Preview: This Deep Dish Fudge Pecan Pie has a velvety smooth, soft but firm, fudge-like texture, similar to a flourless chocolate cake. No flour, milk, cream, or corn syrup is found in the filling. A few chopped pecans add flavor.
Are you a chocoholic? I might be. If you are also part of the chocolate lover’s club and looking for a chocolate something to serve for dessert besides brownies, take a look at this chocolate pie.
The name of this dessert in the cookbook was “Green Parrot Fudge Pie.” I have updated it and reduced the sugar to make it more appropriate for modern tastebuds. There’s still plenty of richness and sweetness going on. Trust me.
You probably already have the ingredients in your fridge or pantry right now. If not, they are readily available.
Another plus? No need to haul out the big mixer for this recipe. A whisk or big fork will do. That means you won’t have many dirty dishes. Winner!
Chocolate Chili Fudge Pie:
Add one-half to one teaspoon of cayenne pepper to the mix. Exactly how much depends on how much spice you like or can tolerate.
This is an adult version you will enjoy if you’re into sweet and spicy flavors in the same bite.
Chocolate Fudge Pie with Walnuts:
Substitute walnuts for the pecans. I recommend you toast them the same way I do the pecans, using a microwave.
Toss the walnuts on a paper plate. Microwave on HIGH for 1 minute. Use your hands to quickly stir them and cook for another 15-30 seconds. They should smell toasty.
Chocolate Fudge Half-Pie:
A half-recipe of the filling will fit nicely into a 7 or 7.5-inch pie plate. It will serve 6 people. The slices will be a bit smaller than average, but if you serve with ice cream, it will satisfy most sweet tooths.
How to make an unforgettable Deep Dish Fudge Pecan Pie:
Before you start to mix the pie filling:
- Preheat the oven to 375 degrees F.
- Prebake your pie crust, if desired.
- Toast the pecans and chop them.
Do I have to bake the pie crust first?
I have experimented with a baked crust and an unbaked crust. Both are good. It’s a personal preference.
The crust will be crispier and flakier if you bake it first. Use pie crust shields or foil strips to prevent over-browning on the edges.
If you don’t pre-bake the crust, count on adding at least 5-10 minutes to the bake time, especially if the crust is frozen.
Why do you heat the pie filling in the microwave before baking?
I borrowed a page from my Pecan Pie recipe. Heating the pie filling in advance translates to less bake-time. It will also bake more evenly. (I first saw this idea in a pumpkin pie recipe from America’s Test Kitchen.)
Be warned that every microwave oven varies depending on how old it is and the wattage. Watch the pie filling carefully the first time or two you make this recipe. Eggs begin to coagulate at 130˚F, so don’t heat it too long and go past that number.
What if I don’t have instant espresso?
The purpose of the instant espresso is to intensify the chocolate flavor. You won’t taste any coffee flavor when you use it. It’s OK to leave it out.
Why add lemon juice? Will this make the pie taste like lemon?
Lemon juice helps to counterbalance the overall sweetness. You can not taste it in the finished pie.
I don’t have time to toast the pecans. Does it really matter?
Toasting brings out the flavor. Because you will mix the pecans into the filling, they won’t toast during the baking process. IWhen you lay pecans on the top, they will toast while baking.
It’s so easy with a microwave. They are toasted in less than two minutes.
Is it normal for my fudge pie to have cracks after it cools?
Yes. This pie will puff up while baking. As it cools, it will deflate like a soufflè. The thin brownie-like crust on top may show a few characteristic wrinkles and cracks.
This pie is not especially attractive when you take it out of the oven. Powdered sugar is an easy foil to hide the cracks and look beautiful at the same time.
Can I make this homemade Fudge Pecan Pie recipe ahead of time?
Yes. After baking, let it cool completely. Wrap with plastic wrap and store in the fridge. It will be good for 4-5 days.
Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.
p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.
Hope to see you again soon!
Deep Dish Chocolate Fudge Pecan Pie
- 4 large eggs
- 1 ¼ cups sugar
- 3 ounces unsweetened chocolate - melted
- 5 tablespoons butter - melted
- 1 teaspoon lemon juice
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup pecans - toasted and chopped
- One 9-inch pie shell - baked
- Mix eggs and sugar with a whisk in a microwave-safe bowl.
- Add melted butter and chocolate. (I melt the chocolate in a pyrex dish in the microwave for 2-3 minutes on MED speed.)
- Whisk in the remaining ingredients.
- Microwave the filling for 1-1.5 minutes on HIGH. Stir after the first 45 seconds. You want the temperature to approach 130 degrees F but not go over. Heating the filling will help it to cook evenly.
- Pour into a baked pie shell. Bake at 375 degrees for about 35 minutes. The pie should be puffy and set in the middle. It will continue to cook a little after removed from the oven so it’s OK to be a tiny bit jiggly in the middle.
- When your pie is cool, sprinkle with powdered sugar, if desired.
- Serve with ice cream or whipped cream.
- Refrigerate the pie after it has cooled completely.