Fudgy Pecan Pie

In this post I’m going to share a luscious pecan pie recipe that incorporates an extra ingredient sure to make you swoon. . .chocolate!

Traditional Pecan Pie. . .and Then Some!

I live in the south and every good southerner needs a solid classic pecan pie recipe. Whether you serve it after your Thanksgiving dinner or as a late night snack, a great pecan pie is perfect!

Recently, I happened to be in the middle of writing a cozy mystery for Guideposts, one that featured a bakery. In my story, the baker makes a fudgy pecan pie with a rich chocolate layer. 

Knowing I would need to add a recipe to the back of the book, I started perusing the web for the perfect recipe. I found a few that came close but, in the end, did what I usually do—tweaked and twisted what I found and turned the recipes into my own. 

The Perfect Dessert Recipe

I needed a plan and needed it quick for the perfect pecan fudge pie!

Many of the recipes out there called for white sugar. I love a caramelly flavor with my pecans so I opted to use both brown and white. I gave some thought to adding maple syrup in place of some of the white corn syrup but wasn’t sure how it would pare with the semi-sweet chocolate chips at the bottom of the pie crust. 

Speaking of pie crust, I opted to use a frozen pie crust from Pillsbury instead of making one from scratch. Don’t worry, though! I’m including my mama’s pie crust recipe so that you can make yours from scratch if you like.

Fudgy Pecan Pie Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need:

• unbaked pie crust OR homemade pie crust (see recipe card below)
• large room temperature eggs
• granulated sugar
• light brown sugar
• light corn syrup
• salted butter
• semisweet chocolate chips
• chopped pecans
• pecan halves (to go on top of pie)
• vanilla extract

How to Make this Decadent Pecan Pie

I’ve always been a little afraid of pecan pies. For some reason I thought they would be hard to make! I was tickled pink to see how easily this one came together.

Preheat oven to 350 degrees Fahrenheit 

Melt butter in microwave (cook on high for 30 seconds). Cream butter and sugar in a medium bowl. 

Add eggs, corn syrup, and vanilla extract to butter and sugar. Cream until light and fluffy. 

Add chopped pecans.

Place semisweet chips in the bottom of the (unbaked) pie crust

Pour liquid mixture over the mixture on bottom. 

Top with pecan halves in a pattern that’s pleasing to you.

Place in preheated 350 degree oven and bake for 40 – 45 minutes or until set. Bake time will depend on the depth of your pie pan and the consistency of your oven. (I baked mine for 42 minutes today on the middle rack. Next time I will bake it the full 45 minutes.) 

Remove from oven and place on wire rack to cool. 

Once pie has completely cooled slice and serve. Top each slice with a dollop of whipped cream or vanilla ice cream if you choose. I paired mine with hot tea.

Store in refrigerator in airtight container or covered with plastic wrap.

What to Expect from this Chocolate Pecan Pie

Y’all, I’m a southern girl, as I said. I love a good pecan pie. But the addition of chocolate in this one sends it over the top! If you’re a chocolate lover this recipe will satisfy your sweet tooth!

I chose to refrigerate mine and can I just say that it was even better the second day after chilling? I don’t even know how to explain why it was so good. Perhaps the flavors had time to settle? I don’t know. I just know that I could eat this pie every single day of my life and not complain.

The luscious chocolate layer, the gooey caramelly layer, the crunchy pecans. . .all of these merge together with a delicious crust to form the absolutely perfect pie, the perfect sweet treat.

This one will be great for Thanksgiving, Christmas, or any time of year! This is one of those delicious recipes you’re going to pull from your recipe box every holiday!

Questions People are Asking about Fudgy Pecan Pie

Can I make my own pie shell? 

Yes, absolutely. Here are the ingredients you’ll need for my homemade flaky crust:

• 2 cups all purpose flour
• 1/2 cup shortening
• 1/2 cup cold butter
• 1/2 cup ice water
• dash salt

Cut shortening and butter into dry ingredients then add cold water. (You can use a pastry blender if you like.) Work together and roll thin then place into pie dish. Do not pre-bake.

Can I substitute milk chocolate for the semi-sweet? 

Absolutely. You can use any flavor of chocolate you like as long as it pairs well with pecans.

Can I use dark corn syrup?

Absolutely! The richer, the better!

Can I use a different nut? 

Walnuts would be nice. Almonds would also work but would need to be sliced or slivered. 

Can I add coconut? 

Yes, this recipe makes a scrumptious German Chocolate Pie.

Other Pecan Pie Treats from Out of the Box Baking

Simple Pecan Pie Bars

Like a pecan pie. . .but in bar form. These are simple and crisp, the perfect holiday treat!

Pecan Pie Blondies

Pecan pie in blondie form? Yes, please!

Check out this recipe for Pecan Pie Cookies! I might have to try to make these!

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I hope you enjoyed this delicious chocolate fudge pecan pie recipe!

That’s it for this post. Come back and share your thoughts after you’ve baked this one!

See this recipe at

Full Plate Thursday 

Weekend Potluck

Busy Monday

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.