MEYENBERG Fudge Pecan Pie

Submitted by: Admin on 02/02/2008

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Ingredients

a.. ½ cup butter or margarine

b.. 3 Tbs. unsweetened cocoa powder

c.. ¾ cup hot water
d.. 2 cups sugar
e.. ½ cup all-purpose flour

f.. 1/8 tsp. Salt
g.. 2/3 cup Meyenberg Evaporated Goat Milk
h.. 1 tsp. vanilla
i.. 1 cup pecan halves
j.. 1 deep-dish piecrust shell
k.. 1 cup non-dairy whipped topping, thawed

Directions

m.. Preheat oven and cookie sheet to 350°F. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, blend in sugar, flour, salt, evaporated goat milk, and vanilla. Stir until batter is smooth. Mix in pecans and pour into piecrust shell. Bake on preheated cookie sheet 50 minutes or until knife inserted one-inch from edge comes out clean. Serve cooled pie with whipped topping.
http://www.meyenberg.com/

Posted by Phyllis Williams

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