Fudge Pecan Pie

Fudge Pecan Pie
 
 4 large Eggs
 2 Egg yolk
 1 1/2 cups of light corn syrup
 1 cup of sugar
 1 cup of light brown sugar, firmly
 3 tablespoons of unsalted butter, melted
 1 tablespoon of light molasses, unsulfured
 1 tablespoon of vanilla extract
 5 ounces of semisweet chocolate,
 1 cup of pecans, chopped
 one 9 inch pie shell

Instructions:

Recipe By : Bon Appetite 2/90 Preheat oven to 350ºF. and put rack in center of oven. Whisk eggs and yolks in large bowl until frothy. Add corn syrup, both sugars, butter, molasses and vanilla and mix well. Sprinkle chocolate and pecans over pie crust. Pour filling over. Bake pie until top is dry and firm to touch but center is still soft, about 1 hour 10 minutes. Cool completely on rack.

Posted to EAT-L Digest 16 October 96 Date: Thu, 17 Oct 1996 09:13:00 PDT From: Brenda Pittsley <brendap@CORBIS.COM>


Fudge-Pecan Pie 2

1 cup of light corn syrup
3/4 cup of sugar
3 ounces of chocolate, unsweetened, chopped
3 tablespoons of butter
3 Eggs, large
1 teaspoon of vanilla
1/4 teaspoon of salt
1 1/2 cups of pecans, chopped
1 Pie shell, 9" unbaked

Preheat oven to 350ºF. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.

Shared by Dottie Cross, Formatted by Liz Jones (vxrf36b) May 1992... From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini