Fudge Pecan Pie

Fudge Pecan Pie



  • 1/2 cup Butter or Margarine
  • 3 TBSPs Unsweetened Cocoa Powder
  • 3/4 cup Hot Water
  • 2 Cups Sugar
  • 1/2 cup All-Purpose Flour
  • 1/8 tsp Salt
  • 2/3 cup MEYENBERG Evaporated Goat Milk
  • 1 tsp Vanilla
  • 1 cup Pecan Halves
  • 1 deep-dish piecrust shell
  • 1 cup non-dairy whipped topping, thawed
  • 1/2 cup all-purpose flour


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