Fudge Pecan Pie

This Texas State Fair-winning recipe was passed along by a long-time follower. Thank you, Rebecca!

“My In-laws had a Texas State Fair winning recipe cookbook in the 80’s and I copied these two recipes.  I don’t know how old the book was but these two have been our family’s favorites.  My mother-in-law was an incredible cook and hostess.  She was the administrative assistant for the CEO of Bozell & Jacobs Advertising Firm.  She was a warm, charming and beautiful woman, and entertained and played hostess for her boss and his clients.  Over the years, she collected and refined some incredible recipes that were, sadly, lost after her death.” 

INGREDIENTS

• 9” unbaked shell
• 3 eggs
• 1 cup granulated sugar or brown sugar
• ¾ cup Hersey’s Special Dark Cocoa
• ¾ cup corn syrup
• ¼ cup butter
• ¼ teaspoon salt
• 1 teaspoon vanilla
• 1 tablespoon bourbon, brandy, or Kahlua
• 1 ½ cup pecans

DIRECTIONS

Preheat the oven to 325 °F.

In a medium-sized bowl, blend dry ingredients until no cocoa lumps are left. In a separate bowl, beat eggs well, then add syrup, melted butter, nuts, bourbon, and vanilla. Mix well and pour into shell.

Bake for approximately an hour. Remove from oven, let it cool on a wire rack, and enjoy!