Add this Chocolate Fudge Pecan Pie to your Thanksgiving day dessert table this year. The gooey hot fudge layer and the toasted nuts will make this sweet treat a new favorite at Thanksgiving dinner.
*Be sure to sign up of the free BruCrew email to have these recipes sent to your inbox so you don’t miss any.
A few weeks ago I was going through some old magazines while we were driving. If we are going to be in the car for more than an hour at a time, I usually bring some magazines to read through. I like to call it “research” because you never know when or where you will find a recipe that you need to make.
Chocolate Fudge Pecan Pie
2/3 cup evaporated milk
1/2 (12-oz.) package semisweet chocolate morsels
2 tablespoons butter
1 cup sugar
2 tablespoons all-purpose flour
2 large eggs
2 teaspoons vanilla extract
3/4 teaspoon kosher salt
1 cup chopped pecans
1 (9-inch) frozen unbaked piecrust shell
Ice cream
1. Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
2. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
3. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.