Mocha Pecan Fudge Pie

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  • Yield: 8 servings
  • Prep Time:  10 minutes
  • Bake Time: 50 to 55 minutes

Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup semisweet chocolate chips divided
  • 2 teaspoons instant coffee OR espresso
  • 3 eggs
  • 1 cup sugar
  • 1 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 (-inch) unbaked OR frozen deep-dish pie crust

Directions

  1. Preheat oven to 350°F.
  2. Melt butter, 1/4 cup chocolate chips and instant coffee together in small saucepan; set aside.
  3. Beat eggs lightly with a fork in a medium bowl and add chocolate mixture to eggs. Blend well.
  4. 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.
  5. Bake 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack.

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Mocha Pecan Fudge Pie

  • Yield: 8 servings
  • Prep Time:  10 minutes
  • Bake Time: 50 to 55 minutes

Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup semisweet chocolate chips divided
  • 2 teaspoons instant coffee OR espresso
  • 3 eggs
  • 1 cup sugar
  • 1 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 (-inch) unbaked OR frozen deep-dish pie crust

Directions

  • 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.