Chocolate Fudge Pecan Pie Recipe

If you’ve ever wished you could combine the gooey, chocolatey magic of a fudge brownie with a classic Southern pecan pie, Chocolate Fudge Pecan Pie is going to win a permanent spot in your dessert hall of fame! This utterly decadent creation fuses crunchy, toasty pecans with a thick layer of rich, chocolate fudge filling, all nestled in a flaky pie crust. It’s the sort of recipe that draws friends and family straight to the kitchen the moment the aroma drifts through the house — a guaranteed showstopper that’s both impressive and insanely easy to make.

this Recipe

Ingredients You’ll Need

With just a handful of kitchen staples, you’re well on your way to pie bliss! Each ingredient plays a starring role, so choose good quality and you’ll be amazed how something so simple becomes so memorable. Here’s what you’ll need and why:

• Unbaked 9-inch pie crust: This is the foundation for all the fabulous layers — homemade or store-bought both work beautifully.
• Semisweet chocolate chips (1 cup): They’re the fudge factor! Rich, melty, and the hero behind every bite of chocolate goodness.
• Unsalted butter (1/2 cup): Brings silky texture and deepens the chocolate flavor — always melt it gently for best results.
• Large eggs (3): Eggs are the pie’s backbone, giving that luscious, custardy structure.
• Light corn syrup (1 cup): This classic pecan pie ingredient ensures a glossy, not-too-sweet gooeyness.
• Packed brown sugar (1/2 cup): Deepens the caramel undertones and keeps the filling soft and chewy.
• Salt (1/4 teaspoon): Don’t skip this! Just a pinch balances the sweetness and sharpens every bite.
• Vanilla extract (1 teaspoon): A little goes a long way to round out and enhance those warm flavors.
• Pecan halves (1 1/2 cups): For that signature crunch and nutty aroma — arrange them nicely for picture-perfect slices.

How to Make Chocolate Fudge Pecan Pie

Step 1: Melt Chocolate and Butter

Start by combining your chocolate chips and butter in a small saucepan over low heat. Stir constantly — you want everything silky-smooth and fully melted without scorching the chocolate. Once the mixture is glossy and lump-free, remove the pan from the heat and let it cool for several minutes. This little pause ensures your eggs won’t scramble later!

Step 2: Whisk Wet Ingredients

In a large mixing bowl, whisk together your eggs, corn syrup, brown sugar, salt, and vanilla extract until the mixture is completely combined and just a bit frothy. It should look homogenous with no streaks of yolk or sugar granules left.

Step 3: Combine Fillings

Once your chocolate mixture has cooled (just warm, not hot), slowly pour it into the egg mixture, whisking constantly to blend everything together. This step creates the signature fudgy base that makes Chocolate Fudge Pecan Pie so irresistible.

Step 4: Prep the Pie Crust and Pecans

Place your unbaked pie crust in a 9-inch pie pan, smoothing out any folds or bubbles. Arrange the pecan halves evenly over the bottom — you can scatter them randomly for rustic charm or lay them in neat concentric circles if you want to go full show-off mode.

Step 5: Pour and Bake

Carefully pour the chocolate filling over the pecans, making sure everything is evenly distributed. Pop the pie into your preheated oven at 350°F (175°C). Bake for 50 to 60 minutes, or until the center is set, puffed, and just a little bit jiggly in the center. If you notice the crust browning before the filling is done, lay some foil loosely over the edges.

Step 6: Cool and Serve

Patience pays off! Let your Chocolate Fudge Pecan Pie cool completely on a wire rack before slicing. This lets the filling firm up to that perfect, just-fudgy-enough consistency. It’s worth every second, I promise.

How to Serve Chocolate Fudge Pecan Pie

Garnishes

The crowning glory? A mountain of whipped cream or a generous scoop of pure vanilla ice cream on each warm slice. You could also drizzle a touch of caramel sauce or a dusting of cocoa powder for an extra layer of indulgence.

Side Dishes

Pecans and chocolate are notably rich, so serve this pie with something light and fresh on the side. A bright berry salad, or sliced strawberries tossed with a splash of balsamic vinegar, make a dazzling counterpoint and cut through the sweetness beautifully.

Creative Ways to Present

If you’re feeling playful, try baking Chocolate Fudge Pecan Pie in mini tart pans for individual desserts — or serve slices in parfait glasses layered with whipped cream and a sprinkle of chopped pecans for a dramatic dinner party finale! It also looks stunning served on a rustic wooden board with chocolate shavings scattered around for that wow effect.

Make Ahead and Storage

Storing Leftovers

Leftover pie (if you’re lucky enough to have any) can be covered loosely with foil or plastic wrap and stored at room temperature for about a day. If you need to keep it longer, tuck it in the fridge where it’ll stay delicious for up to four days — just bring it to room temperature before serving for maximum flavor and fudginess.

Freezing

Chocolate Fudge Pecan Pie freezes surprisingly well! Once the pie is completely cool, wrap it tightly in plastic wrap, followed by a layer of aluminum foil. Store in the freezer for up to two months. To enjoy, thaw overnight in the refrigerator before serving as usual.

Reheating

If you love a warm, gooey pie experience, slice off a piece and pop it in the microwave for 15 to 20 seconds, or reheat the entire pie gently in a 300°F oven (about 15 minutes, covered loosely with foil). It’ll taste freshly baked all over again—especially with ice cream melting on top.

FAQs

How do I know when my Chocolate Fudge Pecan Pie is done?

The pie is perfectly baked when the center is set but still just a little wobbly; it will continue to firm up as it cools. If the edges are puffed and there’s no liquid bubble in the middle when you gently jiggle the pan, you’re good to go.

Can I use dark chocolate or milk chocolate instead of semisweet?

Absolutely! Dark chocolate will give the pie a richer, more intense chocolate flavor, while milk chocolate makes it sweeter and creamier. Just swap it ounce for ounce with the semisweet chips in the recipe.

Can I make Chocolate Fudge Pecan Pie without corn syrup?

If you’d prefer to skip corn syrup, substitute with an equal amount of pure maple syrup or golden syrup. These swaps will slightly change the pie’s flavor and texture, but it’ll still be deliciously fudgy and rich.

Is it okay to use a store-bought pie crust?

Yes, store-bought is perfectly fine and makes this recipe extra quick and approachable. If you have time and want to go the homemade route, the pie will be even more impressive, but either way is scrumptious!

Should Chocolate Fudge Pecan Pie be served warm or cold?

This pie tastes fantastic at any temperature. Warm, it’s gooier and pairs beautifully with cold ice cream, while at room temp or chilled, the flavors meld and the filling becomes silkier. It’s truly personal preference!

Final Thoughts

If you’ve been searching for a pie that’s sure to become your signature dessert, make this Chocolate Fudge Pecan Pie your next baking adventure. It’s rich, easy, wildly shareable, and guaranteed to spark joy at any gathering. Give it a try—you’ll be asked for the recipe again and again!

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