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October 2018

Desserts Recipes

Pound Cake Recipes

Peanut Butter Pound Cake

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Pecan Fudge Pie Recipe

Pecan Fudge Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Pecan Fudge Pie recipe  PDF


SHELL 1 1/2 c All purpose flour
1 1/2 t Salt
1/3 c 2 tb cold veg. shortening
FILLING 3 Large eggs, beaten lightly
3/4 c Sugar
3 tb All purpose flour
1/2 c Evaporated milk
1 tb Vanilla
3/4 c Dark corn syrup
8 oz Chocolate
1/2 t Salt
3 c Pecan halves
bittersweet or semi sweet, melted and cooled. MAKE THE SHELL: In a large bowl, combine the flour and salt. Transfer 3 tb of the mi ture to a small bowl and stir in 3 tb cold water to form a paste. Add the shortening to the large bowl, blend the mi ture until it resembles coarse meal, and add the flour paste, tossing the mi ture until it forms a dough. Knead the dough lightly and form it into a ball. Dust the dough with flour and chill it, wrapped in wa paper, for 1 hour. Roll out the dough about 1/8 inch thick on a lightly floured surface, fit it into a 10 inch (1 1/2 quart capacity) pie plate, and chill the shell. EDITOR'S NOTE: or just go get a ready made 10 pie shell MAKE THE FILLING: In a bowl, whisk together the eggs and sugar, then whisk in the flour, evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans. Pour the filling into the pie shell and bake the pie in the middle of a preheated 350F degree oven for 1 hour to 1 hour 10 minutes, or until the filling is just set and cracks appear on the surface. Let the pie cool on a rack and serve it with whipped cream.

Pecan Fudge Pie recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
816 people have voted
Last Reviewed on 2018-10-19



Friday, Oct 19 2018 Download & Print Pecan Fudge Pie recipe  PDF   Desserts recipes RSS   New

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300 g Flour (2 1/2 cups plus 2 Tbsp) 4 Eggs 1/4 l Milk (1 cup plus 1 Tbsp) 1 ds Salt A little bit of sugar 50 g Butter (3 1/2 Tbsp) Mi a pancake batter, and in a lightly greased skillet, at medium heat, cook on both sides. During the cooking process, repeatedly cut the pancake with the skillet, and move the pieces to a second skillet, where they are once more saute in a little butter. Just before serving, dust with sugar. Serve with stewed fruit. Unsweetened 'Kratzet' is also a popular side dish for meat dishes with gravy. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius K...

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