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Fudgey Pecan Pie

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories530
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium290 mg12% DV
Total Carbohydrates63 g21% DV
Dietary Fiber3.0 g12% DV
Sugars47 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories530
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium290 mg12% DV
Total Carbohydrates63 g21% DV
Dietary Fiber3.0 g12% DV
Sugars47 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 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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