Pecan, Caramel and Fudge Pie

Pecan, Caramel and Fudge Pie
Photo by Brian Leatart


  • 3 tablespoons whipping cream
  • 1 ½ cups chocolate wafer cookie crumbs
  • 12 tablespoons unsalted butter
  • 5 tablespoons butter
  • ¾ cup golden brown sugar
  • 6 tablespoons light corn syrup
  • 2 ounces unsweetened chocolate
  • + 2 more ingredients
    • ½ teaspoon vanilla extract
    • 3 cups pecan halves

Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.) Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. ...

View full recipe at Epicurious


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