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!
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.