Pecan, Caramel, and Fudge Pie is super chocolatey, fudgey, nutty, thick, and rich. A deliciously gourmet dessert!
What are things that always make you feel better, despite how bad of a day or how bad of a mood you’re in? For me, videos of babies and puppies and kittens always put a smile on my face (don’t mind me while I go get distracted by Youtube while writing this post). I also love getting a packages and magazines in the mail. Or discovering something you’re about to buy is on sale. Finding a forgotten jar of Nutella in the dark corner of the pantry. Trying on a pair of jeans that fit you perfectly, like they were made for you. Reading the last page of an enthralling book all to fast then realizing it’s a trilogy (yes… I’m talking about The Hunger Games). Lighting a heavenly candle. Discovering your deadline is later than you thought it was. Finding everything you needed at the grocery store in one trip. Making, sharing, and eating a homemade pie.
Like this one. It’s lush yet crunchy, easy yet impressive. It’s sure to put a smile on your face.
Taste: Sweet, super chocolatey, and nutty. What a surprise, right?
Texture: Rich, thick, crunchy, fudgey.
Ease: Much easier than I originally thought when I first read the recipe title.
Appearance: A little haphazard but hey… pie is pie! A slice will always look scrumptious.
Pros: Easy enough and gourmet enough for company – all with a wonderful crave-worthy texture.
Cons: None (unless you have a nut allergy).
Would I make this again? Possibly, I might substitute walnuts next time.
How to make Pecan, Caramel, and Fudge Pie
Yield: 8 servings
Cook: 45 minutes
7 ounces chocolate wafer cookies (about 32)
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped
For the crust:
In the bowl of a food processor pulse the chocolate wafer cookies until finely ground. Add butter and vanilla, pulse until mixture resembles wet sand. Using the bottom of a dry measuring cup or a glass, press crumb mixture into the bottom and up the sides of a 9-inch glass pie dish. Freeze while preparing filling. Crust can be prepared 1 week ahead of time, cover and keep in freezer.
For the filling:
Preheat oven to 350 degrees F. Combine butter, brown sugar, and corn syrup in a heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes longer. Remove from heat. Add chocolate and stir until chocolate melts and mixture is well blended.
Pour hot filling into crust. Spread pecans evenly. Place pie dish on a rimmed baking sheet and bake until filling is bubbling all over, about 10 minutes. Transfer pie dish to rack and cool completely.
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