Pecan Fudge Pie

  • Yield: 8 servings


1 1/4cups light corn syrup
1/2cup sugar
1/3cup baking cocoa
1/4teaspoon salt
3 eggs
3tablespoons butter, softened
1 1/2teaspoons vanilla extract
1cup chopped pecans
1 unbaked (9-inch) pie shell


  1. Beat the corn syrup, sugar, cocoa, flour, salt, eggs and butter in a mixer bowl until smooth.  Stir in the pecans.  Pour into the pie shell.  Bake at 350F for 45 to 50 minutes or until set.  Cool on a wire rack.  Garnish with whipped cream.

Recipe reprinted with permission from Louisiana Farm Bureau Women’s Louisiana Temptations (the Louisiana Farm Bureau Federation, Inc., Baton Rouge, Louisiana, 1996)