My dad came to visit me for the long weekend and brought me a surprise from his boss: two bags of pecans! He suggested I make a pecan pie with them, so I decided to look through my Mrs. Rowe’s Book of Southern Pies to find a good pecan pie recipe. The one I found is Pecan Fudge and it is amazing!
First, I will list the ingredients and directions for the crust, then I will list the ingredients and directions for the pie filling.
The crust is incredibly simple. All you’ll need is:
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/3 cup vegetable shortening, like Crisco
- 3-5 Tbsp cold milk
This will make one 9- or 10-inch pie crust and was halved from the original recipe.
Sift the flour and salt into a small bowl. Doesn’t it look like snow?!
Cut in the shortening with a pastry blender until the mixture looks like small peas.
Pour one tablespoon of the milk over a small section of the flour mixture, preferably off to the side of the bowl, and mix gently with a fork. Repeat these steps until all of the flour mixture is moistened.
Press the dough together to form a ball.
Then flatten the ball of dough out.
Lightly flour the surface you’re working on and roll out the dough to a thickness of 1/8 of an inch.
Carefully place the dough into your ungreased pie dish. If you have a bench scraper, this would be a good time to use it to prevent the dough from sticking to the counter as you’re picking it up. Gently pull or cut the excess dough around the edges of the pie plate and prepare to make the pie filling! There’s no pre-baking necessary for this recipe.
For the filling you’ll need:
- 2 cups semisweet chocolate chips
- 4 eggs
- 1 cup light corn syrup
- 2 Tbsp butter
- 2 tsp vanilla extract
- Pinch of salt (if you’re using unsalted butter, add 1/2 tsp salt)
- 1 1/2 cups coarsely chopped pecans
Preheat the oven to 350 degrees Fahrenheit.
Melt the chocolate chips in a double boiler, or if you’re like me, in a bowl over a pot of boiling water. Be sure to occasionally stir the chocolate so it doesn’t burn!
Crack the eggs into a large bowl and beat with a whisk.
Add the corn syrup, melted butter, vanilla, and salt and mix well.
Lovely color, isn’t it? Once the chocolate is nice and melted, gradually add it to the egg mixture, whisking furiously while you add it. Why you may ask? So the burning hot chocolate doesn’t scramble the eggs and we don’t end up with a half breakfast pie. Once the egg mixture has about half of the melted chocolate in it, you can go ahead and add the rest of the chocolate and whisk thoroughly.
The last step before popping this bad boy into the oven is to add the pecans to the filling and pour it in the crust, then wait (not so) patiently for the pie to bake, then cool, so you can have a little slice of heaven.
The recipe says to bake this pie for 55 minutes, but I ended up baking mine for 32 minutes and it still came out a little burnt around the edges. The oven in my apartment is pretty finicky, though, so you could probably bake it for the full time or at least cut off ten minutes. You know your oven better than I know your oven, so do whatever works best!
Let the pie cool before cutting yourself a slice.
Look at that. The pie has the consistency of a brownie with pecans, but it’s still gooey and absolutely delicious. Enjoy!