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