Pecan Fudge Tart

a 9 inch pie crust, baked
½ cup chocolate syrup
3 eggs
2 tablespoons honey
3 tablespoons butter
¼ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cocoa
1 ½ cups pecans

Heat oven to 425°.

Blend syrup, eggs, honey, butter, salt, vanilla, and cocoa using electric mixer, beating until well-combined. Spread pecans evenly over the bottom of the pie shell. Pour filling over nuts. Place pie on a cookie sheet.

Bake pie for 10 min. at 425°; reduce heat to 325° and bake 20-25 min. longer, until the filling is firm and the crust is golden. Cool on a rack.

Best served warm, with whipped cream.


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