Fudgy Mocha Nut Pie Recipe
Ingredients
| 6 tbsp | butter or margarine (90 mL) |
| 1/3 cup | HERSHEY'S Cocoa (75 mL) |
| 1 can | sweetened condensed milk (not evaporated milk) (300 mL) |
| 1/3 cup | water (75 mL) |
| 2 | eggs, beaten (2) |
| 2-3 tbsp | powdered instant coffee (30-45 mL) |
| 1 cup | CHIPITS Semi-Sweet Chocolate Chips (250 mL) |
| 1 cup | coarsely chopped pecans (250 mL) |
| 1 tsp | vanilla (5 mL) |
| 1 | unbaked 9-inch (23 cm) pie crust (1) | Sweetened whipped cream (optional) |
Directions
- 1. Heat oven to 350°F (180°C).
2. In medium saucepan over low heat, melt butter. Add cocoa; stir until smooth. Stir in sweetened condensed milk, water, eggs, instant coffee and chocolate chips; whisk until well blended. Remove from heat.
3. Stir in pecans and vanilla. Pour into unbaked pie crust.
4. Bake 50 minutes or until center is set. Cool completely. Garnish with sweetened whipped cream, if desired. Refrigerate leftover pie.
Makes 8 servings.
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