilla until well combined. Pour into prepared crust.

    3. Bake for 70 minutes or until set; cool completely. Serve with whipped cream (if using).

    Makes 8 servings.

    � To prevent over browning, cover the edge of the pie with foil.

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