Fudgy Pecan Pie

I bought a bag of Pecan nuts from Costco last December so I have been making sweet treats out of them. I have made Pecan Sandies for nth time already and I wanted to try different recipes, hence, this pie was made.

I got the recipe from Taste of Home's Prize Winning Recipes booklet/brochure which I got 5 years ago.

My husband liked it very much so did I but I find it tedious to make so I am not sure if I am going to do it again. 

But I would like to share the recipe all the same :)

Since I start making pies, (from Orange Frosted Pie to Coconut Cream Pie) I always follow the ingredients and procedures but I've always ended up making 2 pies for the supposedly good for 1 pie crust- ingredient only. I can't seem to understand why. 

Anyway, below is the recipe. It's up to you if you will make 2 pies out of the recipe.

1- unbaked 9-inch pastry shells

1 package (4 ounces) German sweet chocolate

1/4 cup butter

1can big condensed milk

1/2cup water

2 eggs- beaten

1tsp vanilla extract

1/4tsp salt

1/2cup chopped pecans

Filling:

1cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

1cup whipped topping

Topping:

1 cup heavy whipped cream

1 tbsp confectioner's sugar

1teaspoon vanilla extract

Procedure:

Line unpricked pastry shell with double thickness of heavy duty foil. Bake at 450 degrees for 5 minutes. Remove foil and set shell aside. Reduce heat to 375 degrees. 

In a heavy sauce pan, melt chocolate and

butter. Remove from the heat, stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 30 minutes or until a

knife inserted near the center comes out clean. Cool completely.

In a mixing bowl, beat milk and pudding mix until smooth. Fold in whipped topping. Spread over nut layer; cover and refrigerate.

In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours. Store in the refrigerator. Yield 6-8 servings.

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