Ingredients
- 1/3 butter
- 2/3 white sugar
- 1/2 cocoa powder
- 3 eggs
- 1 light corn syrup
- 1/4 teaspoon salt
- 1 chopped pecans
- 1 9-inch unbaked pie crust
- 1/2 heavy cream, chilled
- 1 tablespoon confectioner’s sugar
- 1/4 teaspoon vanilla extract
Directions
Heat oven to 375°. Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside. Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust. Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with sweetened whipped cream and pecans, if desired. To make sweetened whipped cream. Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff.
Variation: Fudgey Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.
