Pecan Fudge Pie Recipe

Make pastry

In a medium bowl whisk together 1 1/4 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Add 6 tablespoons cold unsalted butter cut into small cubes. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces remaining.

Sprinkle 3 tablespoons ice water over the flour-butter mixture a tablespoon at a time, tossing gently with a fork after each addition, until dough begins to come together when pressed (you may not need all the water). Gather dough into a disk, wrap in plastic, and chill in refrigerator for 30 minutes.

Preheat oven to 375°F (190°C). On a lightly floured surface roll chilled dough to a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch (23 cm) pie dish, gently press into edges, and trim excess leaving a 1/2-inch overhang. Fold over and crimp edge as desired. Chill pie shell in refrigerator 10 minutes.

Line crust with parchment and fill with pie weights or dried beans. Blind bake in preheated oven for 15 minutes. Remove weights and parchment and bake 5–7 minutes more until the crust is lightly golden. Reduce oven temperature to 350°F (175°C) for filling.

While crust chills or bakes, toast pecans: spread 1 1/2 cups pecan halves on a baking sheet and toast in the 350°F oven for 8–10 minutes, stirring once, until fragrant and lightly browned. Remove and let cool; reserve a handful of halves for garnish.

Melt chocolate and butter

Place 6 oz chopped semisweet chocolate and 4 tablespoons unsalted butter in a heatproof bowl set over simmering water (double boiler), making sure bowl doesn't touch the water. Stir until fully melted and smooth. Alternatively, microwave in 20–30 second bursts, stirring between bursts, until smooth. Set aside to cool slightly (2–3 minutes).

Combine sugars and liquids

In a medium saucepan combine 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 cup light corn syrup, and 1/2 cup heavy cream. Warm over medium heat, stirring, just until sugar dissolves and mixture is smooth and slightly warm (do not boil aggressively). Remove from heat.

Whisk the slightly cooled chocolate-butter mixture into the sugar-cream mixture until homogeneous. Add 3 large eggs one at a time, whisking well after each addition to incorporate and slightly temper the eggs. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon fine salt.

Fold in toasted pecan halves until evenly distributed throughout the filling.

Pour filling into the warm (but not hot) prebaked pie shell, smoothing the top. Arrange reserved pecan halves on top for decoration if desired. Sprinkle a light pinch (about 1/4 teaspoon) of coarse sea salt over the top if using.

Bake at 350°F (175°C) for 35–45 minutes, or until the center is mostly set but still has a slight jiggle — it will firm as it cools. To prevent overbrowning, if edges brown too quickly, tent the pie loosely with foil after 25 minutes.

Remove pie from oven and place on a wire rack. Let cool to room temperature (2 hours) to allow filling to fully set. For cleaner slices chill in refrigerator 1–2 hours before serving.

Before serving, garnish with additional toasted pecan halves and an optional dollop of whipped cream or a scoop of vanilla ice cream. Slice with a sharp knife dipped in hot water and wiped dry between cuts for neat slices.

Store leftover pie covered in refrigerator for up to 4 days. Bring to room temperature 30 minutes before serving for best texture, or serve chilled if preferred.