Fudge Butter Pecan Pie
Indulge in the rich decadence of this Fudge Butter Pecan Pie, a heavenly dessert that combines the buttery crunch of toasted pecans with a luscious, fudge-like chocolate filling. Nestled in a flaky pie crust, this masterpiece features layers of flavor from melted butter, sweet caramel tones of brown sugar, and a touch of vanilla for warmth. Chopped pecans and semi-sweet chocolate chips add texture to every bite, while a pecan halved garnish makes it a show-stopping centerpiece. Perfectly balanced between gooey and nutty, this pie comes together effortlessly with a 20-minute prep time and bakes to perfection in under an hour. Serve it with vanilla ice cream or whipped cream for a crowd-pleasing dessert that's bound to become a family favorite. Ideal for holidays, dinner parties, or any occasion that calls for a slice of indulgence!
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Recipe Information
Ingredients
- 1 piece Pie crust (pre-made or homemade)
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 3 pieces Large eggs
- 1 teaspoon Pure vanilla extract
- 2 tablespoons All-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 1 cup Evaporated milk
- 0.5 teaspoon Salt
- 1 cup Pecans, chopped
- 0.5 cup Pecans, halved for garnish
- 0.5 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and set it aside.
In a medium saucepan over medium heat, melt the butter. Add the granulated sugar and brown sugar, stirring until smooth and well combined.
Remove the saucepan from the heat and allow the mixture to cool slightly for about 5 minutes.
In a mixing bowl, whisk together the eggs and vanilla extract. Gradually add the cooled butter-sugar mixture to the eggs, whisking constantly to avoid scrambling the eggs.
Sift in the all-purpose flour, cocoa powder, and salt. Whisk until smooth and combined.
Stir in the evaporated milk, creating a creamy chocolate filling.
Fold in the chopped pecans and chocolate chips, ensuring they are evenly distributed throughout the mixture.
Pour the filling into the prepared pie crust. Arrange the pecan halves on top for garnish.
Place the pie dish on a baking sheet to catch any overflow. Bake in the preheated oven for 50 minutes or until the filling is set and slightly puffed around the edges.
Remove the pie from the oven and allow it to cool completely on a wire rack. The filling will set further as it cools.
Serve at room temperature or slightly warmed. Optionally, top with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
5427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 647.0 g | 235% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 476.9 g | ||
| Protein | 78.3 g | 157% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 1164 mg | 90% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
