This Chocolate Fudge Pecan Pie is a rich, gooey, and decadent twist on the classic pecan pie. Featuring a fudgy chocolate filling, crunchy pecans, and a flaky pie crust, this dessert is perfect for holidays, special occasions, or whenever you’re craving a show-stopping treat!
Why You’ll Love This Recipe
- Decadent & Fudgy – The perfect combination of chocolate and pecan pie filling.
- Crunchy & Gooey – A contrast of textures with a crisp crust and a rich, nutty filling.
- Easy to Make – Simple ingredients and minimal prep time.
- Perfect for Any Occasion – Great for Thanksgiving, Christmas, or just because!
- Make-Ahead Friendly – Stays fresh for days and can be frozen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pie Crust:
- 1 9-inch pie crust (homemade or store-bought)
For the Chocolate Fudge Filling:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup brown sugar, packed
- ¾ cup corn syrup (light or dark)
- 3 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
For the Pecan Layer:
- 1 ½ cups pecans, chopped or halved
Directions
1. Preheat & Prepare the Crust
- Preheat oven to 350°F (175°C).
- Roll out the pie crust into a 9-inch pie dish and crimp the edges.
- Chill in the fridge while preparing the filling.
2. Make the Chocolate Fudge Filling
- In a saucepan over medium heat, melt chocolate chips and butter, stirring until smooth.
- Remove from heat and whisk in brown sugar, corn syrup, eggs, vanilla, and salt until combined.
3. Assemble the Pie
- Spread pecans evenly over the pie crust.
- Pour the chocolate fudge mixture over the pecans, letting them rise to the top.
4. Bake Until Set
- Bake for 50-55 minutes or until the center is just set but still slightly jiggly.
- If the edges brown too quickly, cover with foil.
5. Cool & Serve
- Let the pie cool for at least 2 hours before slicing.
- Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Bake Time: 50-55 minutes
- Total Time: 1 hour 10 minutes
Variations
- Bourbon Chocolate Pecan Pie – Add 1 tbsp bourbon to the filling.
- Dark Chocolate Version – Use dark chocolate chips for an intense flavor.
- Salted Caramel Pecan Pie – Drizzle with caramel and sea salt before serving.
- Gluten-Free Option – Use a gluten-free pie crust.
- Nut-Free Alternative – Substitute sunflower seeds or coconut flakes.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze for up to 2 months; thaw overnight in the fridge.
- Reheating: Warm in the oven at 300°F for 10 minutes or microwave slices for 30 seconds.
FAQs
Can I use milk chocolate instead of semi-sweet?
Yes, but the pie will be sweeter and less rich.
How do I know when my pie is done baking?
The edges should be set, and the center should be slightly jiggly but not liquid.
Can I use maple syrup instead of corn syrup?
Yes! It adds a natural sweetness with a slightly different flavor.
How do I prevent my crust from burning?
Cover the edges with foil or a pie shield after 30 minutes of baking.
Can I make this ahead of time?
Yes! Make it 1-2 days in advance and store in the fridge.
What’s the best way to serve this pie?
With whipped cream, vanilla ice cream, or a drizzle of chocolate sauce.
Can I add extra pecans on top?
Yes! Arrange whole pecans on top before baking for a beautiful presentation.
How do I make it extra fudgy?
Add ¼ cup heavy cream to the melted chocolate for a softer filling.
Can I use a store-bought pie crust?
Absolutely! It saves time without sacrificing flavor.
What if my pie cracks?
No worries! A dusting of powdered sugar or whipped cream hides cracks beautifully.
Conclusion
This Chocolate Fudge Pecan Pie is a rich, indulgent dessert that combines the best of chocolate and pecan pie in one irresistible bite. Whether for a holiday gathering or a special treat, this pie is guaranteed to impress. Try it today and enjoy every gooey, fudgy, and nutty bite!
Print
Chocolate Fudge Pecan Pie
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 3 hours
- Yield: 8–10 slices 1x
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Description
This Chocolate Fudge Pecan Pie is a rich, decadent twist on the classic pecan pie. With a gooey chocolate fudge filling, crunchy pecans, and a buttery pie crust, it’s the perfect holiday dessert or treat for chocolate lovers!
Ingredients
For the Pie Crust (or use store-bought):
- 1 1/4 cups (155g) all-purpose flour
- 1/2 cup (115g) unsalted butter, cold & cubed
- 1/4 tsp salt
- 2–4 tbsp ice water
For the Chocolate Fudge Pecan Filling:
- 1 cup (180g) semi-sweet chocolate chips
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) brown sugar
- 1/2 cup (120ml) light corn syrup (or maple syrup for a twist)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cups (150g) pecans, chopped
- 1/2 cup (50g) whole pecans (for topping, optional)
Instructions
1. Make the Pie Crust (Skip if Using Store-Bought)
- In a bowl, mix flour and salt. Cut in cold butter until the mixture looks like coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, mixing until dough holds together.
- Form into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out on a floured surface, fit into a 9-inch pie pan, and trim the edges.
2. Prepare the Fudge Filling
- Preheat oven to 350°F (175°C).
- Melt chocolate chips and butter together in a heatproof bowl (microwave in 30-second intervals or use a double boiler). Stir until smooth.
- In a separate bowl, whisk brown sugar, corn syrup, eggs, vanilla, and salt.
- Slowly whisk in the melted chocolate mixture.
- Stir in chopped pecans.
3. Assemble & Bake
- Pour the filling into the prepared pie crust.
- Arrange whole pecans on top for decoration (optional).
- Bake for 50-55 minutes, until the center is set but still slightly jiggly.
- Let cool for 2 hours before slicing.
4. Serve & Enjoy
- Serve warm or chilled with whipped cream or vanilla ice cream!
Notes
- Want extra crunch? Toast the pecans for 5 minutes at 350°F (175°C) before adding them.
- Make it extra chocolatey: Add ½ cup mini chocolate chips into the filling.
- Storage: Keep covered at room temperature for 2 days or refrigerate for up to 5 days.