Description
This Chocolate Fudge Pecan Pie combines a rich, gooey chocolate fudge filling with crunchy, buttery pecans for a dessert that’s sure to impress. A perfect blend of sweet and nutty!
Ingredients
Scale
For the crust:
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1/3 cup unsalted butter, cold and cubed
- 2–4 tablespoons ice water
For the chocolate fudge filling:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the pecan topping:
- 2 cups pecan halves (or chopped pecans, if preferred)
Instructions
- Prepare the crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough starts to come together.
- Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate for at least 1 hour.
- Preheat the oven to 350°F (175°C). Roll the chilled dough out to fit a 9-inch pie dish. Press it into the dish and trim any excess dough.
- Prepare the filling: In a saucepan, melt the butter and chocolate chips over low heat, stirring frequently. Once smooth, remove from heat and set aside.
- In a separate bowl, whisk together the eggs, corn syrup, granulated sugar, vanilla extract, and salt. Slowly pour the melted chocolate mixture into the egg mixture, whisking to combine.
- Pour the chocolate filling into the prepared pie crust. Sprinkle the pecans evenly over the filling.
- Bake the pie: Place the pie in the oven and bake for 45-50 minutes, or until the filling is set and the top is slightly cracked. The filling should be firm to the touch.
- Remove the pie from the oven and let it cool completely before slicing.
- Serve as-is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Make sure to let the pie cool completely before slicing to avoid the filling from running.
- If desired, you can lightly toast the pecans before adding them to the pie for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the pie)
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg