Best Pecan Caramel And Fudge Pie Recipes

Pecan, Caramel and Fudge Pie image

Yield Serves 8 to 10

Number Of Ingredients 11

For crust
1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
5 tablespoons butter, melted
1/2 teaspoon vanilla extract
For filling
3/4 cup unsalted butter
3/4 cup (packed) golden brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped

Steps:

Make crust:
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.)
Make filling:
Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

Easy Caramel Pecan Fudge Pie image

Provided by Kittencalrecipezazz

Categories Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups fine chocolate wafer crumbs
5 tablespoons melted butter
1 teaspoon vanilla
3/4 cup butter (no substitutes!)
3/4 cup brown sugar, packed
1/4 cup light corn syrup
2 tablespoons light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
10 ounces pecan halves (about 3 cups)
3 tablespoons whipping cream (unwhipped)
2 ounces unsweetened chocolate, chopped
whipped cream

Steps:

For the crust: blend all the ingredients in a processor.
Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
Cover the crust and freeze while preparing the filling.
To make the filling: set oven to 350 degrees.
In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
Pour the hot filling into the prepared crust.
Distribute the pecans evenly (as best you can) using a spoon.
Bake until the filling bubbles all over (about 10 minutes).
Cool completely or refrigerate.
Serve with a dollup of whipped cream on each slice.

Nutrition Facts : Calories 731.9, Fat 58.8, SaturatedFat 22.2, Cholesterol 73, Sodium 317.4, Carbohydrate 55, Fiber 5.3, Sugar 32, Protein 5.9

Caramel Pecan Fudge image

Provided by Leahs Kitchen

Categories Candy

Time 2h

Yield 24 squares, 24 serving(s)

Number Of Ingredients 5

Steps:

Butter a 9X9 baking pan.
In a large saucepan, mix 1 cup of milk and 2 cups sugar. Set aside.
Slowly melt one cup sugar in a small heavy saucepan stirring constantly.
Pour the caramelized sugar in the milk/sugar mixture.
Over medium heat, stir until the caramelized sugar is dissolved.
When the mixture starts to boil, add the butter.
Cook to the soft-ball stage.
Add the pecans and vanilla, remove from heat and beat until creamy.
Set in cold water, when the mixture starts to stick to the pot and is thick, pour into the buttered 9X9 pan.
Let cool, cut and enjoy.