California Pizza Kitchen Style Fudge Pecan Pie Recipes

Steps:

• In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

Steps:

• Preheat oven to 350.
• Carefully remove crust from pie tin.
• Thoroughly but lightly coat the inside of the tin with the oil.
• Evenly and lightly dust the inside of the oiled crust with flour.
• Return shell to tin, and let thaw to room temperature.
• Repair any cracks with a moistened fingertips by gently patting the crack edges together.
• Brush the inside with the beaten egg yolk, avoiding the fluted edge, and concentrating on cracked areas.
• Bake for 8 minutes.
• Filling:.
• In a medium saucepan over medium-high heat, stir the syrup, brown sugar, vanilla and salt together with a wooden spoon.
• Bring to a boil, and then add the fudge sauce immediately.
• Let cool for 5 minutes, and then stir in the cubed butter until melted and thoroughly blended.
• Add eggs, beating until thoroughly incorporated into the mixture.
• Pour the filling into the pie shell.
• Arrange the pecan halves, flat side down, on the surface.
• Bake until the filling is set, about 45 minutes in the 350 oven.
• Place on cooling rack for at least 30 minutes before serving.

Steps:

• Preheat the oven to 350°F. 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.