Pies

Fudgy Pecan Pie

  • 1 Unbaked pie shell
  • 1 package (4 oz) German sweet chocolate
  • 1/4 cup Butter or margarine
  • 1 can (14 oz) Sweetened condensed milk
  • 1/2 cup Water
  • 2 Eggs, beaten
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 1/2 cup Pecans, chopped
  • FILLING ~
  • 1 cup Cold milk
  • 1 small Instant chocolate pudding
  • 1 cup Cool Whip
  • TOPPING ~
  • 1 cup Cool Whip
  • ~ Pecans
  • ~ Chocolate curls

    • Line unpricked pie shell with a double layer of foil. Bake at 450 for 5 minutes. Remove foil

    and set shell aside. Reduce heat to 375. In saucepan, melt chocolate and butter. Remove

    from heat; stir in milk and water. Add a small amount ofhot mixture to eggs; return all to

    thepan. Stir in salt and vanilla. Pour into pie shell; sprinkle with nuts. Cover edges with foil.

    Bake for 35 minutes or until knife comes out clean. Cool completely. In a bowl combine

    milk and puddingmix, mix until smooth. Fold in cool whip. Spread over chocolate. Cover

    and refrigerate until set. Spread remaining cool whip over top, garnish with nuts and curls.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!