Add this Chocolate Fudge Pecan Pie to your Thanksgiving day dessert table this year. The gooey hot fudge layer and the toasted nuts will make this sweet treat a new favorite at Thanksgiving dinner.
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A few weeks ago I was going through some old magazines while we were driving. If we are going to be in the car for more than an hour at a time, I usually bring some magazines to read through. I like to call it “research” because you never know when or where you will find a recipe that you need to make.
Of course, this time of the year I am in pie mode. What is it about November that just makes you want to bake pies all the time? Ok, so maybe it’s just me. The food blogger in me knows that November equals Thanksgiving. And what kind of Thanksgiving would it be without a table full of pie goodness. Am I right?
So, as I was flipping through the magazines I was specifically looking for a few pie ideas to work on. Now I have a list of pies that I want to try, but there are only two weeks until Thanksgiving. I probably waited a little too long to start doing my pie research. But that’s ok because pie is really good any time of the year, so I’m planning on making them all at some point.
Pecan pie used to be one of those pies that I would just pass right over. It always seemed plain and boring to me. Little did I know that the gooey layer under the nuts was downright amazing. Now it’s one of my favorites.
A few years ago, my husband and I decided to change up that plain pecan pie and we created this pecan cheesecake pie. It quickly became one of our favorites, and it gets made every year. In fact, it was so popular online too that I included it in my cookbook Cheesecake Love.
Then a few years later we tweaked it again and added some pumpkin to the mix. This pecan pumpkin cheesecake pie was so good that our friends who took it home with them were devouring it in the car. A pie that is so good you can’t wait to get home and sit at the table needs to happen in your kitchen. Just saying.
This year I’m changing things up again. As I was flipping through the old magazines, I saw a pecan pie that used a jar of caramel ice cream topping in place of the corn syrup. Immediately, my mind wondered if you could use hot fudge instead of caramel.
When I get these things into my head, I can’t get them out until I get into the kitchen. I already had a few pie crusts in the fridge just waiting for me to get some pie inspiration, and there was a big bag of pecans and a few jars of hot fudge in the pantry. This pie was meant to be. I couldn’t wait any long to test it out.
The toasted pecans and gooey fudge layer in this chocolate fudge pecan pie are a match made in heaven.
Here are a few baking tips as you get ready to make this chocolate fudge pecan pie this year:
- Toast your pecans before you add them to your mixture. This allows the oils to come out of the nuts and deepens their flavor. Plus, your kitchen will smell so good as they toast. You can toast them in a skillet on top of the stove. Be sure to watch them carefully and move them around. This should only take 1-2 minutes for each batch of nuts. Or you can place them on a sheet pan and toast them in the oven for 5-10 minutes.
- Place your pie crust in your pie plate and crimp the edges using your favorite method.
- Heat the jar of hot fudge for about 30 seconds so that you can pour it out easily.
- Whisk together the filling ingredients. Add the nuts and chocolate chips and stir again.
- Pour into your prepared crust and bake. You can use a pie crust shield if you are worried about the crust burning.
- Let the pie cool completely on the counter, then cover it tightly with foil. If you are making it a few days ahead of time, refrigerate until needed. Let the pie come to room temperature before serving.
- Cool Whip and chocolate curls are optional. But not in our house.
If you are looking for a few more pies to add to your dessert table, make sure you check out a few must makes I found. I love the gingersnap crust on this cranberry pie. It looks and sounds amazing! This cinnamon pie looks like a simple but amazing dessert. And this white chocolate macadamia pie definitely needs to happen. Creamy cheesecake goodness with nuts and chocolate…I’m there!
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Chocolate Fudge Pecan Pie
The gooey hot fudge layer and the toasted nuts in this Chocolate Fudge Pecan Pie will make this sweet treat a new favorite at Thanksgiving dinner.
Ingredients
- 1 refrigerated pie crust
- 1 - 12 ounce jar of hot fudge
- 3 eggs
- 1/4 cup brown sugar
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/2 - 1 teaspoon salt*
- 2 cups chopped toasted pecans
- 1/2 cup miniature chocolate chips
- Cool Whip
- chocolate curls
Instructions
- Preheat the oven to 375 degrees. Place the pie crust in a 9 inch pie plate and crimp the edges of the crust.
- Remove the lid from the hot fudge. Heat in the microwave for 30 seconds. Stir and pour into a large bowl.
- Add the eggs, brown sugar, whipping cream, vanilla, and salt and whisk together.
- Stir in the pecans and chocolate chips gently. Pour into the prepared pie crust and bake for 30-35 minutes.
- Remove and let cool completely. Cover tightly with foil. If you are making this more than a day ahead of time, refrigerate until needed.
- Let the pie come to room temperature before serving. Top with Cool Whip and chocolate curls, if desired.
Notes
*I used 1 teaspoon salt in this pie to balance out all the chocolate. Feel free to only use 1/2 teaspoon if you feel like that is too much salt.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 36gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 79mgSodium: 534mgCarbohydrates: 55gFiber: 5gSugar: 29gProtein: 9g
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Brantley says
Semi-sweet or milk chocolate chips?? Thank you!
Jocelyn says
I believe that all mini chocolate chips are semisweet. It really doesn’t matter though. Either one would be great!
Kellye says
I made this once for Thanksgiving and now my grandmother requests it every year! It was definitely a hit. I make it every Thanksgiving now because it makes her happy. Thanks for a great recipe!
Joanie says
What is a jar of hot fudge?? Like an ice cream topping?
Jocelyn says
Yes it is a jar of hot fudge ice cream topping. Hope you enjoy the pie!
Teresa says
First time I made this & I made two of them & gave one to my daughter. She had seen the recipe & wanted me to make her one, so I made two. I followed the recipe & I baked it 35 minutes as stated in recipe. Let it cool & it was delicious & It is very rich. My husband doesn’t care much for chocolate, but he liked this chocolate pie recipe. I believe it will be better the next day after baking it. Thank you!
Barbara Wayne says
Why didn’t my pecans rise to top? Looks like a chocolate pie. Wonder what it would taste like if i did a traditional pecan pie topping with the melted sugar etc.? I still have room to add. Baking for Thanksgiving, which is tomorrow. Yikes!
Jocelyn says
There are not any nuts at the top? I personally wouldn’t add anything to this pie because it is pretty sweet. Cool Whip or whipped cream is all it needs.
Seriously stressed says
I know this might get me looked down on but here it goes, Thanksgiving is at my sisters house this year and I was assigned dessert duty. I’m new to the baking world and being a mother of 4 and having to do 6 pies, fudge, cookies and pudding I’m seriously stressed.. My question is can you use a pre-made crust? Also can you switch out the pecans for a different nut? Thanks in advance for the help.
Jocelyn says
I’m all about making things easy and simple. You can definitely use a pre-made crust. (I usually buy Pillsbury pie crusts). I’ve never tried a different nut, but I’m sure it would be fine. Good luck with all the baking, and try not to stress out too much! Just have fun with it!!!
Jennifer says
Does the pie need to be refrigerated or can it stay fresh at room temperature? I’m making this pie for Thanksgiving. Thanks!
Jocelyn says
Yes, you should refrigerate this pecan pie unless you are serving it within two hours of baking. I’m assuming that if you are making it for Thanksgiving, you will probably be baking ahead of time, so it needs to be refrigerated.
Diane P says
Wow!!! I made this and I am truly disappointed. It needed more sweetness? It was flat?
Jocelyn says
You made it and it turned out flat? And you didn’t think it was sweet enough? I’m so sorry to hear that. I’ve never had either issue in all the times I’ve made this pie.
Shauna Sandell says
Mine is in the oven right now and I have cooked for 35 minutes and it’s still super jiggly in the center!!! Help!!!
Jocelyn says
This pie will set up as it cools. I honestly wouldn’t bake it longer than 40 minutes. I hope that helps. Keep me posted on how it turns out.
Shauna Sandell says
Thank you for replying!! We are eating it right now!! It’s delicious!!! Rich, but delicious!! I took it out at 40 minutes…next time I make it I’ll take it out at 35 and not panic???????????? Thanks again for replying!!!
Jocelyn says
You are very welcome!!! I am so glad you guys are enjoying it!!!
Kim says
My mom made this pie for our thanksgiving meal today and it was so salty no one could eat it. Super disappointed bc we were so excited about it!
Jocelyn says
I’m so sorry to hear that. I’ve made it multiple times and never thought it was too salty! How much salt did you use in the pie??? The ingredient list says 1/2 teaspoon OR 1 teaspoon. Not both! The note at the bottom explains why.
Patti A Sells says
Made this for my husbands birthday and he asked for it again Christmas. YUMMY
Yvonne Burdette says
Hi Jocelyn! I do not care for chocolate chips in a recipe because they don’t melt. Can I omit these, and do I need to add a substitute for the extra chocolate???
Jocelyn says
You can leave them out if you like. Although the minis do melt into this pie really well. And if they don’t, you really can’t tell because of the crunch of the nuts.
Yvonne Burdette says
Okay I’ll try them.
Thank you 🙂
Shelly says
I have thisnpie in the over right this minute. We snitched a taste of the filling and it seemed kind of salty. Is 1 teaspoon of salt the correct amount??
Jocelyn says
I did use a full teaspoon to try to balance out the whole jar of hot fudge and the chocolate chips. I didn’t taste the filling before it baked, but I thought the baked pie tasted good. I hope you like the taste once yours is baked and cooled. Please keep me posted on your thoughts, in case I need to make an adjustment.
Beth says
How about the caramel pecan version? Have you ever posted your take on that?
Jocelyn says
Hi, Beth. I haven’t done a caramel pecan version of this pie…yet 🙂 I do have this cheesecake version though. https://insidebrucrewlife.com/2013/11/pecan-cheesecake-pie/
Kate says
What do you think about making this into mini pies? I’m trying to make a variety of mini pies for Thanksgiving, but this looks so good I have to include it in our menu! How long do you think to cook them for?
Jocelyn says
I think the mini pies sound like a great idea! I’m not really sure about the baking times since I have only done the 9 inch pie, so I googled some info. My guess is that you could do 18 – 3 inch pies and you would still have to bake them for 25-30 minutes. That is just a guess…I can’t say 100% though until I try it. Let me know how they work for you!
Carol says
Oh my ! I am always looking for ways to add chocolate to Thanksgiving because it’s so wrong that it’s such a chocolate-less holiday! This is going on the menu!
Carole from Carole's Chatter says
Wow, this would fit perfectly in Food on Friday: November under the American Favorites theme. Hope you bring it on over to share with everybody. Cheers from Carole’s Chatter