Fudge Pie with Texas Pecans

1 9-inch pie shell; unbaked
⅓ cup Hershey’s Cocoa
¼ teaspoon sea salt
¾ cups light corn syrup
1 cup Pecan Valley Pecan Halves
⅓ cup unsalted butter or margarine
⅔ cups granulated sugar
3 each eggs, slightly beaten
1 cup Pecan Valley Pecan Pieces

1. Preheat oven to 375ºF.
2. Melt butter over low heat; add cocoa and stir until smooth. Remove from heat; cool slightly. Stir in sugar, sea salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts, if desired. Pour into unbaked pie shell. Place pecan halves over top.
3. Bake in a preheated oven for 40 minutes. Cool. Let stand 8 hours before serving.
4. Garnish with sweetened whipped whipping cream or whipped topping.

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