Chocolate Fudge Pecan Pie
A rich Chocolate Fudge Pecan Pie filled with melted semisweet chocolate and crunchy pecans inside a flaky pie crust. Serve each fudgy slice with vanilla ice cream for an easy, decadent dessert.
Ingredients
- 2/3 cup evaporated milk
- 1/2 12-ounce package semisweet chocolate morsels, about 6 ounces
- 2 tablespoons butter
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- 1 cup chopped pecans
- 1 9-inch frozen unbaked pie crust shell
- Vanilla ice cream for serving
Instructions
- Preheat the oven: Set the oven to 375°F.
- Melt the chocolate mixture: Add the evaporated milk, semisweet chocolate morsels, and butter to a large microwave-safe bowl. Microwave on HIGH for 1 to 1 1/2 minutes, whisking every 30 seconds, until the chocolate and butter are completely melted and the mixture is smooth.
- Add the dry ingredients: Whisk the sugar and flour into the warm chocolate mixture until evenly incorporated.
- Add the eggs: Whisk in the eggs one at a time, mixing only until each egg is incorporated before adding the next.
- Finish the filling: Stir in the vanilla extract and kosher salt. Fold in the chopped pecans until evenly distributed throughout the chocolate mixture.
- Fill the pie crust: Pour the chocolate pecan filling into the frozen unbaked pie shell and gently spread it into an even layer.
- Bake: Bake at 375°F for 35 to 40 minutes, or until the edges are set and the center is mostly set with just a slight softness.
- Cool: Remove the pie from the oven and allow it to cool for at least 10 minutes before slicing. The filling will continue to firm as it rests.
- Serve: Cut into slices and serve warm or at room temperature with a scoop of vanilla ice cream.
Notes
Watch the pie carefully toward the end of baking. Removing it while the center is just set, rather than completely firm, helps preserve that rich, moist, brownie-like fudge texture.