Fudge Pecan Pie
Pastry for single-crust 9-inch pie
6 ounces semisweet chocolate chips
1/4 cup butter or margarine
1/2 cup granulated sugar
2 tablespoons cornstarch
2 beaten eggs
1 teaspoon vanilla extract
1 can sweetened condensed milk
1 (5 ounce) can evaporated milk
1 cup pecan halves
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil.
Bake in a 450 degree F oven for 8 minutes.
Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry.
Remove from oven.
Reduce the oven temperature to 350 degrees F.
Meanwhile, combine chocolate chips and margarine in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.
Combine sugar and cornstarch in a large mixing bowl.
Add eggs and vanilla extract, mixing well.
Stir in sweetened condensed milk and evaporated milk.
Gradually stir in melted chocolate.
Pour into pre-baked pie shell.
Sprinkle pecans on top.
Cover edge of pie with foil.
Bake at 350 degrees F for 45 minutes.
Cool completely on a wire rack.
Cover and chill at least 4 hours before serving.
Makes 10 to 12 servings
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