Pecan Fudge Pie
Submitted by Spence
Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.
YIELD
8 servingsPREP
60 minCOOK
60 minREADY
120 minThis is pecan pie with a serious chocolate upgrade. Eight ounces of melted semisweet chocolate whisked into the filling alongside dark corn syrup, evaporated milk, and a full three cups of pecan halves. The result is a pie that’s part pecan pie, part fudge brownie, with a gooey, dense filling that sets just enough to slice cleanly.
The homemade shortening crust uses an unusual flour-paste technique. Three tablespoons of the flour mixture get mixed with cold water to form a paste, which then gets tossed back into the rest of the flour after the shortening is cut in. This method creates a dough that holds together without overworking and bakes up flaky and tender. The hour-long chill firms the shortening so the crust doesn’t shrink in the oven.
The filling comes together in one bowl. Eggs and sugar whisked together, then flour, evaporated milk, vanilla, corn syrup, melted chocolate, salt, and pecans all stirred in. The flour and evaporated milk set the filling during baking while the corn syrup keeps it gooey and fudgy.
Bake until the filling is just set and cracks appear on the surface. That cracking means the top crust has formed while the interior is still slightly molten. Overbaking turns it dry and cakey instead of fudgy.
Chef Tips
- Melt the chocolate and cool it before adding to the filling. Hot chocolate will partially cook the eggs and create a grainy texture.
- Use pecan halves, not chopped pieces. Halves look better on top and have a more satisfying crunch.
- Roll the crust to an eighth of an inch. Thicker and it won’t cook through before the filling is done.
- Cool completely on a rack before slicing. The filling needs time to set or it runs when cut.
Variations
- Add a tablespoon of bourbon to the filling for a boozy, Southern-style fudge pecan pie.
- Use a store-bought deep-dish pie crust to save an hour of prep if the homemade shell isn’t in the cards.
- Top each slice with a drizzle of salted caramel sauce and a dollop of whipped cream.
Ingredients
Directions
Make the shell: In a large bowl, combine the flour and salt.
Transfer 3 tablespoons of the mixture to a small bowl and stir in 3 tablespoons cold water to form a paste.
Add the shortening to the large bowl, blend the mixture until it resembles coarse meal, and add the flour paste, tossing the mixture until it forms a dough.
Knead the dough lightly and form it into a ball.
Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
Roll out the dough about ⅛ inch thick on a lightly floured surface, fit it into a 10-inch (1½ quart capacity) pie plate, and chill the shell.
Make the filling: In a bowl, whisk together the eggs and sugar, then whisk in the flour, evaporated milk, vanilla, corn syrup, chocolate, salt, and pecans.
Pour the filling into the pie shell and bake the pie in the middle of a preheated 350℉ (180℃) degree oven for 1 hour to 1 hour 10 minutes, or until the filling is just set and cracks appear on the surface.
Let the pie cool on a rack and serve it with whipped cream.
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