Dark Fudge Pecan Pie Recipe

Dark Fudge Pecan Pie Recipe



1 unbaked pie crust (9-inch/23 cm) (1)
1 1/2 cupscoarsely chopped pecans (375 mL)
1/2 cupbutter or margarine (125 mL)
1 cuplight corn syrup (250 mL)
1 cupgranulated sugar (250 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
4 eggs, beaten (4)
1 tspvanilla extract (5 mL)
Whipped cream (optional)


    1. Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) pie plate with prepared pie dough according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.

    2. Combine butter, corn syrup, sugar and cocoa in a saucepan set over low heat. Cook, stirring constantly, until sugar dissolves; cool slightly. Stir in eggs and vanilla until well combined. Pour into prepared crust.

    3. Bake for 70 minutes or until set; cool completely. Serve with whipped cream (if using).

    Makes 8 servings.

    • To prevent over browning, cover the edge of the pie with foil.
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