"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pecan, Carmel and Fudge Pie Recipe

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This recipe for Pecan, Carmel and Fudge Pie, by , is from Our Family Cookbook , 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!

Contributor:  
Contributor:  
Laurie/Mimi

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1½ cups chocolate cookie crumbs ( about 7 oz)
5 TBS melted butter
½ tsp vanilla extract

Filling:
1 ½ sticks unsalted butter
¾ cup packed brown sugar
3 cups pecan halves (10 oz)
6 TBS light corn syrup
3 TBS whipping cream
2 oz unsweetened chocolate, chopped

Directions:
Directions:
Preheat oven to 350º

For crust: Blend all ingredients in processer. Press crumb mixture onto bottom and up sides of 9” glass pie dish. Cover crust and freeze while preparing filling.

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

Pour hot filling into crust. Using spoon, evenly distribute nuts.
Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool. Serve with vanilla ice cream.

Personal Notes:
Personal Notes:
This dessert was served at The Robert’s home in Talking Rock when Laurie and Grandma visited Jeff and Candy in Prescott.
It was a perfect outside dinner ending with this amazing dessert.

 

 

 

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