Fudgy Pecan Pie

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READY IN: 5hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450°F for 5 minutes.
  • Remove foil and set shell aside.
  • Reduce heat to 375°F.
  • In a heavy saucepan, melt chocolate and butter.
  • Remove from heat; stir in milk and water.
  • Add a small amount of hot chocolate mixture to eggs; return all to pan.
  • Stir in vanilla and salt.
  • Pour into shell; sprinkle with nuts.
  • Cover edges of crust with foil.
  • Bake for 35 minutes or until tests done.
  • Remove to a wire rack to cool completely.
  • In a mixing bowl, beat milk and pudding mix until smooth.
  • Fold in Cool Whip.
  • Spread over nut layer; cover and refrigerate.
  • In a mixing bowl, beat cream until soft peaks form.
  • Add sugar and vanilla, beating until stiff peaks form.
  • Spread over pudding layer.
  • Refrigerate until set, about 4 hours.
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