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Pecan Fudge Pie Recipe

Pecan Fudge Pie Recipe

This fudgy pie is the perfect showcase for crunchy pecans. It's a special chocolaty twist on traditional pecan pie. It slices beautifully, and one slice goes a long way. Top it with whipped cream and you won't wait long for compliments! -Jacquelyn Smith, Soperton, Georgia
TOTAL TIME: Prep: 10 min. Bake: 55 min. + cooling YIELD:6-8 servings

Ingredients

  • 1-1/4 cups light corn syrup
  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 eggs
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream, optional

Directions

  • 1. In a large bowl, beat the first eight ingredients until smooth. Stir in nuts; pour into pie shell. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired. Yield: 6-8 servings.

Nutritional Facts

1 serving (1 slice) equals 512 calories, 24 g fat (7 g saturated fat), 96 mg cholesterol, 303 mg sodium, 73 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Pecan Fudge Pie

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MY REVIEW
Reviewed Dec. 28, 2013

"This pie is great and easy - the perfect combination! It IS mighty rich, but my children love it! I add slightly sweetened whipped cream."

MY REVIEW
Reviewed Nov. 17, 2013

"I made this pie two years ago and my family loved the chocolaty taste. I did add 1/4 cup baking cocoa and flour, (I do not like rich Pies) this was not to rich at all. I still give it 5 stars."

MY REVIEW
Reviewed Nov. 28, 2011

"Although 2 of my kids like this, the only reason I won't make this again is because I would rather make a pecan pie that is more traditional. It was good, but a little too chocolaty for me. It really stuck on the fork."

MY REVIEW
Reviewed Nov. 27, 2011

"As a hubby request I looked for a chocolate pecan pie. Found this one but his reply not sweet enough."

MY REVIEW
Reviewed Dec. 14, 2010

"Very easy to make, delicious. G'kids loved it! Rich but not too sweet."

MY REVIEW
Reviewed Oct. 19, 2010

"Extra rich and super fudgey! Good warmed or cold with whipped cream."

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