Pecan Fudge Pie
I’ve finally rediscovered a recipe for a Pecan Fudge Pie after, oh, about a decade.
It was years ago (maybe 2007?) when I was in Houston and went to a place (a diner? I can’t remember the name) that was supposed to have amazing pies. I got a slice of a fudgy pecan pie, which was indeed very delicious – everything I had hoped it would be. Skip forward one or two years, when I convinced my family at Christmas that the five of us needed not our usual 4 pies (2 chocolate, 1 pecan, 1 lemon) for the holiday, but 5. The fifth pie was a fudge pecan pie, easy to make, with corn syrup and the usual pecan pie ingredients. [This post contains affiliate links. I may make a commission for purchases made through links on this post.]
This was before I started this website, and so I didn’t write about the dessert, which means that of course I don’t know what recipe I used. I assumed I would have emailed it to myself (or to my mom, or someone) but I have no record of it.
I tried a chocolate pecan pie recipe a couple of years ago. It was disappointing. I didn’t eat more than a slice. But in thinking about pies at Christmastime this past winter, I began wondering about the chocolatey pecan pie recipe I’ve been missing for the last several years. I’ve made other, similar pies (such as the delicious Black-Bottom Oatmeal Pie), but I wanted a pie that was as easy to assemble as pecan pie – just mix together ingredients and bake.
I finally found it. This pie recipe, originally from Taste of Home, is exactly what I was looking for. At heart it’s a fudge pie, with some pecans adorning the top. It’s fudgy and a little gooey, but thicker than a traditional pecan pie with the addition of cocoa and flour to the filling. The pecans make it a little nutty, and for a nuttier flavor, you couldn’t go wrong with using an extra 1/2 or 1 cup pecans, particularly if you make it in a deep dish pie pan.
Making Pecan Fudge Pie
Ingredients: this takes a large amount of corn syrup. I didn’t have enough light corn syrup and so substituted in both dark corn syrup and honey. Honey alone may make for a decent substitution for corn syrup if you don’t want to use it, but I haven’t tested it that way. I’ve also heard that golden cane syrup is a decent substitution. I think you could substitute cocoa for the flour if you wanted to make it gluten-free (assuming you were putting it in a gluten-free pie crust, of course); however I haven’t tried it. Cocoa doesn’t thicken the same way, so the filling may be looser.
The crust recipe below is the pie crust from my Betty Crocker Cookbook , and it’s the standard pie crust I always reach for because I’ve made it so often. When made with all butter as I did for this pie, it makes a crunchy pie crust. In the past I’ve used shortening or margarine, which makes a more tender crust. Of course, you can use a store-bought crust if you wish; I usually grease my pie dish when I do, and my experience has been that store-bought crusts often shrink up in the pan as they bake.
I’m so happy that I found a recipe for this pie after so long. I’m often good for only a slice of pie, maybe two, but I’m definitely doing my share of heavy lifting (read: eating) on this pie. You should definitely try this recipe sometime when you want a decadent but easy-to-make pie.
Like this recipe or have questions? Rate it or leave a comment below!
In the past:
Three Years Ago: Black Bottom Oatmeal Pie
Four Years Ago: Applesauce Oatmeal Bread
Five Years Ago: Lentil Soup with Sausage and Kale
Six Years Ago: Spellbinders (a favorite!!)
Seven Years Ago: Coriander-Crusted Tuna with Black Bean Salsa
This rich fudgy pecan pie is easy to make. Just whisk together ingredients and bake.
- 1 1/4 cups light corn syrup
- 1/2 cup sugar
- 1/3 cup cocoa
- 1/3 cup flour
- 1/4 teaspoon salt
- 3 eggs
- 3 tablespoons butter or margarine (melted)
- 1 1/2 teaspoons vanilla extract
- 1-2 cups chopped pecans (I used 1; I think you could use up to 2 to make it extra nutty, if your pie pan is deep enough)
- 1 unbaked pie crust (see recipe below)
Combine corn syrup, sugar, cocoa, flour, salt, eggs, butter, and vanilla. Mix until well combined. Stir in nuts. Pour into unbaked (9-inch) deep-dish pie crust.
Bake at 350F for 55-60 minutes, until puffy and set. Cool completely (or for at least 2-3 hours) before serving. Pie will deflate a little and settle as it cools.