Chocolate Fudge Pecan Pie

December 9, 2024

Pecan pies are all American. They were developed here in the late 1800’s and grew in popularity when corn syrup brands began adding their recipes to their holiday advertising. They have been a holiday staple for a long time and have even been given their own special day – July 12th is National Pecan Pie Day here in the US.

While these pies are considered a classic, I am not a big fan of corn syrup and usually find traditional pecan pie recipes way too sweet in a one dimensionally sort of way. I am all about the occasional very sweet dessert, but instead of our pecan pie tasting like straight sugar and pecans, we are layering rich chocolate with a crunchy toffee-like pecan topping.

Sweet, yes, but in a flavorful and decadent way. No corn syrup needed.

Let’s get started…

Begin by following the pre-baking instructions on the packaging of your store bought pie dough or make your own pie dough and check out my directions here.

While the pie dough is doing its thing, combine 4 ounces of bittersweet chocolate with 4 tablespoons of butter in a heat proof bowl. Heat over a double boiler or with 15 second increments in the microwave until the butter has melted and the chocolate has started to soften. Remove from the heat and whisk until the chocolate and butter are smooth and completely combined.

Set aside for a few minutes to allow the mixture to cool slightly.

Add a large egg and a large egg yolk along with a teaspoon of vanilla extract and 1/2 cup of brown sugar. Whisk until completely incorporated.

Fold 1/3 cup of all purpose flour, 3 tablespoons of unsweetened natural cocoa powder, 1 tablespoon of espresso powder and 1/4 teaspoon of salt into the mixture until you no longer see dry ingredients unincorporated.

Spread the mixture throughout your pre-baked and slightly cooled pie dough and then bake for 26-28 minutes in a 350 degree oven.

If the outer edge of the pies crust begins to get too dark before the pie is fully baked, cover the edges lightly with foil until the center feels set to a light touch. Transfer the pie onto a cooling rack to cool while we make the pecan layer.

In a small saucepan, combine 4 tablespoons of butter with 2/3 cup dark brown sugar, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt, 1 teaspoon of vanilla extract and 1/4 cup of heavy cream and place over medium heat. Bring the mixture to a simmer and cook for about 2 minutes while whisking consistently.

Transfer the mixture off of the heat and fold in 2 cups of pecans. You can use whole or chopped pecans, depending on the look you want your pie to have. I think chopped pecans are easier to slice and eat, but whole pecans look prettier to me.

Once the chocolate fudge layer has cooled, pour the pecan mixture over top and spread it evenly all the way to edges of the pie crust.

The pecan layer will set over time, so if you prefer everything to stay solid when you slice this pie, make it in advance, but if you are cool with the topping spreading out a bit then you can serve this pie within minutes of adding the pecan topping!

So, let’s break this pie down a bit. The crust is mainly here to keep things together. It does add a buttery, flaky layer to overall taste and texture of this beautiful pie, but it does take a 3rd place in the order of importance.

Second place (in my opinion) would be the pecan topping. It is delicious, crunchy and absolutely reminiscent of a classic pecan pie. The addition out of brown sugar, spices and heavy cream instead of corn syrup creates a perfectly sweet toffee like flavor instead of tasting cloyingly sweet.

The best part of this pie is the chocolate fudge layer. Hands down. It is rich, decadent and full of beautiful flavors.

This pie is definitely not a traditional pecan pie, but once I started making them, they are the only pecan pies that will be included in my holiday dessert spreads from this day on. There is so much flavor in this pie and will check the right boxes whether you love pecan pie or usually pass on it.

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