Chocolate Fudge Pecan Pie

Chocolate Fudge Pecan Pie

Add this Fudge Chocolate Pecan Cake to your Thanksgiving dessert table this year. The gooey hot chocolate coating and toasted pecans make this treat a new Thanksgiving dinner favorite.

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A few weeks ago I was leafing through some old magazines while driving. If we’re in the car for more than an hour, I usually bring a few magazines to read.I like to call it “research” because you never know when or where you’ll find a recipe you need to make.

Many people wanted this recipe and here it is. It’s simple, delicious and very filling. You can leave out the nuts, but why would you? Lol 😄

Chocolate Fudge Pecan Pie

INGREDIENT

• 2/3 cup evaporated milk
• 1/2 (12 oz.) package semisweet chocolate chips
• 2 tablespoons butter
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/ 4 teaspoons kosher salt
• 1 cup chopped pecans
• 1 (9 inch) unbaked frozen pie crust
• Ice cream

PREPARATION

1.Preheat oven to 375°. Heat first 3 ingredients in a large microwave-safe bowl on HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
2. Mix the sugar and flour with the chocolate mixture. Add the eggs one at a time, beating until blended after each addition.Add vanilla and salt. Add the nuts. Pour the mixture into a cake pan.
3. Bake at 375° for 35 to 40 minutes or until set.Allow to cool for 10 minutes before serving. Serve with ice cream.

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