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Pecan Fudge Pie

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With a chocolate fudge filling that’s both chewy and molten, and my Best-Ever Pie Crust, my Pecan Fudge Pie will satisfy everyone who takes a slice!


Hi Bold Bakers!

As we all know, holiday season is pie season — and a warm slice of pie can never be passed up. While I have lots of love for the classic pie recipes, I just had to go Bigger and Bolder this year with my Pecan Fudge Pie.

This pie starts with my Best Ever Pie Crust, which is buttery and flaky, then filled with a chocolate fudge filling that’s both chewy and molten. After that, it’s all topped off with toasted pecans. What else could the holidays truly be about?

Let’s get baking!

Do you need to blind bake pie crust?

There are 3 layers to this Pecan Fudge Pie masterpiece, and each is of equal importance. My Pecan Fudge Pie starts off like any other would: with the crust. The crust is made simply in the food processor or by hand.

[ Learn How To Make My Best Pie Crust ]

Once the pie dough is made and chilled, it’s ready for rolling into a thin crust. One off the best parts about my pie crust is that unlike others, it does not need to be “blind baked” or baked while empty. This ultimately saves a lot of time, which is super important to holiday baking!

Making A Pecan Fudge Pie!

What makes this pie so over-the-top is the filling. Picture the middle of a brownie: chewy and fudge-like. Made with lots of melted chocolate, butter, brown sugar, and a bit of flour, this chocolate fudge filling is unlike anything anyone is expecting out of a pie.

To make a Pecan Fudge Pie, I generously fill my best ever pie crust with the super thick chocolate brownie batter then top the whole thing off with whole toasted pecans.

How to toast nuts!

My Pecan Fudge Pie just wouldn’t be complete with out the pecan topping. Pecans and chocolate are best friends, and they are an especially lovely compliment to all the savory holiday food you’re probably feasting on.

Just like a pecan pie, I top this fudge filling off with beautiful toasted pecans. It might seem like an extra step to toast nuts, but it is SO worth it as it brings out all the flavor and adds a very important crunch. To toast pecans, I place them on a baking tray and roast them for about 7-10 minutes in a 350°F (180°C) oven. The nuts are toasted when you can smell their nutty aroma in the air — your nose really does know!

Once the pecans are toasted and the pie is filled, I arrange them on top of then the pie is baked to perfection. Lets just say after serving this up you’ll be making some friends!

 

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5 from 1 vote
Pecan Fudge Pie
Prep Time
40 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 45 mins
 

With a chocolate fudge filling that's both chewy and molten, and my Best-Ever Pie Crust, my Pecan Fudge Pie will satisfy everyone who takes a slice!

Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Gemma Stafford
Ingredients
  • 1 recipe pie crust
  • 1 cup (8oz/225g) butter
  • 1 cup (6oz/170g) bittersweet chocolate, roughly chopped
  • 2 cups (12oz/340g) brown sugar
  • 6 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 4 eggs, at room temperature
  • 1 cup (8oz/225g) whole pecans, toasted
Instructions
  1. Preheat your oven to  350°F (180°C). Prepare the pie crust as directed in my 'How to make Pie Crust' recipe in a 9 inch pie pan. Place in the fridge until needed. 

  2. In a microwaveable bowl or over a bain marie, gently melt the butter and chocolate together.

  3. Whisk in the sugar, flour, vanilla, and salt.

  4. Lastly, whisk in the eggs.

  5. Pour the fudge filling into the prepared pie shell. Decorate the top with toasted pecans.

  6. Bake the pie for 1 hour 5 minutes. Be sure not to over-bake the pie as you want it fudge-like in the middle. 

  7. Leave to cool and set. Serve warm with ice cream. 

  8. Cover and store at room temperature for up to 3 days. 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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6 Comments

Write a Comment and Review

  1. Alex on April 21, 2019 at 9:02 pm

    Hello Gemma. I’ve been thinking if this recipe could work with a red velvet filling? could I just add a little bit of cinnamon and red food coloring to the mixture and top it with cream cheese frosting? I’m not sure if that would work out well but I do want to make this idea I have of a red velvet tart or pie. Thank you a lot for this recipe by the way, I have baked it so many times already.

    • Gemma Stafford on April 22, 2019 at 12:28 pm

      Oh that’s a great idea! Yes, send us a photo if you give us a try!

  2. Aimen Zafar on December 9, 2018 at 2:04 pm

    Hi Gemma. I tried it yesterday with your best-ever pie crust and it came out superb. Thanks for the amazing recipe. Just wanted to ask if I can add some chopped pecans in the fudge mixture as well?

    • Gemma Stafford on December 10, 2018 at 3:16 am

      Hi there,
      That is so good to hear, thank you for letting me know and for this very kind review.
      Yes, you can add more chopped pecans, that will be good,
      Gemma 🙂

  3. Wanda on November 19, 2018 at 6:01 pm

    Pecan pie is my favorite pie. I’m definitely going to try it. I just have to wait until the smoke clears out because of health issues. Thank you Gemma for a other awesome recipe.

    • Gemma Stafford on November 20, 2018 at 8:54 am

      Hi Wanda,
      Good, and you deserve a slice of pecan pie too.
      Thank you for being in touch,
      Gemma 🙂

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