5 from 4 votes
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
  • 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
  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.