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Pecan Carmel and Fudge Pie Recipe

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This recipe for Pecan Carmel and Fudge Pie is from The Robbins Egg, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

1 1/2 c. chocolate wafer cookie crumbs (about 7 oz.)
5 T. unsalted butter, melted
1/2 t. vanilla extract

Filling:

3/4 c. (1 1/2 sticks) unsalted butter
3/4 c. light brown sugar, packed
6 T. light corn syrup
3 c. pecan halves
3 T. whipping cream
2 oz. unsweetened chocolate, chopped
Directions:
Directions:
For crust:
Blend all ingredients in processor. Using plastic wrap as aid, press crumb mixture over bottom and up sides of a 9-inch diameter glass pie dish. Freeze while preparing filling. (Crust can be prepared 1 week ahead. Cover and keep frozen.)

For filling:
Preheat oven to 350º F. Combine butter, brown sugar, and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes longer. Remove from heat. Add chocolate and stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using spoon, distribute nuts evenly. Bake until filling is bubbling all over, about 10 minutes. Transfer pie to rack and cool.
Number Of Servings:
Number Of Servings:
8 servings
Personal Notes:
Personal Notes:
You can also use the pre-made oreo pie crust and it works really well if you are in a hurry.

 

 

 

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