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Pecan Fudge Pie

4.83 from 17 votes
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!
By Gemma Stafford | | 33

Last updated on December 21, 2019

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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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Pecan Fudge Pie

4.83 from 17 votes
Print Recipe
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!
Author: Gemma Stafford
Servings: 8 slices
Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 45 minutes
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!
Author: Gemma Stafford
Servings: 8 slices

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 large eggs, at room temperature
  • 1 cup (5oz/142g) whole pecans, toasted

Instructions

  • 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. 
  • In a microwaveable bowl or over a bain marie, gently melt the butter and chocolate together.
  • Whisk in the sugar, flour, vanilla, and salt.
  • Lastly, whisk in the eggs.
  • Pour the fudge filling into the prepared pie shell. Decorate the top with toasted pecans.
  • 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. 
  • Leave to cool and set. Serve warm with ice cream. 
  • Cover and store at room temperature for up to 3 days. 
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Claude
Claude
3 years ago

Hi Gemma
Just made this tonight. Tastes great. Roasted my pecans beforehand for 7 minutes. After 1 hour and 5 minutes in the oven on top of the pie though, they had obviously continued to roast and were borderline burned once the pie was out of the oven. Any tip to avoid that? Or should the pecans be my indicator of when to take the pie out of the oven even if it’s been less than the recommended baking time? Thanks in advance!

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Aimen Zafar
Aimen Zafar
4 years ago

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?

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Wanda
Wanda
4 years ago

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.

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Jacqua Hughes
Jacqua Hughes
2 years ago

I have Bittersweet Chocolate chips but I had a problem when I ordered them about 6 months back they were sent from a warmer state so they melted together so when I got the 2-12oz bags here our weather was a lot colder so the chips melted in the heat but turned into 2 bags of cold solid chunks when they arrived in a one day delivery trip, I did let them know so they sent me another bag but guess what?!!! the same thing happened LOL! Well, what I did I grinded them in my processer each bag separately… Read more »

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amy everett
amy everett
2 years ago

how do you know when the pie is done. mine rose in a big dome and smell done but only been 50 minutes in oven

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Cheriepn
Cheriepn
2 years ago

HI Gemma
After the super sucess of your raisin scones , i am goimg to try this receipe. Can i use make this in perforated mini 12 cup pie tin ?
Can i blind bake frst before adding the filling
Also if you can advise about if i can make the dough and add filing and place in refrigertaor and then bake . Would this work
Thanks for takimg time to reply

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Barbara
Barbara
2 years ago

Would it be possible to use Cocoa powder instead of bittersweet chocolate block?? If so how much??

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Naomi
Naomi
2 years ago

Hi Gemma! Could I made the pie in a rectangular 10x34cm tin? Do I need to adjust the ingredients?

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Debbie-Ann
Debbie-Ann
2 years ago

Hi Gemma thank you for great recipe. You are a great chef .

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GAURIMAK
GAURIMAK
3 years ago

Best pie ever!!!! Made it twice in two weeks 😁!

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This Recipe Made By Bold Bakers

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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