Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5195
Sarah Potts
Recipe Title
Fudgy Pecan Pie
Recipe Theme
Pea River EC
1 unbaked pastry shell
1 package (4 ounces) German sweet chocolate
1/4 cup butter or margarine
1 can (14 ounce) sweetened condensed milk
1/2 cup water
2 eggs,beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup cold milk
1 package (3.9 ounce) instant chocolate pudding mix
1 cup whipped topping
1 cup whipping cream
1 tablespoon confectioners' sugar
1 teaspoon vanilla extract
Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 degrees for five minutes. Remove foil and set shell aside. Reduce heat to 375 degrees. In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell, sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted near the center comes out clean. Remove to wire rack to cool completely. In a mixing bowl, beat milk and pudding mix until smooth. Fold in whipped topping. Spread over nut layer; cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla, beating until stiff peaks form. Spread over pudding layer. Refrigerate until set.