Easy Caramel Pecan Fudge Pie
- Reviews 3
Ready In: 20 mins
Serves: 8
Ingredients
CRUST
- 1 1⁄2 cups fine chocolate wafer crumbs
- 5 tablespoons melted butter
- 1 teaspoon vanilla
FILLING
- 3⁄4 cup butter (no substitutes!)
- 3⁄4 cup brown sugar, packed
- 1⁄4 cup light corn syrup
- 2 tablespoons light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
- 10 ounces pecan halves (about 3 cups)
- 3 tablespoons whipping cream (unwhipped)
- 2 ounces 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.
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