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So Good Fudge-Pecan Pie

So Good Fudge-Pecan Pie

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Submitted by Cally

Fudge-pecan pie with bittersweet chocolate melted into a buttery corn syrup filling and loaded with chopped pecans. A holiday-table classic that splits the difference between Southern pecan pie and dense chocolate fudge.

YIELD

12 servings

PREP

15 min

COOK

40 min

READY

1 hrs

Pecan pie and chocolate fudge end up in the same crust here, and the result is denser, richer, and more grown-up than either one on its own. The filling starts on the stovetop: corn syrup and sugar dissolve over medium heat into a glossy syrup, then chopped chocolate and butter melt straight into that hot base. Once the eggs go in off the heat, you have a fudgy custard ready for the pecans.

Toasting matters more here than in a standard pecan pie. The chocolate takes up room that syrup usually fills, so the pecans need their own assertive flavor to compete. A few minutes in the oven before chopping pulls the oils to the surface and deepens the nutty edge.

Light corn syrup keeps the filling from going too dark, letting the chocolate read as chocolate rather than burnt sugar. Dark corn syrup works, but the pie loses some of the contrast that makes a slice this striking on the plate.

Chef Tips

  • Toast the pecans on a sheet pan at 350°F (175°C) for 6 to 8 minutes before chopping. The flavor difference is significant.
  • Place the pie on a foil-lined baking sheet before it goes in the oven. The filling sometimes bubbles up over the crust edge as it sets.
  • The center should still jiggle slightly when you pull it. It firms up as it cools, and a fully set center means it overbaked.
  • Cool at least an hour before slicing. Hot filling won’t hold its shape and you’ll get a puddle on the plate.

Variations

  • Use dark chocolate (70% cacao) for less sweetness and a more pronounced chocolate flavor.
  • Add a splash of bourbon with the vanilla for a Kentucky-style spin.
  • Swap half the pecans for walnuts for a milder, slightly bitter note.

Ingredients

1 237
¾ 177
CUP ML SUGAR
3 86,7
OUNCES ML/G CHOCOLATE
chopped
3 45
TABLESPOONS ML BUTTER
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML VANILLA EXTRACT
¼ 1,3
TEASPOON ML SALT
1 ½ 355
CUPS ML PECANS
chopped
1 1
EACH EACH PIE SHELL (9 INCH)

Directions

Preheat oven to 350℉ (180℃).

Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils.

Remove from heat.

Add chocolate and butter and stir until melted and mixture is smooth.

Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust.

Bake until filling is set, about 40 minutes. Cool slightly.

Serve warm or at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 1068 50% from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 17g 83%
Trans Fat 0g
Cholesterol 181mg 60%
Sodium 520mg 22%
Total Carbohydrate 46g 46%
Dietary Fiber 5g 22%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 1%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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