Easy Pecan Fudge Pie

Easy Pecan Fudge Pie swaps out the super-sweet pecan pie goo for a dense, fudgy filling complemented with just enough pecans to make things interesting.

Pecan Fudge Pie at a Glance

• ⏱ Prep Time: 10 minutes
• 🔥 Cook Time: 55 minutes
• ⏳ Total Time: 1 hour 5 minutes
• 👪 Serves: 8
• 🍽️ Calories: 508
• 🌾 Main Ingredients: Pie crust, corn syrup, sugar, eggs, cocoa powder, flour, butter, pecans
• 👌 Why You'll Love It: Pecan Fudge Pie trades the classic pecan pie filling for a dense, chocolatey one - a mix-and-bake recipe.

SUMMARIZE & SAVE THIS RECIPE ON

ChatGPT

Google AI

Perplexity

Claude

Add As a Trusted Google Source

I first had a pie like this at a Houston diner way back in 2007, and loved it enough that I convinced my family that we needed a fifth pie at Christmas - not just our usual four! You get the pecans from the classic holiday pie, without the sugary texture.

I didn't save that recipe and waited for another 10 years to rediscover one that lived up to my standards. It's definitely a pie for chocolate lovers - while I often only have one slice of any given pie, I do my share of heavy lifting for this one.

Key Ingredients

Deep dish pie crust: There's too much filling for a standard pie dish. I typically make my Homemade Pie Crust recipe; store-bought will work ok.

Corn syrup: Keeps the texture soft, just like in a Classic Pecan Pie. I use light, but I've also substituted a mix of dark corn syrup and honey with great results. I haven't tested honey alone. The pie also turns out if you run a few tablespoons short.

Cocoa powder and flour: Cocoa turns the filling chocolate; flour helps thicken so the texture isn't identical to a pecan pie. I haven't tested substituting cocoa or gluten-free flour blends for the flour; I think they'll work, but the filling may be looser.

Pecans: I chop them so the pie slices more easily. Walnuts would be a less expensive substitute. If you can't eat nuts, check out my Black Bottom Oatmeal Pie.

How to Make Pecan Fudge Pie

One: Place pie crust in a glass or ceramic 9-inch deep dish pie pan - they bake better than metal. No need to prick the bottom.

Two: Whisk the eggs, then add the corn syrup, sugar, cocoa powder, flour, salt, and vanilla. Whisk to combine; this keeps melted butter from cooking the eggs or resolidifying when you add it. Then add the melted butter. You may have a couple of small lumps of flour or cocoa; this is okay.

Three: Stir in the pecans, then pour the filling into the unbaked deep dish pie crust.

Four: Bake at 350 for 55-60 minutes, until the top is puffy and set. It may move slightly when you remove the pie from the oven, but it won't slosh or jiggle.

Cool the pie completely, 2-3 hours, before cutting. It will deflate as it cools; this is normal.

Serving and Storage

Store the pie, covered, in the refrigerator for up to three days.

I cut slices when I'm ready to serve. I don't top it with anything, but my husband likes to add a scoop of vanilla ice cream.

Pecan Fudge Pie FAQs

More Holiday Dessert Favorites

Each fall, I make my husband's grandma's pumpkin pie, while my own grandma's chocolate pie - an old-school, creamy stovetop filling - is also a holiday staple. I also make a few batches of chocolate fudge to give away, and we always have a yule log sometime in December.

I hope this becomes a recipe you'll return to. If you try it, a star rating below helps others find it - and I'd love to hear how yours turns out in the comments! 💕 Questions or trouble? Drop a note, and I'll do my best to help.

📖 Recipe

Print Recipe

5 from 1 vote

Easy Pecan Fudge Pie

Easy Pecan Fudge Pie is a chocolatey swap for the classic pecan pie, and just as easy to make.

Prep Time10 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 508kcal

Author: Leona Konkel

Equipment

• ▢
  wire whisk (affiliate link)
• ▢
  9-inch deep dish pie plate

Ingredients

• ▢ 1 deep dish pie crust
• ▢ 3 eggs
• ▢ 1 ¼ cups light corn syrup (390 grams)
• ▢ ½ cup sugar (100 grams)
• ▢ 6 tablespoons cocoa powder (30 grams)
• ▢ ⅓ cup all-purpose flour (40 grams)
• ▢ ¼ teaspoon table salt
• ▢ 1 ½ teaspoons vanilla extract (8 grams)
• ▢ 3 tablespoons butter (42 grams; melted)
• ▢ 1 cup pecans (120 grams; chopped)

Instructions

• Prepare the pie crust and place in a 9-inch deep dish pie plate.
• Whisk the eggs. Mix in corn syrup, sugar, cocoa powder, flour, salt, and vanilla; this keeps melted butter from cooking the eggs or resolidifying. Then, whisk in the melted butter.
• Stir in the chopped pecans, then pour into unbaked 9-inch deep-dish pie crust.
• Bake at 350F for 55-60 minutes, until puffy and set. The filling will not jiggle or slosh when the pie is done.
Don't just go by baking time; pay attention to doneness cues.
• Cool for at least 2-3 hours before serving. Pie will deflate a little and settle as it cools.
• Store leftovers, covered, in the refrigerator for up to 3 days.

Notes

You will need a 9-inch deep dish pie crust to make this pie; it's too much filling for a standard pan. I always use my Homemade Pie Crust recipe.

I believe you could substitute extra cocoa powder, or a cup-for-cup gluten-free flour blend, for the flour to make this filling gluten-free. Be sure to use a gluten-free pie crust.

Golden syrup, honey, and maple syrup can be substituted for the corn syrup; the filling may be looser. 

Recipe adapted lightly from Taste of Home.

Nutrition

Calories: 508kcal | Carbohydrates: 75g | Protein: 6g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 264mg | Potassium: 165mg | Fiber: 3g | Sugar: 54g | Vitamin A: 227IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 2mg