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Fudge Pecan Pie

  • on August 12, 2007
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Ingrients & Directions


1 ea 9″ unbaked pie shell
1/3 c Butter or margarine
1/3 c Hershey’s cocoa
2/3 c Sugar
1/4 ts Salt
3 ea Eggs,slightly beaten
3/4 c Light corn syrup
1 c Chopped pecans,optional
1 c Pecan halves

Heat oven to 375 degrees.Melt butter over low heat;add cocoa and
stir until smooth.Remove from heat;cool slightly.Stir in sugar,
salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if
desired.Pour into unbaked pie shell.Place pecan halves over top.Bake
for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with
sweetened whipped whipping cream or whipped topping.Makes 8 servings.

Yields
8 Servings

Article Categories:
Pies

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