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Fudgy Pecan Pie

This started out as just a plain chocolate pie that I "dressed up" for company. Now when I serve it, guests often tell me, "Your pie looks too good to eat - but I won't let that stop me!" -Ellen Arndt, Cologne, Minnesota
  • Total Time
    Prep: 30 min. + chilling Bake: 40 min. + chilling
  • Makes
    6-8 servings

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 4 ounces German sweet chocolate, chopped
  • 1/4 cup butter
  • 1 can (14 ounces) sweetened condensed milk
  • 1/2 cup water
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • FILLING:
  • 1 cup cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 cup whipped topping
  • TOPPING:
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • 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.
Nutrition Facts
1 slice: 666 calories, 41g fat (21g saturated fat), 135mg cholesterol, 541mg sodium, 68g carbohydrate (51g sugars, 1g fiber), 10g protein.

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