Fudge Pecan Pie
Ingredients:
- Geman sweet chocolate, chopped - 4 ounces
- butter - 1/4 cup
- sweetened condensed milk - 14 ounce can
- water - 1/2 cup
- eggs, lightly beaten - 2
- vanilla extract - 1 tsp
- salt - 1/4 tsp
- chopped pecans - 1/2 cup
- filling --
- cold milk - 1 cup
- instant chocolate pudding - 3.9 ounce box
- Cool Whip, thawed - 1 cup
- topping --
- heavy whipping cream - 1 cup
- powdered sugar - 1 T
- vanilla extract - 1 tsp
- pie crust, unbaked - 1
Instructions:
Prepare pie crust -- use your favorite recipe or store purchased. Bake in a preheated 450 degree oven for 5 minutes; set aside. Reduce oven temperature to 375 degrees.
Prepare filling -- in a saucepan, melt butter and chocolate together. Remove from heat, add water and milk. Add a small amount of chocolate mixture to beaten eggs. Pour egg mixture into chocolate, stir in vanilla and salt. Pour into pie shell, sprinkle pecans over top. Cover edges of pie shell with foil. Bake at 375 degrees for 35 minutes until knife inserted in center comes out clean. Cool completely on wire rack.
Prepare filling -- in a bowl, whisk together milk and pudding for 2 minutes. Fold in Cool Whip, spread over fudge layer. Cover, place in refrigerator until set.
Prepare topping -- in a cold bowl, beat whipping cream until soft peaks form. Add powdered sugar and vanilla, beat until stiff peaks form. Spread over pudding layer. Cover, place in refrigerator for 4 hours until set.
