Description
This decadent Chocolate Fudge Pecan Pie combines a buttery, flaky crust with a rich, chocolatey filling studded with crunchy pecans. Perfectly balanced between sweet and nutty, this classic dessert is ideal for holiday gatherings or any special occasion where a luscious, indulgent pie is desired.
Ingredients
Scale
Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- â…“ cup unsalted butter, cold and cubed
- 2-4 tablespoons ice water
Filling
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups pecan halves (or chopped pecans, if preferred)
Instructions
- Prepare the crust: In a food processor, combine the flour and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, and pulse until the dough starts to come together.
- Chill the dough: Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate for at least 1 hour to firm up the dough for easier rolling.
- Preheat the oven and roll out dough: Preheat the oven to 350°F (175°C). Roll the chilled dough out to fit a 9-inch pie dish. Press it into the dish and trim any excess dough, ensuring an even crust.
- Prepare the chocolate filling: In a saucepan over low heat, melt the butter and chocolate chips together, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
- Mix the custard base: In a separate bowl, whisk together the eggs, light corn syrup, granulated sugar, vanilla extract, and salt until well combined. Slowly add the melted chocolate and butter mixture, whisking continuously to combine the ingredients into a smooth filling.
- Assemble the pie: Pour the chocolate filling into the prepared pie crust. Evenly sprinkle the pecan halves or chopped pecans over the top of the filling, gently pressing them if desired.
- Bake the pie: Place the pie on the center rack of the preheated oven and bake for 45-50 minutes, or until the filling is set and the top displays slight cracking. The filling should be firm to the touch when done.
- Cool and serve: Remove the pie from the oven and allow it to cool completely on a wire rack. Serve slices as-is or garnish with whipped cream or vanilla ice cream for extra indulgence.
Notes
- For best results, use cold butter and ice water to create a tender, flaky crust.
- If you prefer a smoother nut texture, chop the pecans before adding.
- Letting the pie cool completely ensures the filling sets properly for clean slices.
- Store leftovers covered in the refrigerator for up to 3 days.
- Can be served warm or at room temperature, but cooling improves flavor and texture.
