Fudgey Pecan Pie
Crunchy pecans top the sweet fudge filling on this twist on pecan pie. HERSHEY'S Cocoa is the simple addition that takes a pie you know and love and turns it into something even better. Add whipped cream on top for the perfect Thanksgiving Day dessert.
Ingredients
- 3 eggs
- 1/4 teaspoon salt
- 1/3 cup butter or margarine
- pecans or pecan halves Additional chopped (optional)
- 1/2 cup HERSHEY'S Cocoa
- SWEETENED WHIPPED CREAM (recipe follows)
- 1 unbaked 9-inch pie crust
- 1 cup pecans chopped
- 2/3 cup sugar
- 1 cup light corn syrup
Directions
- 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. Makes 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.
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