1 each 9 unbaked pie shell
1/3 cup butter or margarine
1/3 cup hershey's cocoa
2/3 cup sugar
1/4 tsp salt
3 each eggs,slightly beaten
3/4 cup light corn syrup
1 cup chopped pecans,optional
1 cup pecan halves
A Recipe for
Fudge Pecan Pie
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This Recipe for Fudge Pecan Pie is one of thousands in the Recipes-to-go Baking Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Fudge Pecan Pie from the recipe cookbook of Recipes-to-go (Baking)
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A gourmet who thinks of calories is like a tart who looks at her watch. |
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Food Tip |
Food Tip |
Heat oven to 375 degrees.Melt butter over low heat;add cocoa and
stir until smooth.Remove from heat;cool slightly.Stir in sugar,
salt,eggs and corn syrup.Blend thoroughly.Stir in chopped nuts,if
desired.Pour into unbaked pie shell.Place pecan halves over top.Bake
for 40 minutes.Cool.Let stand 8 hours before serving.Garnish with
sweetened whipped whipping cream or whipped topping.Makes 8 servings.
Serves: 8
Fudge Pecan Pie Recipe brought to you by Recipes To-Go