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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chocolate Fudge Pecan Pie Recipe

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This recipe for Chocolate Fudge Pecan Pie, by , is from Cooking With Paula Jean, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammy Rowsey


2/3 c. evaporated milk
1/2 (12 oz.) package semisweet chocolate morsels
2 tbsp butter
1 c. sugar
2 tbsp all-purpose flour
2 large eggs
2 tsp vanilla extract
3/4 tsp kosher salt
1 c. chopped pecans
1 (9-inch) frozen unbaked piecrust shell

Preheat oven 375.
Microwave first 3 ingredients in a large microwave safe bowl on HIGH for 1 to 1 1/2 minutes or until melted and smooth, whisking at 30 second intervals.
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.
Bake at 375 for 35 to 40 minutes or until set.
Cool 10 minutes before serving.
Serve with ice cream.




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