Zutaten für Jumbo Chocolate Pecan Christmas Fudge Pie
- 1 ½ cups chocolate wafer crumbs
- ⅓ cup (60g) melted butter and ½ cup (113g) softened butter
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 1 cup (200g) melted semi-sweet chocolate
- 1 teaspoon instant coffee granules
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- 1 cup (100g) chopped pecans
- sweetened whipped cream
- chocolate syrup
- maraschino cherries
- fresh mint
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Zubereitung von Jumbo Chocolate Pecan Christmas Fudge Pie
- Preheat oven to 350°F (175°C).
- Combine 1 ½ cups chocolate wafer crumbs and ⅓ cup (60g) melted butter. Firmly press into the bottom and sides of a 9-inch tart pan or pie plate.
- Bake for 6-8 minutes. Remove from oven and let cool.
- In a large bowl, cream together ½ cup (113g) softened butter and 1 cup (200g) packed brown sugar using an electric mixer on medium speed until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 cup (200g) melted semi-sweet chocolate, 1 teaspoon instant coffee granules, 1 teaspoon vanilla extract, ¼ cup (30g) all-purpose flour, and 1 cup (100g) chopped pecans.
- Pour the filling into the prepared crust.
- Bake at 375°F (190°C) for 25 minutes, or until the center is set.
- Remove from oven and let cool completely on a wire rack.
- Before serving, pipe sweetened whipped cream on each slice and drizzle with chocolate syrup.
- Garnish with maraschino cherries and/or fresh mint, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
193g
Fat
104g
Carbs
22g
