Carol’s Fudge Georgia Pecan Pie

  • Yields 16 Servings


    • 1/2 cup butter
    • 3 squares unsweetened chocolate
    • 4 eggs
    • 3 tablespoons light corn syrup
    • 1-1/2 cups sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 cup Georgia pecan halves (or coarsely chopped)
    • 2 9-inch frozen pie crusts, thawed


Preheat oven to 350 degrees F.

In microwave-safe bowl or in saucepan over low heat, melt butter and chocolate. Stir, remove from heat and set aside to cool.

In a large bowl beat eggs, corn syrup, sugar, salt and vanilla. Add chocolate mixture and mix well. Fold in pecans.

Pour batter in two prepared pie crusts. Bake 25-30 minutes, or until top is firm but pie is still soft inside.

Let cool for 20 minutes, then slice and serve warm with ice cream.