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Fudgy Pecan Pie




Source of Recipe


Internet


List of Ingredients




1 Unbaked pie shell
1 package (4 oz) German sweet chocolate
1/4 cup Butter or margarine
1 can (14 oz) Sweetened condensed milk
1/2 cup Water
2 Eggs, beaten
1 teaspoon Vanilla
1/4 teaspoon Salt
1/2 cup Pecans, chopped

FILLING:
1 cup Cold milk
1 small Instant chocolate pudding
1 cup Cool Whip

TOPPING:
1 cup Cool Whip
Pecans
Chocolate curls

Recipe



Line unpricked pie shell with a double layer of foil. Bake at 450 for 5 minutes. Remove foil and set shell aside. Reduce heat to 375. In saucepan, melt chocolate and butter. Remove from heat; stir in milk and water. Add a small amount ofhot mixture to eggs; return all to the pan. Stir in salt and vanilla. Pour into pie shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until knife comes out clean. Cool completely. In a bowl combine milk and pudding mix, mix until smooth. Fold in cool whip. Spread over chocolate. Cover and refrigerate until set. Spread remaining cool whip over top, garnish with nuts and curls.