Ingredients for Chocolate Fudge Pecan Pie
- Chocolate Crumb Crusts
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Unsweetened Chocolate Squares
- 1 (14-ounce) can sweetened condensed milk
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- a pinch of salt
- 1 cup pecan halves
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How to Make Chocolate Fudge Pecan Pie
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup cold water until smooth. Set aside.
- In a medium saucepan over low heat, melt 12 ounces of semi-sweet chocolate chips and 1 (14-ounce) can of sweetened condensed milk, stirring frequently until smooth and melted.
- Gradually whisk in the cornstarch mixture until fully incorporated.
- Add 2 large eggs one at a time, whisking well after each addition. Stir in 1/4 cup (1/2 stick) of melted unsalted butter and a pinch of salt.
- Stir until the mixture is completely smooth and glossy. Remove from heat.
- Stir in 1 cup of pecan halves.
- Pour the filling into your prepared 9-inch pie crust.
- Bake for 30-35 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 2 hours to allow the filling to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
142g
Fat
65g
Carbs
16g
