Ingredientes para Easy Caramel Pecan Fudge Pie
- Fine Chocolate Wafer Crumbs
- Butter
- Vanilla
- Brown Sugar
- Light Corn Syrup
- Pecan Halves
- ½ cup heavy whipping cream
- Unsweetened Chocolate
- Whipped Cream
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Cómo preparar Easy Caramel Pecan Fudge Pie
- **Make the Crust:** In a food processor, combine 1 ½ cups graham cracker crumbs, ¼ cup packed light brown sugar, 6 tablespoons (3 ounces) melted unsalted butter, and a pinch of salt. Pulse until evenly moistened.
- **Press into Pie Plate:** Press the crumb mixture firmly into the bottom and up the sides of a 9-inch glass pie plate.
- **Freeze the Crust:** Cover the crust and freeze for at least 30 minutes while you prepare the filling.
- **Prepare the Filling:** Preheat oven to 350°F (175°C).
- **Combine Ingredients:** In a medium saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, 1 ½ cups packed light brown sugar, and ½ cup light corn syrup.
- **Bring to a Boil:** Bring to a rolling boil, stirring constantly. Boil for exactly 1 minute, stirring continuously.
- **Add Nuts and Cream:** Remove from heat and stir in 1 cup chopped pecans and ½ cup heavy whipping cream.
- **Add Chocolate:** Stir in 12 ounces semi-sweet chocolate chips until melted and smooth.
- **Pour into Crust:** Pour the hot filling into the prepared pie crust.
- **Distribute Pecans:** Sprinkle the remaining ½ cup chopped pecans evenly over the top.
- **Bake:** Bake for 20-25 minutes, or until the filling is bubbly around the edges.
- **Cool Completely:** Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight. This allows the filling to set properly.
- **Serve:** Serve chilled, topped with a dollop of whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
127g
Fat
110g
Carbs
18g
