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ALABAMA CHOCOLATE-PECAN JUMBO CHRISTMAS FUDGE PIE
FOR THE CRUST: 1 1/4 cups chocolate wafer crumbs 1/3 cup butter, melted FOR THE FILLING: 1/2 cup butter, softened 3/4 cup brown sugar 3 eggs 1 (12 ounce) pkg semisweet chocolate chips, melted 2 teaspoons instant coffee granuales 1 teaspoon vanilla extract 1/2 cup flour 1 cup pecans, coarsely chopped TO SERVE: sweetened whipped cream chocolate syrup maraschino cherries with stems mint sprigs
TO MAKE THE CRUST: Combine chocolate wafer crumbs and 1/3 cup melted butter. Firmly press on bottom and sides of a 9-inch tart pan or pie plate.
Bake at 350 degrees F for 6 to 8 minutes. Remove from oven.
Increase oven temperature to 375 degrees F.
TO MAKE THE FILLING: Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended. Add the eggs, one at a time, beating after each addition. Stir in the melted chocolate, instant coffee granules, and vanilla extract, then the flour and chopped pecans. Pour into the prepared crust.
Bake at 375 degrees F for 25 minutes. Remove from oven and cool completely on a rack.
TO SERVE: Pipe sweetened whipped cream on each piece and drizzle with chocolate syrup. Garnish with cherries and/or mint if desired.
Servings: 8 Source: Christmas with Southern Living 1990
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