Delicious Chocolate Fudge Pecan Pie

"My husbands friends wife made this pie and he brought one home for me to try. It was delicious! I just had to get her recipe."
photo by a user photo by a user
Ready In:
2 pies




  • Melt butter and blend in cocoa.
  • Mix cocoa mixture with sugar.
  • Add eggs and mix well.
  • Add milk and mix.
  • Add vanilla and mix.
  • Add pecans and mix.
  • Pour into unbaked pie shells (2).
  • Bake at 450 degrees for 10 minutes.
  • Reduce heat to 350 degrees and bake for 20 minutes or until set.
  • Pie will puff when done.
  • Do not overbake or pie will be dry.
  • Take pie out of oven when pie is still shaking in center.
  • Let cool off completely then store in refrigerator.

Questions & Replies

  1. Can you get the ingredients just for one pie crust instead of two?
  2. Do you par bake the pie crust?


  1. Need to get recipe for one pie crust??
  2. This filling is amazingly good! I did change it up some though. First, I used brown sugar instead of white because that's all that I had on hand. Second, I threw in a cup of semi-sweet chocolate chips because I love chocolate chips scattered throughout my chocolate desserts. Third, I used three cups of pecan halves instead of 3/4 of a cup of chopped pecans. I was wanting to make a chocolate pecan pie rather than a fudge pie with some pecans scattered in it. Surprisingly, even with so much extra filling, it just filled up two pie shells. I'm not sure there would have been enough filling without the extra 3 cups of stuff.
  3. This is the best chocolate fudge pecan pie I've ever eaten! We'll most definitely be making it again.
  4. This is the recipe I have been looking for! I have been trying to make good fudge pie throughout my 11 years of marriage. This is a GREAT recipe. It is even better once it has set in the fridge overnight. I skipped the pecans. Just a personal preference. My DH was a preachers kid and has eaten many fudge pies, he thinks this is the best on yet. He has asked me to make another pie for the last week.
  5. This is so easy to make and fudgey. I had undercooked it only about five minutes and its slightly flowing in very centre, but none the less gets you ready for the next bite. I had used a glass pan on bottom shelf and preheated oven to 450 but when I put it in reduced to 350, so it cooked at 350 for 35 minutes, Next time I will follow the heat and time exact, and just watch for a less jiggly centre. Yes there will be a next time. Good not too sweet, but is rich tasting.



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