From Paulette Vickery's Recipe Collection

Fudgy Pecan Pie

pies

1 each pie crust, 9 inch
1/3 cup butter
2/3 cup sugar
1/2 cup cocoa
3 each eggs
1 cup light corn syrup
1/4 teaspoon salt
1 cup chopped pecans

Preheat oven to 375 degrees. Melt butter and add sugar and cocoa, stirring until well blended. Set aside. Beat eggs slightly. Stir in corn syrup and salt. Add cocoa mixture, and blend well. Stir in pecans. Pour into unbaked pie crust in pan. Bake 45 to 50 minutes or until set. For a crispy top of pie, cool and serve. For a softer top on pie, cool and cover. Let stand about 8 hours before serving.

Yield: 8 servings




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