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Super Fudgy Pecan Pie

Super Fudgy Pecan Pie

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Submitted by georgianee

Fudgy chocolate pecan pie built on sweetened condensed milk and melted sweet chocolate instead of the usual corn syrup. The pecans stir into a rich chocolate custard for a brownie-meets-pecan-pie holiday dessert.

YIELD

12 servings

PREP

15 min

COOK

45 min

READY

60 min

Traditional pecan pie gets its gooey filling from corn syrup. This version takes a different route: melted sweet chocolate and sweetened condensed milk form the base, giving the filling the dense fudge-like texture that the name promises. The pecans fold into a chocolate custard rather than floating on top of a clear corn syrup goo.

The technique starts at the stove. Melt the chocolate and butter together over low heat (low is non-negotiable for chocolate; high heat scorches it), then stir in the condensed milk and hot water until smooth. Off the heat, in go the beaten eggs, vanilla, salt, and pecans. Pour into an unbaked crust and bake until the centre is just set.

The centre will look slightly underdone when you pull it out at 40 to 45 minutes. That’s correct. The pie continues to set as it cools, and overbaking dries out the fudgy interior into something more like brownie.

Pro Tips

  • Use sweet chocolate (such as German’s sweet chocolate or a quality sweet baking bar), not unsweetened or bittersweet. The recipe is balanced for sweet chocolate; subbing in unsweetened will leave the pie bitter.
  • Toast the pecans in a 350°F (175°C) oven for 5 to 7 minutes before adding. Toasted pecans bring out a deeper, nuttier flavour that untoasted pecans don’t have.
  • Use a blind-baked crust or shield the edges with foil for the first 25 minutes. Long bakes can over-brown the crust before the filling sets.
  • Cool completely before slicing if you want clean wedges. Warm fudgy pie smears across the plate.

Variations

  • Use bourbon-soaked pecans (1⁄2 cup pecans soaked in 2 tablespoons bourbon overnight) for a boozy Southern twist.
  • Drizzle with caramel sauce and flaky sea salt before serving for a salted-caramel-chocolate finish.
  • Top with whipped cream or vanilla ice cream as the directions suggest, especially while still slightly warm.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
4 115.6
OUNCES ML/G COOKING CHOCOLATE
sweet *
¼ 59
CUP ML MARGARINE
or butter
14 404.6
½ 118
CUP ML WATER
hot
2 2
LARGE LARGE EGGS
well beaten
½ 2.5
TEASPOON ML VANILLA EXTRACT
0.6
TEASPOON ML SALT
1 ¼ 296
CUPS ML PECAN HALVES
or pieces

Directions

IIn medium saucepan, over low, heat chocolate with margarine.

Stir in sweetened condensed milk, hot well.

Remove from heat; stir in remaining ingredients.

Pour into prepared pie crust.

Bake 40 to 45 minutes or until center is set.

Cool slightly.

Serve warm or chilled.

Garnish with whipped cream or ice cream, if desired.

Refrigerate leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 962 56% from fat
 % Daily Value *
Total Fat 60g 93%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 636mg 26%
Total Carbohydrate 31g 31%
Dietary Fiber 4g 14%
Sugars g
Protein 37g
Vitamin A 20% Vitamin C 6%
Calcium 43% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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