|
| Home
-> [Chocolate, Desserts, Tarts & Pies] -> [Pecan fudge pie Recipe] |
| |
| |
Pecan fudge pie
|
| Artist: |
_ |
| Categories: |
Chocolate, Desserts, Tarts & Pies |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| | SHELL | | 1 1/2
| cup | All-purpose flour | | 1 1/2
| tbsp | Salt | | 1/3
| cup | +2 tb cold veg. shortening | | | FILLING | | 3
| x | Large eggs, beaten lightly | | 3/4
| cup | Sugar | | 3
| tbsp | All-purpose flour | | 1/2
| cup | Evaporated milk | | 1
| tbsp | Vanilla | | 3/4
| cup | Dark corn syrup | | 8
| oz | Chocolate * | | 1/2
| tbsp | Salt | | 3
| cup | Pecan halves |
|
Procedures:
| 1 | * bittersweet or semi-sweet, melted and cooled. | | 2 | Make the shell: in a large bowl, combine the flour and salt. | | 3 | Transfer 3 tb of the mixture to a small bowl and stir in 3 tb cold water to form a paste. | | 4 | 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. | | 5 | Knead the dough lightly and form it into a ball. | | 6 | Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. | | 7 | Roll out the dough about 1/8-inch thick on a lightly floured surface, fit it into a 10-inch (1 ?quart capacity) pie plate, and chill the shell. | | 8 | ["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. | | 9 | 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. | | 10 | Let the pie cool on a rack and serve it with whipped cream |
|
|
|
| |
| |
| |
|
|
|
|
|
|