Pecan Fudge Pie (MRS)

By hmp13

Serve small slices topped with a dollop of unsweetened whipped cream or sour cream.

Ingredients

• 1/2 recipe plain pie pastry or vinegar pie crust
• 2 cups semisweet chocolate chips
• 4 eggs, beaten
• 1 cup light corn syrup
• 2 tablespoons butter, melted
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 1/2 cups coarsely chopped pecans

Preparation

Step 1

Preheat the oven to 350. Line a 10 inch pie plate with the rolled out crust.

Melt the chocolate chips in a double boiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.

Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.