Pecan, Caramel and Fudge Pie

  • CRUST:
  • 1-1/2 C chocolate wafer cookie crumbs (about 7 ounces)
  • 5 Tbs. butter, melted
  • 1/2 tsp. vanilla

  • 3/4 C unsalted butter
  • 3/4 C packed golden brown sugar
  • 6 Tbs. light corn syrup
  • 3 C pecan halves (about 10 ounces)
  • 3 Tbs. whipping cream
  • 2 oz. unsweetened chocolate, chopped

For Crust: Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)

For Filling: Preheat oven to 350. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool.

Date Added:June 09, 2002
Source:Bon Appetit

Bake, Stovetop


16 Points Each(10 Servings); 13 Points Each(12 Servings);164 for Entire Recipe
This is excellent with vanilla bean ice cream and is definitely best after it has completely cooled.