Fudgy Pecan Pie

(from Lucianolinda’s recipe box)

Source: RecipeThing user saymyname

Serves 8 people

Categories: pie

Ingredients

  • 1 9" unbaked pie shell
  • 1 (4 ounce) package German sweet chocolate
  • 1/4 cup butter or 1/4 cup margarine
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup water
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • Filling:
  • 1 cup cold milk
  • 1 (4 ounce) package instant chocolate pudding mix
  • 1 cup Cool Whip
  • Topping:
  • 1 cup whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla

Directions

  1. Line unpricked pastry shell with a double thickness of heavy-duty foil.

  2. Bake at 450°F for 5 minutes.

  3. Remove foil and set shell aside.

  4. Reduce heat to 375°F.

  5. In a heavy saucepan, melt chocolate and butter.

  6. Remove from heat; stir in milk and water.

  7. Add a small amount of hot chocolate mixture to eggs; return all to pan.

  8. Stir in vanilla and salt.

  9. Pour into shell; sprinkle with nuts.

  10. Cover edges of crust with foil.

  11. Bake for 35 minutes or until tests done.

  12. Remove to a wire rack to cool completely.

  13. In a mixing bowl, beat milk and pudding mix until smooth.

  14. Fold in Cool Whip.

  15. Spread over nut layer; cover and refrigerate.

  16. In a mixing bowl, beat cream until soft peaks form.

  17. Add sugar and vanilla, beating until stiff peaks form.

  18. Spread over pudding layer.

  19. Refrigerate until set, about 4 hours.

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