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 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.
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 (affiliate link), 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.
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.
This standard pie crust is adapted from the Betty Crocker Cookbook.
- 1 cup flour
- 1/2 teaspoon salt
- 6 tablespoons butter, shortening, or margarine (cold, cut into small pieces) (butter gives best flavor; use shortening or margarine for a more tender texture)
- 2-3 tablespoons water (very cold)
Combine flour and salt. Use a pastry cutter or two knives to cut in the butter, until the mixture resembles small crumbs. Stir in just enough water to make a ball of dough form. Use your hands to shape the dough into a ball. Place on plastic wrap and flatten it into a disc. Wrap and place in the refrigerator for 1 hour to let the butter in the crust chill.
Turn the crust out onto a floured surface, or roll it between two pieces of waxed paper or parchment. Roll out the dough into a circle about 2 inches larger than your pie pan. If necessary, pinch off ragged edges from the dough and patch them onto holes in the crust as you roll it out.
Carefully fold the pie crust in half, draping it over the rolling pin if necessary, then place it in the pie pan. Settle the crust into the edges without pushing it down or smashing it. Leaving a 1/2 to 1-inch circumference around the edge, trim any ragged pieces of dough off. (Sprinkle these with cinnamon sugar and bake at whatever temperature your recipe calls for, for 5-8 minutes while you preheat your oven. Yum!) Tuck the edge of the dough underneath itself (so the seam is against the rim of the pie pan). Gently pinch the edges of the crust between your fingertips to shape them into a wavy shape.
To make a pre-baked shell, prick the bottom of the crust all over with a fork and bake at 475F for 8-10 minutes.
For a filled pie, you can prick the crust as above and parbake the crust at 425F for 8-10 minutes if desired. I usually do not. If not parbaking, fill pie and bake as specified in your recipe.