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Chocolate Fudge Pecan Pie

A beautiful layered pie with a chocolate fudge brownie like base and a perfectly sweet, crunchy pecan topping. No corn syrup required.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Holiday
Cuisine: American
Servings: 8

Ingredients

  • a 12" round of pie dough (store bought or homemade)

Chocolate Fudge Layer

  • 4 ounces of bittersweet chocolate, chopped
  • 4 tablespoons of butter
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon of pure vanilla extract
  • 1/2 cup of brown sugar, packed
  • 1/3 cup of all purpose flour
  • 3 tablespoons of natural unsweetened cocoa powder
  • 1 tablespoon of espresso powder (optional)
  • 1/4 teaspoon of salt

Pecan Topping

  • 4 tablespoons of butter
  • 2/3 cup of dark brown sugar, packed
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of salt
  • 1 teaspoon of pure vanilla extract
  • 1/4 cup of heavy cream
  • 2 cups of pecans, whole or chopped

Instructions

Par bake the crust...

  • Roll your pie dough out to about a 12” circle
  • Carefully transfer the dough into an ungreased 9” deep pie dish 
  • Trim the excess with a sharp knife and shape the edges as desired 
  • Follow the manufacturer instructions for par baking your pie 
  • Once you remove the par baked pie crust from the oven, set the oven temperature to 350° 

Make the chocolate fudge layer...

  • Combine 4 ounces of chopped bittersweet chocolate and 4 tablespoons of butter in a heat safe bowl and warm using the microwave or a double boiler until the butter has melted 
  • Mix until the chocolate and butter is completely combined and set aside to cool slightly 
  • In a large bowl, whisk 1 large egg, a large egg yolk, a teaspoon of vanilla extract and 1/2 cup of brown sugar until fully combined 
  • Add the cooled butter and chocolate mixture and mix until combined 
  • Add 1/3 cup of all purpose flour, 3 tablespoons of unsweetened natural cocoa powder, 1 tablespoon of espresso powder (optional) and 1/4 teaspoon of salt and mix until just combined 
  • Pour into the par baked pie crust and bake for 26-28 minutes in a 350° oven (cover the exposed pie crust if browning too much)
  • Transfer the pie onto a cooling rack while you prepare the pecan topping 

Make the pecan topping...

  • Add 4 tablespoons of butter, 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 in a small saucepan and place over medium heat 
  • Bring to a simmer for about 2 minutes and transfer off of the heat 
  • Stir in 2 cups of chopped or whole pecans

Assemble the pie...

  • Once the chocolate fudge layer has cooled, spread the pecan mixture evenly over the top
  • Serve immediately or store in an airtight container for up to 3 days