Fudge Pecan Pie(Everyone'S Favorite!)
A rich, indulgent pecan pie with a fudgy chocolate layer and sweet potato filling, perfect for holiday gatherings or special occasions, offering a delightful mix of flavors.
Ingredients
- 1/2 cup butter ⓘ
- 3 tablespoons cocoa ⓘ
- 3/4 cup hot water
- 2 cups sugar ⓘ
- 1/2 cup flour
- 1/8 teaspoon salt ⓘ
- 1 teaspoon vanilla
- 1 cup Pet milk ⓘ
- 1 cup pecans ⓘ
- 1 1/2 cups cooked or canned sweet potatoes ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 1 teaspoon cinnamon
- 1/2 teaspoon salt ⓘ
- 3 egg yolks ⓘ
- 1 cup milk ⓘ
- 2 tablespoons melted butter or margarine ⓘ
- 1/2 cup chopped walnut meats ⓘ
- 1 unbaked 9-inch pastry shell ⓘ
- 3 egg whites ⓘ
- 9 tablespoons brown sugar ⓘ
- 1/4 cup walnut halves (optional) ⓘ
- pastry for 2-crust 9-inch pie ⓘ
- 1 stack pack Ritz crackers ⓘ
Instructions
- Roll out the pastry for a 2-crust 9-inch pie and fit it into the pie tin.
- Coarsely break Ritz crackers and press them into the bottom of the pie shell.
- Combine hot water, sugar, and cream of tartar in a saucepan and boil gently for 15 minutes.
- Add lemon juice and rind to the syrup and let cool.
- Pour the cooled syrup over the crackers in the pie shell.
- Dot the top generously with butter or margarine.
- Sprinkle with cinnamon and salt.
- Cover with the top crust and seal the edges.
- Bake at 400°F (200°C) for 30 to 35 minutes or until the crust is golden brown.
Tips & Substitutions
To enhance the flavor, consider adding a splash of bourbon to the filling. If you're out of pecans, walnuts or almonds can be used as substitutes. Ensure your butter is softened for easy mixing. For a gluten-free version, you can substitute the flour with almond flour. Keep an eye on the pie while baking to prevent over-browning.
Serving Suggestions
Serve the fudge pecan pie slightly warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Lemon And Lime Supreme Salad for a refreshing contrast. Consider serving it alongside coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover fudge pecan pie in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To reheat, place the slice in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Pecan Pie(Everyone'S Favorite!) contains roughly 918 calories, with 18g protein, 112g carbohydrates, and 37g fat. It is an excellent source of potassium (106% of the Daily Value), iron (45% of the Daily Value), and dietary fiber (42% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1224mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sweet potatoes instead of canned?
Absolutely! If using fresh sweet potatoes, boil or bake them until soft, then mash them for the pie filling. This will give you a fresher taste and a lovely texture. Just make sure to measure the cooked sweet potatoes to match the recipe's requirements.
What can I substitute for Pet milk?
If you don't have Pet milk, you can use evaporated milk or a mixture of regular milk and cream to achieve a similar richness. For a dairy-free option, almond milk or coconut milk can be used, but be aware that this may alter the flavor slightly.
How do I know when my pie is done baking?
The pie is done when the crust is golden brown and the filling is set. You can check by gently shaking the pie; if the filling jiggles slightly but is not liquid, it's ready. Additionally, a toothpick inserted in the center should come out clean.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).