Mocha Pecan Fudge Pie
The hint of coffee in this pie makes it extra delicious.
Prep Time: 10 minutes
Bake Time: 50 to 55 minutes
Yield: 8 servings
2 tablespoons butter or margarine
1/2 cup semisweet chocolate chips, divided
2 teaspoons instant coffee OR espresso
1 cup sugar
1 cup Karo® Light Corn Syrup
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Melt butter, 1/4 cup chocolate chips and instant coffee together in small saucepan; set aside.
Beat eggs lightly with a fork in a medium bowl and add chocolate mixture to eggs. Blend well.
Stir in sugar, corn syrup and vanilla until blended. Stir in pecans. Pour into pie crust. Sprinkle top of pie with 1/4 cup chocolate chips.
Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.