Few desserts command attention like this pecan fudge chocolate pie. A flaky crust cradles a deeply chocolatey, brownie-like filling that stays soft and luscious, finished with a crown of toasted pecans for buttery crunch. It’s rich without being overwhelming and feels equally at home on a holiday table or a cozy weekend dessert plate.
Why You’ll Love This Recipe
This pie comes together with simple pantry ingredients and no electric mixer, making it approachable yet impressive. The chocolate center bakes into a dense, fudgy texture that never dries out, while toasted pecans add contrast and aroma. It’s a classic dessert that works year-round, can be made ahead, and consistently earns clean plates and repeat requests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust
1 prepared 9-inch pie crust, homemade or store-bought
Unsalted butter
1 cup (8 oz), cut into pieces
Bittersweet chocolate
1 cup (6 oz), roughly chopped
Brown sugar
2 cups (12 oz), packed
All-purpose flour
6 tablespoons
Vanilla extract
2 teaspoons
Fine salt
1 teaspoon
Eggs
4 large eggs, at room temperature
Whole pecans
1 cup (5 oz), toasted
Directions
Prepare the pie shell
Fit the prepared pie crust into a 9-inch pie pan, pressing gently into the sides. Trim any excess dough and refrigerate while preparing the filling to keep the crust cold and flaky.
Preheat the oven
Set the oven temperature to 350°F (175°C).
Melt butter and chocolate
In a microwave-safe bowl or over a double boiler, melt the butter and chopped bittersweet chocolate together, stirring every 30 seconds until smooth. Let the mixture cool until just warm to the touch.
Mix dry and flavoring ingredients
Whisk the packed brown sugar, all-purpose flour, vanilla extract, and salt into the melted chocolate mixture until thick and evenly combined.
Add the eggs
Add the eggs one at a time, whisking gently after each addition until the filling looks glossy and smooth. Avoid overmixing.
Fill and top
Pour the chocolate filling into the chilled pie shell and smooth the surface. Arrange the toasted pecans evenly over the top, pressing them in lightly.
Bake
Bake for 65 minutes. The edges should be set while the center remains slightly wobbly for a fudgy finish.
Cool and serve
Allow the pie to cool for at least 2 hours before slicing so the filling can set properly. Serve slightly warm or at room temperature.
Servings and timing
Yield
8 servings (1 nine-inch pie)
Prep time
25 minutes
Bake time
65 minutes
Total time
About 90 minutes, plus cooling time
Variations
For a slightly sweeter profile, replace the bittersweet chocolate with semisweet chocolate and reduce the brown sugar to 1¾ cups. Walnuts or toasted hazelnuts can be used in place of pecans for a different nut flavor. For a deeper caramel note, substitute ¼ cup of the brown sugar with maple syrup and reduce the butter by 2 tablespoons.
Storage/Reheating
Once fully cooled, cover the pie tightly and refrigerate for up to 4 days. Individual slices can be wrapped well and frozen for up to 2 months. Thaw overnight in the refrigerator. Reheat slices gently in the microwave for 15–20 seconds for a soft, gooey texture, or enjoy cold for a firmer bite.
FAQs
Can I make this pie ahead of time?
Yes, this pie is ideal for making a day or two in advance. The texture holds well and flavors deepen after chilling.
How do I know when the pie is done baking?
The edges should be set and slightly puffed, while the center should still jiggle slightly when the pan is gently shaken.
Can I use a store-bought crust?
Absolutely. A ready-made 9-inch pie crust works perfectly and saves time.
Why should the pecans be toasted?
Toasting pecans enhances their flavor and keeps them crunchy, preventing a soggy topping.
Can I reduce the sweetness?
You can reduce the brown sugar by up to ¼ cup, but keep in mind it will slightly affect the texture.
What type of chocolate works best?
Bittersweet chocolate provides the best balance against the sweet filling, but semisweet can be substituted.
Should the eggs be at room temperature?
Yes, room-temperature eggs blend more smoothly into the chocolate mixture and help create a uniform filling.
Can this pie be served warm?
Yes, slightly warm slices are delicious, especially with ice cream, but allow the pie to cool first so it sets properly.
Is this pie freezer-friendly?
Yes, it freezes well when wrapped tightly. Thaw slowly for best texture.
What should I serve with this pie?
Lightly sweetened whipped cream or vanilla ice cream pairs beautifully with the rich chocolate filling.
Conclusion
This pecan fudge chocolate pie is the kind of dessert that becomes a tradition. With its flaky crust, intensely chocolatey center, and toasted nut topping, it delivers comfort and indulgence in every slice. Whether served at a holiday gathering or a casual family dinner, it’s a reliable showstopper that invites everyone back for just one more bite.
A rich and fudgy pecan chocolate pie with a flaky crust, deeply chocolatey filling, and a crown of toasted pecans. This pie is a showstopping dessert that’s easy to make and perfect for holidays or cozy nights in.
Ingredients
1 prepared 9-inch pie crust, homemade or store-bought
1 cup (8 oz) unsalted butter, cut into pieces
1 cup (6 oz) bittersweet chocolate, roughly chopped
2 cups (12 oz) packed brown sugar
6 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon fine salt
4 large eggs, at room temperature
1 cup (5 oz) whole pecans, toasted
Instructions
Fit the prepared pie crust into a 9-inch pie pan, press gently into the sides, trim excess dough, and refrigerate while preparing the filling.
Preheat oven to 350°F (175°C).
In a microwave-safe bowl or double boiler, melt the butter and chopped chocolate, stirring every 30 seconds until smooth. Let cool until just warm.
Whisk in brown sugar, flour, vanilla extract, and salt into the melted mixture until evenly combined.
Add eggs one at a time, whisking gently after each addition until smooth and glossy. Do not overmix.
Pour filling into the chilled pie shell and smooth the surface.
Arrange toasted pecans on top, pressing them lightly into the filling.
Bake for 65 minutes, until edges are set and center is slightly wobbly.
Cool the pie for at least 2 hours before slicing to allow filling to set.
Serve at room temperature or slightly warm. Optional: top with whipped cream or vanilla ice cream.
Notes
Use bittersweet chocolate for best balance, or substitute semisweet if preferred.
Toasting the pecans enhances their flavor and keeps them crunchy.
Do not overbake — the center should jiggle slightly when done.
Cool completely before slicing for clean cuts and optimal texture.
Pie can be made a day ahead; flavors deepen after chilling.
