Chocolate Fudge Pie |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
INGREDIENTS:
1/2 cup water ;
1 tablespoon cornstarch ;
3 (1-ounce) squares unsweetened chocolate ;
1 (14-ounce) can sweetened condensed milk ;
2 eggs '
1/4 cup (1/2 stick) butter, softened ;
1/8 teaspoon salt ;
1 cup pecan halves, optional ;
1 (9-inch) chocolate graham cracker pie crust ;
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DIRECTIONS: ;
Preheat the oven to 350°F. ;
In a small bowl, combine the water and cornstarch; set aside. ;
In a medium saucepan, melt the chocolate in the sweetened condensed milk over low heat, stirring occasionally.
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Add the cornstarch mixture, eggs, butter, and salt; mix until smooth. Remove from the heat and add the pecan halves, if desired; mix well and pour into the crust.
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Bake for 30 to 35 minutes, or until a knife inserted in the center comes out clean. Allow to cool on a wire rack then cover and chill for at least 2 hours before serving.
VERY GOOD!! |
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