Espresso Pecan Fudge Pie

Serves: 7
Total Calories: 483


3 ounces coarsely chopped chocolate (unsweetened or semi-sweet)
3 tablespoons butter
1 teaspoon instant espresso powder (or French roast)
1 cup sugar
1 cup light corn syrup
3 tablespoons coffee-flavored liqueur
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 1/2 cups chopped pecans
1 pie shell, partially baked


Preheat oven to 350°. Combine chocolate and butter over low heat until butter melts. Remove from heat; whisk chocolate mixture until smooth. Mix in espresso powder until dissolved. Whisk in sugar, corn syrup, coffee liqueur, vanilla, and eggs until smooth. Stir in pecans. Pour into partially baked pie crust. Bake 45 minutes or until set. Cool. Serve with whipped cream.

Nutritional Facts:

Serves: 7
Total Calories: 483
Calories from Fat: 195

This Espresso Pecan Fudge Pie recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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