Pecan Fudge Pie

  • on October 12, 2007
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Ingrients & Directions

1 1/2 c All-purpose flour
1 1/2 ts Salt
1/3 c +2 tb cold veg. shortening

3 x Large eggs, beaten lightly
3/4 c Sugar
3 tb All-purpose flour
1/2 c Evaporated milk
1 tb Vanilla
3/4 c Dark corn syrup
8 oz Chocolate *
1/2 ts Salt
3 c Pecan halves

* bittersweet or semi-sweet, melted and cooled.
MAKE THE SHELL: In a large bowl, combine the flour and salt.
Transfer 3 tb of the mixture to a small bowl and stir in 3 tb cold
water to form a paste. Add the shortening to the large bowl, blend
the mixture until it resembles coarse meal, and add the flour paste,
tossing the mixture until it forms a dough. Knead the dough lightly
and form it into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour. Roll out the dough about 1/8-inch
thick on a lightly floured surface, fit it into a 10-inch (1 1/2
quart capacity) pie plate, and chill the shell. [“EDITOR’S” NOTE: or
just go get a ready made 10″ pie shell] MAKE THE FILLING: In a bowl,
whisk together the eggs and sugar, then whisk in the flour,
evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.
Pour the filling into the pie shell and bake the pie in the middle of
a preheated 350F degree oven for 1 hour to 1 hour 10 minutes, or
until the filling is just set and cracks appear on the surface. Let
the pie cool on a rack and serve it with whipped cream.

8 Servings

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