Description
This rich and decadent Chocolate Fudge Pecan Pie combines a tender homemade pie crust with a luscious chocolate and butter filling, studded with crunchy pecans. Perfect for dessert lovers craving a twist on the classic pecan pie, this recipe delivers a gooey, fudgy texture balanced by the sweet, nutty pecans and a buttery crust.
Ingredients
Scale
Pie Crust
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1/3 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 cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water one tablespoon at a time, pulsing until the dough just starts to come together.
- Chill the dough: Turn out the dough onto a lightly floured surface. Shape it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up.
- Preheat and roll out: Preheat your oven to 350°F (175°C). Remove the chilled dough and roll it out to fit a 9-inch pie dish. Fit the dough into the dish and trim any excess edges neatly.
- Prepare the chocolate filling: In a saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring frequently to ensure a smooth mixture. Remove from heat once melted.
- Mix filling ingredients: In a separate large bowl, whisk together the eggs, corn syrup, sugar, vanilla extract, and salt. Slowly pour the warm chocolate mixture into the egg mixture, whisking continuously to combine evenly.
- Assemble the pie: Pour the chocolate filling into the prepared pie crust. Evenly distribute the pecan halves over the top of the filling.
- 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 firm to the touch and the surface shows a slight crack. The filling should not be jiggly.
- Cool the pie: Remove the pie from the oven and allow it to cool completely on a wire rack to set the filling properly before slicing.
- Serve: Slice and serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Notes
- Use cold butter and ice water to ensure a flaky crust texture.
- Chilling the dough is crucial for easier rolling and preventing shrinkage during baking.
- Do not overbake as the filling will firm up more as it cools.
- For a more intense chocolate flavor, consider using bittersweet chocolate chips.
- Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 4 days.
