Pecan Fudge Pie

I've finally rediscovered a recipe for a Pecan Fudge Pie after, oh, about a decade. It was years ago (maybe 2007?) when I was in Houston and went to a place (a diner? I can't remember the name) that was supposed to have amazing pies. I got a slice of a fudgy pecan pie, which was indeed very delicious - everything I had hoped it would be. Skip forward one or two years, when I convinced my family at Christmas that the five of us needed not our usual 4 pies (2 chocolate, 1 pecan, 1 lemon) for the holiday, but 5. The fifth pie was a fudge pecan pie, easy to make, with corn syrup and the usual pecan pie ingredients. [This post contains affiliate links. I may make a commission for purchases made through links on this post.] This was before I started this website, and so I didn't write about the dessert, which means that of course I don't know what recipe I used. I assumed I would have emailed it to myself (or to my mom, or someone) but I have no record of it. I tried a chocolate pecan pie recipe a couple of years ago. It was disappointing. I didn't eat more than a slice. But in thinking about pies at Christmastime this past winter, I began wondering about the chocolatey pecan pie recipe I've been missing for the last several years. I've made other, similar pies (such as the delicious Black-Bottom Oatmeal Pie), but I wanted a pie that was as easy to assemble as pecan pie - just mix together ingredients and bake. [envira-gallery id="35798"] I finally found it. This pie recipe, originally from Taste of Home, is exactly what I was looking for. At heart it's a fudge pie, with some pecans adorning the top. It's fudgy and a little gooey, but thicker than a traditional pecan pie with the addition of cocoa and flour to the filling. The pecans make it a little nutty, and for a nuttier flavor, you couldn't go wrong with using an extra ½ or 1 cup pecans, particularly if you make it in a deep dish pie pan.

Making Pecan Fudge Pie

Ingredients: this takes a large amount of corn syrup. I didn't have enough light corn syrup and so substituted in both dark corn syrup and honey. Honey alone may make for a decent substitution for corn syrup if you don't want to use it, but I haven't tested it that way. I've also heard that golden cane syrup is a decent substitution. I think you could substitute cocoa for the flour if you wanted to make it gluten-free (assuming you were putting it in a gluten-free pie crust, of course); however I haven't tried it. Cocoa doesn't thicken the same way, so the filling may be looser. I generally make a Homemade Pie Crust. When made with all butter as I did for this pie, it makes a crunchy pie crust. In the past I've used shortening or margarine, which makes a more tender crust. Of course, you can use a store-bought crust if you wish; I usually grease my pie dish when I do, and my experience has been that store-bought crusts often shrink up in the pan as they bake. I'm so happy that I found a recipe for this pie after so long. I'm often good for only a slice of pie, maybe two, but I'm definitely doing my share of heavy lifting (read: eating) on this pie. You should definitely try this recipe sometime when you want a decadent but easy-to-make pie. Like this recipe or have questions? Rate it or leave a comment below! In the past: Three Years Ago: Black Bottom Oatmeal Pie Four Years Ago: Applesauce Oatmeal Bread Five Years Ago: Lentil Soup with Sausage and Kale Six Years Ago: Spellbinders (a favorite!!) Seven Years Ago: Coriander-Crusted Tuna with Black Bean Salsa Eight Years Ago: Provencal Leg of Lamb and Roasted Vegetables with Arugula Pesto, Blueberry-Buttermilk Scones, Black and Tan Brownies

📖 Recipe