Share YOUR recipes at
Colette & Cassi's Country Kitchen!

Members Login
Username 
 
Password 
    Remember Me  
Post Info TOPIC: Dark Fudgey Pecan Pie


Honorary Dumb Blonde

Status: Offline
Posts: 434
Date:
Dark Fudgey Pecan Pie













Move over pumpkin pie! Make your guests' mouths water with this nutty, chocolatey pecan pie. Combine traditional pecans with rich dark chocolate to create a pie worthy of dressing any bird.
 










Ingredients






1 unbaked 9-inch pie crust


1-1/2 cups coarsely chopped pecans


1/2 cup (1 stick) butter or margarine


1 cup light corn syrup





1 cup sugar


1/2 cup HERSHEY'S SPECIAL DARK Cocoa


4 eggs


1 teaspoon vanilla extract

 

Directions
1. Heat oven to 325°F. Fit pie crust into 9-inch pie plate according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

2. Combine butter, corn syrup, sugar and cocoa in medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Stir in eggs and vanilla until blended. Pour into crust.

3. Bake 1 hour and 10 minutes or until set. Cool. Serve with whipped cream, if desired. 8 servings.

Note: To prevent overbrowning, cover edge of the pie with foil.

__________________
Page 1 of 1  sorted by
 
Quick Reply

Please log in to post quick replies.

Tweet this page Post to Digg Post to Del.icio.us


Create your own FREE Forum
Report Abuse
Powered by ActiveBoard