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Lauren's Fudge Pecan Pie

Lauren's Fudge Pecan Pie

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Submitted by Mimi52

Fudge pecan pie melts butter and cocoa into the corn syrup filling, creating a brownie-like base under a layer of toasted pecan halves. Chocolate-pecan crossover for Thanksgiving.

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

Take a classic pecan pie, turn it chocolate, and you get this fudge-pecan crossover. Melted butter blooms with cocoa over low heat to wake up the chocolate’s deeper, less bitter notes before the standard pecan-pie suspects (sugar, eggs, corn syrup) join the pot.

The texture lands somewhere between a chewy brownie and a custard pie. The cocoa adds enough cocoa-butter solids to firm the filling beyond what corn syrup alone manages, so slices hold their shape cleanly without the runny center pure pecan pie sometimes has.

Two layers of pecans work here: chopped folded into the filling for chew, and pecan halves arranged on top for that classic glossy, mosaic-pattern finish.

The 8-hour rest is real, not optional. Cutting in too early gives you a runny mess. Let the pie cool fully and sit overnight, the filling sets into perfect fudgy slices.

Pro Tips

  • Bloom the cocoa carefully. Stir constantly over low heat, you want it smooth and glossy, not grainy or burnt. Burnt cocoa tastes harsh and there’s no fixing it.
  • Toast the pecan halves at 350°F (175°C) for 5 minutes before arranging on top. The flavor difference is enormous and they crisp up rather than going soggy in the filling.
  • Cover the crust edges with a foil ring or pie shield after 25 minutes if they’re browning too fast.
  • Serve with lightly sweetened whipped cream. The fudge filling is rich enough that ice cream gilds the lily.

Variations

  • Add a tablespoon of bourbon or Kahlua to the filling for an adult kick.
  • Sprinkle a handful of chocolate chips over the bottom of the unbaked crust before pouring in the filling.
  • Use dark cocoa (Dutch-process) for a deeper, less sweet chocolate flavor.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
unbaked
79
CUP ML BUTTER
or margarine
79
CUP ML COCOA POWDER
158
CUP ML SUGAR
¼ 1.3
TEASPOON ML SALT
3 3
LARGE LARGE EGGS
slightly beaten
¾ 177
1 237
CUP ML PECANS
chopped, optional
1 237
CUP ML PECAN HALVES

Directions

Heat oven to 375℉ (190℃).

Melt butter over low heat;add cocoa and stir until smooth.

Remove from heat;cool slightly. Stir in sugar, salt, eggs and corn syrup.

Blend thoroughly. Stir in chopped nuts, if desired.

Pour into unbaked pie shell. Place pecan halves over top.

Bake for 40 minutes.

Cool. Let stand 8 hours before serving. Garnish with sweetened whipped whipping cream or whipped topping.

Makes 8 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 526 60% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 277mg 12%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 16%
Sugars g
Protein 13g
Vitamin A 7% Vitamin C 1%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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