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Fudge Pecan Pie

Total Time

Prep: 20 min. Bake: 45 min.


8 servings

The recipe for this fudgy pie can be easily doubled or even quadrupled for a party—or freeze the extras for a fast, tasty dessert.


  • Dough for single-crust pie
  • 1-1/2 ounces unsweetened chocolate
  • 3 tablespoons butter
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1 cup sugar
  • 1-1/2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 3/4 cup chopped pecans
  • Vanilla ice cream


  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 small saucepan over low heat, or in the microwave, melt chocolate and butter. Cool.
  3. In a small bowl, beat eggs until light; add flour and mix well. Add sugar, corn syrup, vanilla and salt. Stir in melted chocolate and pecans. Pour into pie crust. Bake until top is crusty and filling set, 40-45 minutes. Serve warm with a scoop of ice cream.
Editor's Note
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 slice: 387 calories, 23g fat (8g saturated fat), 70mg cholesterol, 183mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 4g protein.

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