Wednesday, December 11, 2013

Chocolate Fudge Pie with Pecans

I love chocolate. But I've never met a chocolate pie that I liked. Until now.

Every chocolate pie of my past was a crushing disappointment. It was either pure pudding or full of foam. I see pies piled with whipped cream and want to run the other way!

So I searched high and low for a chocolate pie recipe that delivered on texture and rich flavor. Oh, and that didn't include whipped cream.

I failed. Miserably. Seriously, Google chocolate pie and see if you find anything good. You'll be looking a good long time. But somewhere out there I found the basis of what became a dang good chocolate pie. A chocolate fudge pie, actually. Even better right?

It's no surprise that this recipe originates from a sweet southern lady, originally from the Miss Daisy Celebrates Tennessee Cookbook, and bless their hearts for introducing me to such a gem.

Yes, this pie tastes like fudge. But not like a brownie. Like a pie. It has plenty of pecans mixed in, but it's not a pecan pie. There's no jelly-like texture. It's hard to describe, but take my word for it, you're gonna love it!

Take note that it absolutely needs ice cream. Or whipped cream, if you insist.

Chocolate Fudge Pie with Pecans
& the Miss Daisy Celebrates Tennessee Cookbook

  • 1/2 cup butter
  • 6 – 1 ounce squares unsweetened chocolate
  • 4 eggs, lightly beaten
  • 3 tablespoons light corn syrup
  • 1 1/2 cups sugar plus 2 tablespoons
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon butter flavor extract
  • 1 cup chopped pecans
  • 1 – 9 inch pie shell (I used Pillsbury)
Melt the butter and chocolate over low heat in a pot or a double boiler if you have it. or slowing in a pot over low heat, stirring often to prevent burning. Remove from heat once the chocolate melts and let cool for a few minutes.

Mix together the eggs, sugar, corn syrup, butter extract, and vanilla. Whisk in the melted chocolate to the egg mixture. Stir in the pecans.

Rub 2 tablespoons of softened butter on the bottom of the pie crust. Sprinkle 2 tablespoons of sugar on top of the butter. Pour in the chocolate mixture.

Bake 350 degrees for 30 to 45 minutes or just until the filling is set. That may seem like a large window, but every oven is different. The original recipe said 30 minutes, but mine was not set even after 35. Luckily, I like my chocolate desserts a bit underdone, and we ate this warm with icecream so it was great! But if you want pretty slices, I suggest a longer baking time and giving it time to set up and cool a bit before serving.

Keep an eye on it and cover the crust with a pie shield or aluminum foil if it's getting too dark. The center of the pie will be soft to touch but not overly jiggly. Serve warm, but leftovers also taste amazing cold! Garnish with powdered sugar and additional pecans, if desired. 

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