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.

SKILL LEVEL

Intermediate

Ingredients

	Amount Per Serving	% DV *
Calories	530
Calories from Fat	280
Total Fat	31 g	48% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	120 mg	40% DV
Sodium	290 mg	12% DV
Total Carbohydrates	63 g	21% DV
Dietary Fiber	3.0 g	12% DV
Sugars	47 g
Protein	6 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

530

Calories from Fat

280

Total Fat

31 g

48% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

120 mg

40% DV

Sodium

290 mg

12% DV

Total Carbohydrates

63 g

21% DV

Dietary Fiber

3.0 g

12% DV

Sugars

47 g

Protein

6 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

15% DV

	Amount Per Serving	% DV *
Calories	530
Calories from Fat	280
Total Fat	31 g	48% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	120 mg	40% DV
Sodium	290 mg	12% DV
Total Carbohydrates	63 g	21% DV
Dietary Fiber	3.0 g	12% DV
Sugars	47 g
Protein	6 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		15% DV

Amount Per Serving

% DV *

Calories

530

Calories from Fat

280

Total Fat

31 g

48% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

120 mg

40% DV

Sodium

290 mg

12% DV

Total Carbohydrates

63 g

21% DV

Dietary Fiber

3.0 g

12% DV

Sugars

47 g

Protein

6 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

15% DV

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)

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.

Fudgey Pecan Pie

Ingredients

Directions

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