Ingredients
SHELL
1 1/2 cup all-purpose flour
1 1/2 tsp salt
1/3 cup +2 tb cold veg. shortening
FILLING
3 large eggs, beaten lightly
3/4 cup sugar
3 tbsp all-purpose flour
1/2 cup evaporated milk
1 tbsp vanilla
3/4 cup dark corn syrup
8 oz chocolate *
1/2 tsp salt
3 cup pecan halves
Directions
* bittersweet or semi-sweet, melted and cooled.
MAKE THE SHELL: In a large bowl, combine the flour and salt.
Transfer 3 tb of the mixture to a small bowl and stir in 3 tb cold
water to form a paste. Add the shortening to the large bowl, blend
the mixture until it resembles coarse meal, and add the flour paste,
tossing the mixture until it forms a dough. Knead the dough lightly
and form it into a ball. Dust the dough with flour and chill it,
wrapped in wax paper, for 1 hour. Roll out the dough about 1/8-inch
thick on a lightly floured surface, fit it into a 10-inch (1 1/2
quart capacity) pie plate, and chill the shell. ["EDITOR'S" NOTE: or
just go get a ready made 10" pie shell] MAKE THE FILLING: In a bowl,
whisk together the eggs and sugar, then whisk in the flour,
evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.
Pour the filling into the pie shell and bake the pie in the middle of
a preheated 350F degree oven for 1 hour to 1 hour 10 minutes, or
until the filling is just set and cracks appear on the surface. Let
the pie cool on a rack and serve it with whipped cream.
Servings: 8 servings
Pecan Fudge Pie Recipe brought to you by Recipe Ideas
Categories: Candy; Dessert; Fudge; Nut; Pecan
The History of Recipes
Recipes as an idea can be observed back into antiquity, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these early recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the chefs of Roman times were skilled in the use of a wide range of herbs, including some that we all recognise like bay, rue and asafoetida. Over the next few hundred years, the wealthy families of the West strove to offer the most extravagent meals, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books were greatly in demand mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Pecan Fudge Pie recipe.
