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) 

blog comments powered by Disqus
%d bloggers like this: