Pecan Fudge Chocolate Pie (Print Version)

Buttery chocolate filling with crunchy pecans in a classic pie shell, served best warm with ice cream.

# Ingredients:

→ Crust

01 - 1 prepared 9-inch pie crust

→ Filling

02 - 1 cup (8 oz) unsalted butter
03 - 1 cup (6 oz) bittersweet chocolate, roughly chopped
04 - 2 cups (12 oz) packed brown sugar
05 - 6 tablespoons all-purpose flour
06 - 2 teaspoons vanilla extract
07 - 1 teaspoon fine salt
08 - 4 large eggs, at room temperature
09 - 1 cup (5 oz) whole pecans, toasted

# Steps:

01 - Fit the prepared pie crust into a 9-inch pie pan and refrigerate until ready to use.
02 - Set oven temperature to 350°F.
03 - In a microwave-safe bowl or over a bain marie, gently melt butter and chopped bittersweet chocolate until smooth.
04 - Whisk in packed brown sugar, all-purpose flour, vanilla extract, and fine salt until well combined.
05 - Add eggs one at a time to the chocolate mixture, whisking until fully combined and glossy.
06 - Pour the chocolate mixture into the chilled pie shell and arrange toasted pecans evenly over the surface.
07 - Place pie in the preheated oven and bake for 65 minutes, ensuring the center remains slightly fudgy and moist.
08 - Allow pie to cool and set before slicing. Serve warm, optionally accompanied by ice cream.

# Notes:

01 - For optimal texture, avoid overbaking to retain a dense, fudgy center.

Go Back