Two sweet Southern favorites—pecans and fudge—come together in this extra-rich pie that bakes up like a big, soft brownie. Serve small slices topped with a dollop of unsweetened whipped cream, crème fraîche, or sour cream.

　　

Ingredients

makes one 10-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　2 cups semisweet chocolate chips

　　4 eggs, beaten

　　1 cup light corn syrup

　　2 tablespoons unsalted butter, melted

　　2 teaspoons vanilla extract

　　1/2 teaspoon salt

　　1 1/2 cups coarsely chopped pecans

　　

Step 1

Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust.

　　

Step 2

Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust.

　　

Step 3

Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.

　　Mrs. Rowe's Little Book of Southern Pies