Recipe: Mildred Marg's Fudgy Pecan Pie (using cocoa powder and instant coffee)
Desserts - Pies and TartsMILDRED MARG'S FUDGY PECAN PIE
(County Fair Winner)
1 (9-inch) unbaked pie shell
1/2 cup butter
2/3 cup white granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon instant coffee
1 teaspoon hot water
3 eggs
1 cup light corn syrup
1/4 teaspoon salt
1 cup chopped pecans
Pecan halves (optional, for topping)
Melt butter in saucepan; add sugar and cocoa powder; stir until well-blended. Remove from heat and set aside.
Combine instant coffee and water; stir until dissolved and set aside.
In mixing bowl, combine eggs, corn syrup and salt; mix well. Fold in cocoa and coffee mixtures. Fold in chopped pecans. Pour into prepared pie shell. Scatter pecan halves on top, if desired.
Bake at 375 degrees F for 45 to 50 minutes or until center is set. Let rest 8 hours before serving.
Makes 1 (9-inch) pie
Source: Marilyn Block, Winona Daily News, Sunday, July 20, 2008
(County Fair Winner)
1 (9-inch) unbaked pie shell
1/2 cup butter
2/3 cup white granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon instant coffee
1 teaspoon hot water
3 eggs
1 cup light corn syrup
1/4 teaspoon salt
1 cup chopped pecans
Pecan halves (optional, for topping)
Melt butter in saucepan; add sugar and cocoa powder; stir until well-blended. Remove from heat and set aside.
Combine instant coffee and water; stir until dissolved and set aside.
In mixing bowl, combine eggs, corn syrup and salt; mix well. Fold in cocoa and coffee mixtures. Fold in chopped pecans. Pour into prepared pie shell. Scatter pecan halves on top, if desired.
Bake at 375 degrees F for 45 to 50 minutes or until center is set. Let rest 8 hours before serving.
Makes 1 (9-inch) pie
Source: Marilyn Block, Winona Daily News, Sunday, July 20, 2008
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