Pecan Fudge Pie

Total Time

Prep: 15 min. Bake: 55 min. + cooling


8 servings

Updated: Apr. 28, 2023
This fudgy pie with a chocolaty twist is the perfect showcase for crunchy pecans. Top it with whipped cream, and you won’t have to wait long for compliments! —Jacquelyn Smith, Soperton, Georgia


  • Dough for single-crust pie
  • 1-1/4 cups light corn syrup
  • 3 large eggs
  • 1/2 cup sugar
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 1/3 cup all-purpose flour
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • Whipped cream, optional


  1. Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, beat corn syrup, eggs, sugar, butter and vanilla until smooth. Combine flour, cocoa and salt; gradually beat into corn syrup mixture. Stir in nuts; pour into crust.
  3. Bake until set, 55-60 minutes. Cool on a wire rack. If desired, garnish with whipped cream. Store in the refrigerator.
Dough for single-crust pie (9 in.)
Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 477 calories, 19g fat (4g saturated fat), 75mg cholesterol, 235mg sodium, 76g carbohydrate (57g sugars, 2g fiber), 6g protein.