Fudge Pecan Pie Recipes

Steps:

• Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.

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:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Melt butter and blend in cocoa.
• Mix cocoa mixture with sugar.
• Add eggs and mix well.
• Add milk and mix.
• Add vanilla and mix.
• Add pecans and mix.
• Pour into unbaked pie shells (2).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 20 minutes or until set.
• Pie will puff when done.
• Do not overbake or pie will be dry.
• Take pie out of oven when pie is still shaking in center.
• Let cool off completely then store in refrigerator.

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.

Steps:

• Preheat oven to 350 in medium sauce pan melt butter and add cocoa, stir until smooth add hot water and stir add sugar, salt vanilla and milk.
• Stir until batter is smooth.
• Mix in pecans and pour into 9" deep pie shell.
• Bake for 50 minutes.

Steps:

• Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.