Add this Chocolate Pecan Pie to your holiday dessert table this year. The gooey hot fudge layer and the toasted nuts will make this fudge pie with pecans a new favorite at Thanksgiving dinner.
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Pecan pie used to be one of those pies that I would 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.
It's hard to beat a traditional pecan pie, but I like to add flair to my recipes. The cheesecake layer in this pecan cheesecake pie and the pumpkin layer in this pumpkin pecan cheesecake pie are two of our favorite additions.
But my favorite change was to add hot fudge to the filling. Not only do you get the gooey texture and nuts, but it has an epic chocolate flavor.
Why You Will Love this Pie
This chocolate pecan pie is not just any chocolate pie. It has a fudge filling that is loaded with toasted nuts. Think of it as a cross between a classic pecan pie and a rich brownie pie.
- It is simple to make in minutes with just a few ingredients.
- The chocolate center has an incredible soft brownie texture.
- Perfect dessert for chocolate lovers.
- Great recipe to make ahead of time for Thanksgiving dinner.
With its nutty flavor and rich chocolate center, this fudge pecan pie will quickly become a new holiday tradition.
Key Ingredients
The ingredients for this chocolate pecan pie recipe are simple. The basic ingredients can be found at your local store.
- Pie Crust - Save time and use one store bought pie crust or make your own homemade crust.
- Pecans - Use chopped pecans in the filling, so you get plenty of nuts in each bite.
- Hot Fudge - A jar of hot fudge ice cream topping is the secret ingredient that gives the filling a silky smooth chocolate flavor.
- Eggs - Adds a rich flavor and holds the ingredients together.
- Heavy Cream - Gives it a creamier rich taste and thins out the fudge topping.
- Brown Sugar - Provides more sweetness with a hint of molasses.
- Mini Chocolate Chips - Because you can never have too much chocolate!
How To Make a Chocolate Pecan Pie
The toasted pecans and gooey chocolate filling in this chocolate fudge pecan pie are a match made in heaven.
Toast the Pecans
- Spread the nuts on a parchment lined baking sheet. Bake for 5-7 minutes in a preheated oven, stirring 1-2 times. Remove and let cool.
- Place the pie crust in a 9-inch pie plate and crimp the edges of the crust.
Make the Filling
- Remove the lid from the jar of hot fudge and place it in the microwave for 30-40 seconds. Pour the fudge in a large bowl and whisk in the eggs, brown sugar, whipping cream, vanilla, and salt.
- Gently stir the cooled toasted pecans and chocolate chips into the mixture.
Bake the Pie
- Pour the filling into the prepared pie crust, cover the edges with a pie shield or foil, and bake.
- Remove it from the oven and place on a wire rack to cool completely.
BruCrew Tip: The hardest part of making this pecan pie is letting it cool at least 2 hours before slicing into it.
Storage Recommendations
To Serve - You can serve this fudge pecan pie warm or cold. If it has been refrigerated, let the chilled pie come to room temperature before serving. You can also place the pie in a warm oven for 15-20 minutes.
In the Refrigerator - Let the pie cool completely on the counter, then cover it with foil. Refrigerate until you are ready to serve.
In the Freezer - The chocolate pecan pie freezes well. Wrap the entire pie or slices in plastic wrap, then place in a freezer safe storage bag or container. Freeze for 1-2 months. Thaw overnight in the refrigerator.
Baking Tips & Tricks
Here are a few baking tips as you get ready to make this chocolate fudge pecan pie this year.
- For best flavor, toast the pecans on the stove top or oven. Add them in small batches to a hot skillet and stir often for 1-2 minutes. Or spread them out on a sheet pan and bake at 350° for 5-7 minutes.
- Want to make a chocolate bourbon pecan pie? Add 1-2 tablespoons bourbon to the filling to deepen the flavor of the pie.
- Top the pie with extra pecan halves. Press them into the filling making a circular pattern before baking the pie. It is optional, but makes the pie look extra pretty.
- I like to use a pie shield to prevent the edges of the crust from browning too much. You can also use strips of foil.
- Do NOT over bake the pie because then the center will be dry and crumbly. You want it set but still fudgy.
- Make mini pecan pies by baking the filling in a muffin tin that has been filled with pie crust rounds. Adjust the baking time to around 15-20 minutes.
- This chocolate fudge pecan pie is absolutely delicious on its own, but feel free to serve slices with vanilla ice cream or whipped cream.
Recipe FAQs
Yes, this is a great pie to make a few days before you want to serve it. Let it cool completely, then wrap with foil and refrigerate 2-3 days. You can serve it cold or let it come to room temperature before serving.
No, you can add regular pecans to the filling and the pie will still taste great. We like to toast the pecans because it deepens the flavor of the nuts which adds more flavor to the pie filling.
This pie has an egg based filling, so it should be refrigerated within a few hours of baking and cooling.
You should be able to slice the pie and it will hold its shape. If the filling is runny, then it was not baked long enough.
The top should be puffed up and slightly wiggly in the center when you take it out of the oven. It will set up as it cools.
The center of this pie should have a slight wiggle. However, the edges should be more firm. It the entire pecan fudge pie moves, then the pie is not done and needs to be baked longer.
More Chocolate Pies
Other Holiday Pies
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Recipe
Chocolate Pecan Pie
The gooey hot fudge layer and the toasted nuts in this Chocolate Pecan Pie will make this sweet treat a new favorite at Thanksgiving dinner.
Ingredients
- 2 cups chopped pecans
- 1 refrigerated pie crust
- 1 - 12 ounce jar of hot fudge
- 3 large eggs
- ¼ cup packed brown sugar
- ¼ cup heavy whipping cream
- ½ teaspoon vanilla extract
- ½ teaspoon table salt
- ½ cup miniature chocolate chips
- Cool Whip
- chocolate curls
Instructions
- Preheat the oven to 350° F. Place the pecans on a parchment paper lined baking sheet. Bake 5-10 minutes, stirring often to toast the nuts. Remove and let cool.
- Increase the oven temperature to 375° F. Place the pie crust in a 9 inch pie plate and crimp the edges of the crust; refrigerate until needed.
- Remove the lid from the hot fudge. Heat in the microwave for 30-40 seconds. Pour into a large bowl and stir.
- Add the eggs, brown sugar, whipping cream, vanilla, and salt and whisk everything together.
- Stir in the toasted pecans and chocolate chips gently. Pour into the prepared pie crust, cover the edges of the crust with foil or a pie shield. Bake for 30 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
- For best flavor, toast the pecans on the stove top or oven. Add them in small batches to a hot skillet and stir often for 1-2 minutes. Or spread them out on a sheet pan and bake at 350° for 5-7 minutes.
- Want to make a chocolate bourbon pecan pie? Add 1-2 tablespoons bourbon to the filling to deepen the flavor of the pie.
- Top the pie with extra pecan halves. Press them into the filling making a circular pattern before baking the pie. It is optional, but makes the pie look extra pretty.
- I like to use a pie shield to prevent the edges of the crust from browning too much. You can also use strips of foil.
- Do NOT over bake the pie because then the center will be dry and crumbly. You want it set but still fudgy.
- Make mini pecan pies by baking the filling in a muffin tin that has been filled with pie crust rounds. Adjust the baking time to around 15-20 minutes.
- This chocolate fudge pecan pie is absolutely delicious on its own, but feel free to serve slices with vanilla ice cream or whipped cream.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 449Total Fat: 29gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 63mgSodium: 321mgCarbohydrates: 44gFiber: 4gSugar: 23gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Chocolate Fudge Pecan Pie was first published November 2017. It has was updated and republished November 2022.
**We are a participant in the Amazon Services LLC Program, an affiliate program designed to provide a means for us to earn fees by linking to Amazon.com .
Maria Gonzalez
Am I supposed to whip the heavy whipping g cream before mixing it in with the other ingredients? I made the pie but it didn’t set 😭
Jocelyn
No, you just whisk the cream in with the eggs until everything is smooth and creamy. What do you mean by it didn't set? Did you cut into it while it was hot? It really sets up as it cools, but it should be firm but slightly gooey and fudgy. Also, did you increase the oven temp after toasting the nuts?
Maria Gonzalez
It was really gooey like the fudge when I microwaved it, it wasn’t firm at all. I did increase the temp and I left it in for 35 min. I waited until it was completely cool to cut into it. I’m not sure what I did wrong 😭
Paula
Hey- can I make this ahead and freeze it after baking?
Thanks.
Jocelyn
Hi, Paula. I have not tried to freeze this pie, but according to all the research I did online, pecan pie supposedly freezes very well. I would let it completely cool before wrapping it and freezing it. Then thaw in the refrigerator overnight, and let it sit out 10-15 minutes before serving. I hope that helps and you enjoy the pie!
Brantley
Semi-sweet or milk chocolate chips?? Thank you!
Jocelyn
I believe that all mini chocolate chips are semisweet. It really doesn't matter though. Either one would be great!
Kellye
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
What is a jar of hot fudge?? Like an ice cream topping?
Jocelyn
Yes it is a jar of hot fudge ice cream topping. Hope you enjoy the pie!
Teresa
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
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
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
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
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
Does the pie need to be refrigerated or can it stay fresh at room temperature? I'm making this pie for Thanksgiving. Thanks!
Jocelyn
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
Wow!!! I made this and I am truly disappointed. It needed more sweetness? It was flat?
Jocelyn
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
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
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
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
You are very welcome!!! I am so glad you guys are enjoying it!!!
Kim
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
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
Made this for my husbands birthday and he asked for it again Christmas. YUMMY
Yvonne Burdette
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
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
Okay I'll try them.
Thank you 🙂
Shelly
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
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.
Jeff
I imported the recipe into my recipe app and updated the salt to the minimum amount rather than the range. You can always add salt, but you can't really get rid of it once you add it.
Beth
How about the caramel pecan version? Have you ever posted your take on that?
Jocelyn
Hi, Beth. I haven't done a caramel pecan version of this pie...yet 🙂 I do have this cheesecake version though. https://insidebrucrewlife.com/pecan-cheesecake-pie/
Kate
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
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
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
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