Fudge Pecan Pie

Can’t decide between your two favorite desserts? This fudge pecan pie won’t make you choose. Imagine the best parts of pecan pie and fudgy brownies fused together and baked inside a flaky crust for a best-of-both-worlds pie. The filling is dark and glossy with a deeply chocolaty bite thanks to a hit of cocoa powder. Chopped pecans float throughout, their toasty crunch breaking up the rich, sweet interior just enough to keep things interesting. The surface bakes into a slightly puffed, crackled shell, like the top of a flourless chocolate cake.

You’ll want to make chocolate fudge pecan pie on repeat because it’s simple yet delicious. Forget candy thermometers or water baths; you need only a few basic ingredients, a bowl and a whisk. The filling comes together in minutes but delivers the kind of payoff that suggests you made a bigger effort. Your home will smell like toasted nuts and hot fudge while the pie bakes, making the wait for it to cool the hardest part. Enjoy it as is, or top the fudge pecan pie recipe with a swirl of canned or homemade whipped cream.

Fudge Pecan Pie Ingredients

• Dough for single-crust pie
• Light corn syrup
• Eggs
• Sugar
• Butter
• Vanilla extract
• All-purpose flour
• Baking cocoa
• Salt
• Chopped pecans
• Whipped cream, optional

Directions

Step 1: Prepare the crust

Preheat the oven to 350°F. On a lightly floured surface, roll the pie dough to 1/8-inch-thick circle, then transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim of the plate. Then, flute the edge. Refrigerate the crust while preparing the filling.

Step 2: Make the filling

In a large bowl, beat the corn syrup, eggs, sugar, butter and vanilla until smooth. In a separate bowl, combine the flour, cocoa and salt. Gradually beat the flour mixture into the corn syrup mixture. Stir in the nuts, and pour the mixture into the crust.

Step 3: Bake and cool the pie

Bake until set, 55 to 60 minutes. Cool on a wire rack. If desired, garnish with whipped cream.

How to Store Fudge Pecan Pie

Store fudge pecan pie in the refrigerator in a sealed food storage container. It will stay fresh for three to four days. For longer storage, wrap slices tightly and freeze for up to three months.

Fudge Pecan Pie Tips

Can you use a store-bought pie crust for fudge pecan pie?

You can use a store-bought pie crust for this fudge pecan pie recipe to save time. If the dough is already fitted into a pie plate, just thaw it and it’s ready to go. For sheets of pie dough, follow the instructions in the recipe for shaping and chilling before baking.

Do you need to parbake the crust for fudge pecan pie?

You do not need to parbake or blind bake the crust for fudge pecan pie before adding the filling. The bake time is long enough, and the filling is thick enough to allow the bottom and sides of the dough to bake through and become golden by the time the filling sets.

What can you serve with fudge pecan pie?

Chocolate fudge pecan pie pairs well with a scoop of vanilla ice cream, a drizzle of caramel sauce or a handful of fresh berries. To balance the sweetness of the pie, serve it with a freshly brewed cup of hot coffee or tea.

How do you know when fudge pecan pie is fully baked?

You’ll know fudge pecan pie is fully baked when the filling no longer jiggles as you gently shake the pie plate, indicating the filling has set. A toothpick inserted near the center should come out with moist crumbs but not raw batter.