Methodist Tested Recipes 7/16/2008


Fudge Pecan Pie

1/3 cup butter
1/3 cup cocoa
2/3 cup sugar
1/4 teaspoon salt
3 eggs, beaten
¾ cup light corn syrup
1 cup chopped pecans
1 cup pecan halves
1 9-inch pie crust, unbaked 

Melt butter. Add cocoa, stirring until mixture is smooth over low-flame or heat. Remove from heat and cool slightly. Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped nuts. Pour into unbaked pie shell and place pecan halves on top. Bake 40 minutes at 375 degrees.

     by Jennifer Brantley in Reflections Recipes and Remembrances published by Carthage United Methodist Church