Super Fudgy Pecan Pie

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.