Easy Pecan Fudge Pie
Easy Pecan Fudge Pie is rich, gooey, and chocolatey - a simple mix-and-bake dessert that's perfect for the holidays and any time you crave pecan pie.
Servings: 8
Calories: 521kcal
Equipment
- wire whisk
- 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 your pie crust and place in a 9-inch deep dish pie plate.
- Whisk the eggs, then stir in corn syrup, sugar, cocoa powder, flour, salt, and vanilla. Whisk briefly to combine, then mix 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 wiggle or slosh when the pie is done.
- 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. There is too much filling for a 9-inch pie crust that is not deep dish. 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.
Don't just go by baking time; pay attention to doneness cues. The pie should be set and dry on top, and should not slosh or jiggle in the center when it's done.
Recipe adapted lightly from Taste of Home.
Calorie count calculated in MyNetDiary and is an estimate only.
Recipe revised and clarified on 10/6/2025.
Nutrition
Calories: 521kcal
