Pecan Fudge Pie
- 1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
- 2 cups semisweet chocolate chips
- 4 eggs, beaten
- 1 cup light corn syrup
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups coarsely chopped pecans
- Preheat the oven to 350F.
- Line a 10-inch pie plate with the rolled-out crust.
- Melt the chocolate chips in a double broiler, 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.
pie pastry, chocolate chips, eggs, light corn syrup, unsalted butter, vanilla, salt, pecans
Taken from www.epicurious.com/recipes/food/views/pecan-fudge-pie-390080 (may not work)