Easy Caramel Pecan Fudge Pie
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
CRUST
- 354.88 ml fine chocolate wafer crumbs
- 73.94 ml melted butter
- 4.92 ml vanilla
-
FILLING
- 177.44 ml butter (no substitutes!)
- 177.44 ml brown sugar, packed
- 59.14 ml light corn syrup
- 29.58 ml light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
- 283.49 g pecan halves (about 3 cups)
- 44.37 ml whipping cream (unwhipped)
- 56.69 g unsweetened chocolate, chopped
- whipped cream
directions
- For the crust: blend all the ingredients in a processor.
- Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
- Cover the crust and freeze while preparing the filling.
- To make the filling: set oven to 350 degrees.
- In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
- Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
- Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
- Pour the hot filling into the prepared crust.
- Distribute the pecans evenly (as best you can) using a spoon.
- Bake until the filling bubbles all over (about 10 minutes).
- Cool completely or refrigerate.
- Serve with a dollup of whipped cream on each slice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Thid is definitely a 5 star recipe. It is incredibly easy and absolutely delicious. I get rave reviews whenever I bring this to a party. I made one small change in the recipe. I press the crust crumbs in the bottom of an 8" Spring Form pan vs the pie plate. It looks like a torte when I remove the Spring Form pan. I serve it with a scoop of Vanilla icecream which makes it totally over the top. One of my favorite recipes!