Easy Pecan Fudge Pie

A fork with a bite of Pecan Fudge Pie rests on a plate with the slice. The remaining pie is in the background.

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5 from 1 vote

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

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 508kcal

Author: Leona Konkel

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 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