Dark Fudgey Pecan Pie

Dark Fudgey Pecan Pie

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories570
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium310 mg13% DV
Total Carbohydrates69 g23% DV
Dietary Fiber5.0 g20% DV
Sugars53 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  Amount Per Serving % DV *
Calories570
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium310 mg13% DV
Total Carbohydrates69 g23% DV
Dietary Fiber5.0 g20% DV
Sugars53 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  • 1-1/2 cups pecans coarsely chopped
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup light corn syrup
  • 1 cup sugar
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 cup butter or margarine (1 stick)
  • 1 unbaked 9-inch pie crust

Directions

  • 1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate 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 medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust.
  • 3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. Makes 8 servings.
  • Note: To prevent overbrowning, cover edge of the pie with foil.
Ingredients sitting on a table

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