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Fudge Pie

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

 

Hands-on time 10 mins
Total time 1 hr
Yield Makes 6 to 8 servings
Adapted from a recipe in Encore! Nashville, this simple, decadent chocolate pie filling can easily be used in your favorite purchased or homemade piecrust.

Ingredients

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

How to Make It

  1. Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.

  2. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.

  3. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.

Adapted from Encore! Nashville.