Pecan Fudge Chocolate Pie

Few desserts wow a holiday table quite like a pecan fudge pie. Crisp buttery pastry hugs a lush chocolate filling that stays dense and fudge-like beneath a cap of toasted pecans. This is my go-to for Thanksgiving and special weekends when only the richest chocolate treat will do.

The first time I baked this pie I thought it would be way too rich but it is always met with scraped plates and big grins from everyone at the table. Now my niece asks for it on her birthday every single year.

Ingredients

• Pie crust: Home baked or ready-made both work Choose one that is flaky and holds up to a rich filling
• Butter: Use unsalted for more control over flavor Make sure it is fresh and has a creamy smell
• Bittersweet chocolate: Choose high quality bars rather than chips for best melt and intense flavor
• Brown sugar: Dark brown adds more caramel notes Always pack it down in the cup for accuracy
• All-purpose flour: Binds and thickens the filling Be sure it is not expired and sift if clumpy
• Vanilla extract: Pure vanilla is best for deep aroma I love using vanilla bean paste when I have it
• Salt: A little brings the chocolate and nuts to life Kosher or fine sea salt will blend in best
• Eggs: Room temperature helps them blend smoothly into the fudge filling Check for freshness by floating in water
• Whole pecans: Toast them yourself for maximum nuttiness and freshness Choose pecans that look plump and have no rancid smell

Instructions

Prepare the Pie Shell:

Roll out your pie dough to fit a 9 inch pan Press gently into the sides and trim excess Tuck into the fridge until the filling is ready so the crust stays cold and flaky

Melt Butter and Chocolate:

In a glass bowl set over barely simmering water or in short microwave bursts melt your butter and chopped chocolate together Stir softly every thirty seconds until smooth Let cool until slightly warm but not hot

Mix Sugar Flour Vanilla and Salt:

To the melted chocolate butter mixture whisk in the brown sugar and flour Stir in vanilla and salt The mixture should look like thick sand and smell rich

Add Eggs:

Crack the eggs one by one into a bowl then add to the chocolate mixture Whisk until just combined and glossy Take care not to overwork or the filling will become dense

Fill Pie and Top with Pecans:

Pour the silky batter into your cold pie shell Smooth the top Gently press toasted whole pecans in a single layer all over the surface for a stunning finish

Bake:

Place the pie in your preheated 350 degree oven Bake for one hour and five minutes The edges should look set but the middle will jiggle slightly like brownie batter This is the secret to a fudgy center

Cool and Serve:

Let the pie cool at least two hours before slicing The filling needs time to firm To serve warm gently reheat a slice and offer a scoop of vanilla ice cream

The way the bittersweet chocolate meets toasty pecans is always my favorite part For me it brings back family memories of holiday tables and laughter after dinner with everyone asking for just a tiny sliver more

Storage Tips

Let the pie cool completely then cover tightly with foil or plastic and refrigerate for up to four days For longer storage wrap slices and freeze in airtight containers They thaw well overnight Give slices a quick zap in the microwave for gooey goodness or eat cold for a firmer bite

Ingredient Substitutions

If out of bittersweet chocolate semisweet works well Milk chocolate will be sweeter so reduce the sugar slightly No pecans Try walnuts or toasted hazelnuts instead For a gluten free version swap the flour with a 1 to 1 gluten free baking mix

Serving Suggestions

A dollop of barely sweetened whipped cream or panna cotta balances the richness For kid parties serve with a drizzle of caramel Adult crowds love a pinch of flaky salt or splash of bourbon in the batter

Cultural and Historical Context

Chocolate pecan pies are a riff on the classic Southern pecan pie The addition of chocolate changes the texture from syrupy and gooey to something dense and brownie like This version leans on the fudge factor for nostalgia and warmth at every gathering

Seasonal Adaptations

Switch in maple syrup for some of the sugar in the fall Use roasted hazelnuts in winter when they are freshest Try a swirl of raspberry preserves in spring For summer serve slices cold with berries on top

This pie never fails to impress whether at a party or family dinner With a scoop of ice cream it is pure comfort and chocolate heaven

Recipe FAQs

→ How do I prevent the pie from overbaking?

Bake until the center is just set but still slightly wobbly to maintain a fudgy texture. Avoid overbaking for best results.

→ Can I use a store-bought pie crust?

Yes, a ready-made pie crust works well if you'd like to save time. Blind bake if desired for a crisper base.

→ Should the pecans be toasted ahead?

Toasting pecans before adding enhances their flavor and crunch, making the pie even more delicious.

→ What chocolate is best for the filling?

Use bittersweet chocolate for a balanced, rich flavor. Semi-sweet can be substituted for a sweeter taste.

→ How should the pie be served?

This dessert tastes best slightly warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream.