A good pecan pie is truly one of life’s simple pleasures. Sweet and nutty filling baked into a buttery crust, it’s a Southern classic for a reason and we can never turn down a slice. The only thing that might be even better than the tried and true version is this Fudgy Pecan Pie. Made with both chocolate chips and hot fudge sauce, it’s as rich as can be and always a crowd favorite.
I was first introduced to this chocolatey version in college when my roommate came back from Thanksgiving break with a few slices. It was truly love at first bite and I think I ended up eating most of it myself, whoops! That delicious flavor stuck with me and when the job of baking Thanksgiving pies fell to me later in life, I knew this one had to be on my list.
It took me a few trial runs to find the right recipe, but once I made this one I knew it was a keeper. The buttery pecans balance out the sweetness of the chocolate perfectly, and you really can’t beat that fudgy texture!
Using a jar of hot fudge and a premade crust make this recipe a breeze to throw together, but no one would guess based on the beautiful final results. Add it to your thanksgiving dessert lineup or treat your family on any given day. A slice of pie is never a bad idea. Load up each serving with whipped cream and additional chocolate chips and dig in!
INGREDIENTS
⚫ I refrigerated pie crust round
• 1/4 cup heavy cream
2 cups pecan halves
⚫ I teaspoon vanilla
• 12 oz jar hot fudge
•
3 eggs
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon salt
• 3/4 cup mini chocolate chips
•
Whipped cream for serving
PREPARATION
1 Preheat oven to 375 degrees F and fit the pie crust dough into a standard pie pan. 2 Spoon the hot fudge into a large microwave-safe bowl and microwave for 30 seconds to soften.
3 Add the brown sugar, heavy cream, eggs, vanilla and salt to the bowl and whisk to combine. 4 Fold in the pecans and chocolate chips, then transfer mixture to the prepared pie dish.
5 Bake for 30 minutes and then cover with foil and bake an additional 10-15 minutes or until
the middle has set.
6 Let the pie fully cool before slicing.
