Easy Caramel Pecan Fudge Pie

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READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 12
    cups fine chocolate wafer crumbs
  • 5
    tablespoons melted butter
  • 1
    teaspoon vanilla
  • FILLING
  • 34
    cup butter (no substitutes!)
  • 34
    cup brown sugar, packed
  • 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
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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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