Pecan Fudge Pie

Recipe Ingredients

		Shell
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 1/2 teaspoons	7.5ml	Salt
1/3 cup	65g / 2.3oz	+2 tb cold veg. Shortening
		Filling
1		Eggs - beaten lightly (large)
3/4 cup	148g / 5.2oz	Sugar
3 tablespoons	45ml	All-purpose flour
1/2 cup	118ml	Evaporated milk
1 tablespoon	15ml	Vanilla
3/4 cup	246g / 8.7oz	Dark corn syrup
8 oz	227g	Chocolate *
1/2 teaspoon	2.5ml	Salt
3 cups	438g / 15oz	Pecan halves

Recipe Instructions

* bittersweet or semi-sweet, melted and cooled.

MAKE THE SHELL: In a large bowl, combine the flour and salt.

Transfer 3 tb of the mixture to a small bowl and stir in 3 tb cold water to form a paste. Add the shortening to the large bowl, blend the mixture until it resembles coarse meal, and add the flour paste, tossing the mixture until it forms a dough. Knead the dough lightly and form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

Roll out the dough about 1/8-inch thick on a lightly floured surface, fit it into a 10-inch (1 1/2 quart capacity) pie plate, and chill the shell. ["EDITOR'S" NOTE: or just go get a ready made 10" pie shell] MAKE THE FILLING: In a bowl, whisk together the eggs and sugar, then whisk in the flour, evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.

Pour the filling into the pie shell and bake the pie in the middle of a preheated 350FF oven for 1 hour to 1 hour 10 minutes, or until the filling is just set and cracks appear on the surface. Let the pie cool on a rack and serve it with whipped cream.

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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