Fudge pecan pie is a rich, indulgent dessert that combines the flavors of chocolate and pecans in a flaky pie crust. The combination of creamy chocolate fudge and crunchy pecans creates a unique and satisfying texture, making it a favorite among sweet tooths everywhere. This recipe does not contain eggs. Whether you’re serving it at a holiday dinner or enjoying a slice as an after-dinner treat, this fudge pecan pie recipe is sure to impress.
Ingredients
To make a fudge pecan pie, you will need an unbaked pie crust, cocoa powder, chopped pecans, margarine, vanilla extract, flour, and sugar. The pie crust serves as the base for the rich chocolate and pecan filling, while the cocoa provides the chocolate flavor. The chopped pecans add a satisfying crunch, and the margarine, flour, and sugar are used to create the fudge-like filling.
Preparation
To prepare the fudge pecan pie, begin by preheating your oven to 350 degrees F. As the oven is heating up, melt the margarine in a saucepan over medium heat. Once it has melted, add in the cocoa, flour, and sugar, and stir until well combined. Remove the saucepan from the heat and stir in the chopped pecans.
Pour the mixture into the unbaked pie crust, spreading it evenly. Place the pie in the preheated oven and bake until the filling is set and the crust is golden brown. This will take around 50 minutes. Allow the pie to cool before serving. You can top the pie with whipped cream or a drizzle of chocolate sauce before serving.
Baking and Serving
When baking the pie, it is important to follow the recommended temperature and baking time. This will ensure your crust turns out flaky and golden brown. For most pie crusts, a temperature of 350-375 degrees Fahrenheit and a baking time of 40-50 minutes are suggested. However, always check the pie crust package instructions for the specific temperature and baking time recommendations.
Once the pie is finished baking, allow it to cool before serving. Fudge pecan pie can be served as is, or topped with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra decadent touch. Enjoy!
Fudge Pecan Pie Recipe
Ingredients
- 1 9" pie crust, unbaked
- ½ cup margarine
- ¾ cup water, hot
- ½ cup flour
- 1 tsp vanilla extract
- ¾ cup pecans, chopped
- 3 tbsp cocoa
- 2 cups sugar
- ¼ tsp salt
- 1 can evaporated milk, 5.3 oz
Instructions
- Preheat oven and cookie sheet at 350°F
- In a medium saucepan, melt margarine, add cocoa. Stir until dissolved
- Add hot water and continue stirring
- With wire whisk, stir in sugar, flour, salt, vanilla extract, and milk.
- Stir until smooth
- Blend in pecans and pour into pie crust
- Bake for 50 minutes or until custard has settled. Allow pie to cool completely before served.
Yes, fudge pecan pie can be frozen for up to 3 months. To freeze the pie, wrap it tightly in plastic wrap and then aluminum foil, or place it in a freezer-safe container. When you are ready to serve the pie, allow it to thaw in the refrigerator, then serve as desired. You can also freeze individual slices of the pie for a quick and easy dessert.
To prevent the edges of your pie crust from burning, there are a few things you can try.
One option is to cover the edges with foil or a pie shield. This will protect the crust from direct heat and prevent it from over-browning.
Another option is to brush the edges with egg wash, which will create a barrier that helps to keep the crust from getting too dark.
Additionally, baking the pie on a lower rack in the oven or reducing the baking time slightly can also help to prevent the crust from burning.
