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Fudge Pecan Pie III Recipe


1 (3 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese, softened

3/4 cup chocolate syrup

3 eggs

1 quart milk

1 cup milk

2 teaspoons white sugar

2 (8 ounce) cans frozen orange juice concentrate

2 teaspoons vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease one 9 inch pie pan.

Chuck cream cheese and cream cheese shapes into the bottom of the pie pan. In a medium bowl, beat egg and sugar until frothy, then beat in milk and orange juice concentrate. Mix together by hand until the mixture is all in.

Place the fudge cream filling in the pan, running the side of the dish. Place an inverted shallow baking sheet over the pie and place it on top of the edges until it fills completely. Bake in preheated oven until bubbly and golden yellow, about 1 hour.

Remove pan from oven and and brush with melted chocolate syrup and egg whites. Continue to bake for 15 minutes, until filled. Cool on a sheet of waxed paper before cutting into squares. Use frosting to frost. Frost pie even if it is frozen in the refrigerator. Chill in refrigerator for further use.