Fudgy Pecan Pie

1. 1

   Line unpricked pastry shell with a double thickness of heavy-duty foil.

2. 2

   Bake at 450u00b0F for 5 minutes.

3. 3

   Remove foil and set shell aside.

4. 4

   Reduce heat to 375u00b0F.

5. 5

   In a heavy saucepan, melt chocolate and butter.

6. 6

   Remove from heat; stir in milk and water.

7. 7

   Add a small amount of hot chocolate mixture to eggs; return all to pan.

8. 8

   Stir in vanilla and salt.

9. 9

   Pour into shell; sprinkle with nuts.

10. 10

    Cover edges of crust with foil.

11. 11

    Bake for 35 minutes or until tests done.

12. 12

    Remove to a wire rack to cool completely.

13. 13

    In a mixing bowl, beat milk and pudding mix until smooth.

14. 14

    Fold in Cool Whip.

15. 15

    Spread over nut layer; cover and refrigerate.

16. 16

    In a mixing bowl, beat cream until soft peaks form.

17. 17

    Add sugar and vanilla, beating until stiff peaks form.

18. 18

    Spread over pudding layer.

19. 19

    Refrigerate until set, about 4 hours.

No additional tips available.