Chocolate Fudge Pecan Pie Recipe
Prepare to fall in love with the ultimate Chocolate Fudge Pecan Pie—a decadent twist on the classic Southern dessert. This showstopping pie is where gooey fudge meets toasty pecans, all nestled in a buttery crust that’s easy enough for a weeknight treat yet impressive enough for the holiday table. Each slice boasts a rich, chocolate-infused filling studded with pecan halves and melty chocolate chips, making every bite pure joy. Family gatherings, potlucks, or a quiet evening in—this dessert never fails to impress and might just become your new signature pie.
Ingredients You’ll Need
You won’t believe how simple it is to whip up a Chocolate Fudge Pecan Pie, thanks to a handful of pantry staples and some irresistible Southern charm. Every ingredient plays a starring role here, lending flavor, texture, and that signature fudge-filled look everyone craves.
- Unbaked 9-inch pie crust: The perfect vessel—choose homemade for that personal touch or use a trusty store-bought version if time is tight.
- 1 cup light corn syrup: Creates that legendary gooey pecan pie texture and keeps each bite deliciously moist.
- 1/2 cup granulated sugar: Adds classic sweetness and a lovely, crisp top.
- 1/2 cup brown sugar (packed): Brings in a hint of molasses depth and caramelized warmth.
- 1/4 cup unsweetened cocoa powder: Intensifies the chocolate flavor for that fudge-like experience.
- 1/4 cup unsalted butter (melted): Enriches the filling, balancing the sweetness and keeping everything velvety.
- 3 large eggs: The secret to a perfectly set pie with just the right amount of custardy wobble.
- 1 teaspoon vanilla extract: A dash of vanilla rounds out all the flavors and brings extra coziness.
- 1/4 teaspoon salt: Just enough to make the chocolate and pecans truly sing.
- 1 cup semi-sweet chocolate chips: Dots the filling with melty, gooey bits of chocolate—divine in every forkful.
- 1 1/2 cups pecan halves: The star of the show, providing crunch and that signature nutty flavor.
How to Make Chocolate Fudge Pecan Pie
Step 1: Preheat the Oven
To kick things off, set your oven to 350°F (175°C). A properly preheated oven ensures your pie bakes evenly, so it’s ready to go by the time you’ve finished prepping the filling.
Step 2: Mix the Filling
In a large bowl, whisk together the corn syrup, granulated sugar, brown sugar, cocoa powder, melted butter, eggs, vanilla, and salt until smooth. This is where the magic starts! Aim for a glossy, lump-free batter that looks just as tempting as the finished pie will taste.
Step 3: Add Pecans and Chocolate Chips
Gently fold in the semi-sweet chocolate chips and pecan halves. Each pecan will get coated in luscious chocolate, while the chocolate chips melt into fudgy pockets that make every bite special.
Step 4: Assemble the Pie
Pour that stunning filling into your unbaked pie crust and smooth it out. Make sure the pecans are spread out evenly—some should float prettily on top. This is one good-looking pie even before it hits the oven.
Step 5: Bake to Perfection
Slide your pie into the oven and bake for 50–55 minutes. You’ll know it’s done when the edges are set and the center is slightly puffed and just barely wobbly. If the crust starts to brown a bit too fast, tent some foil over the edges halfway through baking.
Step 6: Cool Completely
Once baked, let your Chocolate Fudge Pecan Pie cool completely on a wire rack. Patience is tough here, but cooling allows the filling to firm up perfectly for clean, beautiful slices—worth every second of the wait!
How to Serve Chocolate Fudge Pecan Pie
Garnishes
For a classic finish, a generous cloud of whipped cream or a scoop of vanilla ice cream melts perfectly over a warm slice of pie. A sprinkle of extra pecans or a drizzle of chocolate sauce adds a bit of flair and even more wow factor.
Side Dishes
Pair your Chocolate Fudge Pecan Pie with fresh berries for a bright contrast or a cup of rich French press coffee for pure indulgence. For festive occasions, try it alongside a tart citrus salad to balance all that chocolatey goodness.
Creative Ways to Present
Get playful—serve individual mini pies for parties, or cut the pie into slender wedges and fan them artfully on a platter. Try layering warm slices with brownie chunks and ice cream for a decadent trifle-style treat. The only limit is your imagination!
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have any leftovers, store them covered in the refrigerator for up to 4 days. The flavors just keep getting better, and the texture stays wonderfully moist and tender.
Freezing
Chocolate Fudge Pecan Pie freezes surprisingly well. Wrap individual slices or the entire pie tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge when you’re ready for another slice of heaven.
Reheating
Want that fresh-from-the-oven warmth? Reheat slices in a 300°F oven for about 10 minutes or pop a piece in the microwave for 15–20 seconds. Just enough to release all that fudgey aroma and bring the chocolate chips back to their melty glory.
FAQs
Can I make Chocolate Fudge Pecan Pie ahead of time for a party?
Absolutely! This pie is perfect for prepping in advance. You can bake it a day ahead, let it cool, then simply refrigerate. It slices beautifully and tastes even better the next day.
What’s the best way to keep the pie crust from overbaking?
To avoid a too-browned or burnt edge, check your pie at the 25-minute mark. If you notice the crust darkening, gently cover just the edges with aluminum foil for the remainder of baking.
Can I use dark chocolate instead of semi-sweet chips?
Yes! If you’re a die-hard dark chocolate fan, swap in dark chocolate chips for deeper cocoa flavor. The result will be a Chocolate Fudge Pecan Pie that’s a touch more bittersweet but just as irresistible.
Is it possible to use a gluten-free pie crust?
Of course. A store-bought or homemade gluten-free crust works beautifully here, meaning everyone at the table can enjoy a big slice of this fudgey pie, no matter their dietary needs.
Should I serve Chocolate Fudge Pecan Pie warm or cold?
Both ways are delicious! Many people love it slightly warmed with a scoop of ice cream, but it’s also absolute perfection at room temperature. Try both and see which you prefer!
Final Thoughts
I can’t think of a cozier, more crowd-pleasing dessert than this Chocolate Fudge Pecan Pie. It’s rich, gooey, and loaded with Southern comfort in every bite. Give it a try—you might just find yourself baking it for every special occasion, or simply whenever you crave a little chocolatey bliss!
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Chocolate Fudge Pecan Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Fudge Pecan Pie. A luscious combination of chocolate, pecans, and a hint of cocoa in a flaky pie crust, perfect for any occasion or holiday gathering.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Filling:
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsalted butter (melted)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 1/2 cups pecan halves
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the filling: In a large bowl, whisk together corn syrup, granulated sugar, brown sugar, cocoa powder, melted butter, eggs, vanilla extract, and salt until smooth.
- Add chocolate and pecans: Stir in chocolate chips and pecan halves.
- Fill the crust: Pour the filling into the unbaked pie crust and spread evenly.
- Bake: Bake for 50–55 minutes until the center is set and the top is slightly cracked and puffed.
- Cool and serve: Let the pie cool completely before slicing.
Notes
- Best served at room temperature or slightly warmed with whipped cream or vanilla ice cream.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 38g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
