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Fudge Pecan Pie

So this is an iPhone photo, taken in terrible light. But it really does show the soft, gooey fudgy-ness that is at the bottom of this pie.

Truth be told, I wasn’t going to have any of this pie. I’d already had 2 slices of other pies and was about “pie-ed” out on Thanksgiving day. Then my stepmom (who isn’t much of a pie fan) had a bite of my dad’s slice, then another, then she stole the plate right out of his hands and finished off the slice. My dad started raving about it as well…so why not…there’s always room for another pie.

My, oh my.

I am so glad I stretched and made some extra room for a slice.

Perfect smooth and fudgy bottom, with a little crunch from the chopped pecans and a lotta crunch from the whole pecans on top. This might just be the perfect pecan pie.

(Note: this pecan pie doesn’t have any corn syrup in it. Many would argue that you can’t make a good pecan pie without corn syrup. Most would not argue with that this pie is a great pecan pie without corn syrup.)

(Another note: it does have a lot of sugar. Because all pies need lots of sugar!)

Definitely a pie you need to serve at your next holiday gathering! You will impress your guests or your friends with this one!

Watch me make it live here:

Fudge Pecan Pie

Adapted from Gimme Some Oven Best Pecan Pie Ever

Yield – 8 to 12 slices

Preparation Time – 15 minutes

Cooking Time – 55 to 65 minutes


  • 1 homemade or store bought pie crust
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 Tbsp dark molasses
  • 1 tsp vanilla (or use homemade vanilla extract!)
  • 1 tsp salt
  • 4 eggs
  • 1 stick butter, melted
  • 1 1/2 cups mini chocolate chips
  • 2 cups chopped pecans
  • Pecans for top decoration
  • Pie Crust Shield


  • Preheat to oven to 350. Spray a 9″ pie plate with non-stick cooking spray.
  • Place the pie crust in the base of the pie plate and make a decorative border if you wish.
  • In a large mixing bowl, whisk together the 2 sugars with the molasses, vanilla, salt and eggs.
  • In a small saucepan or skillet, melt the butter and then cook for about 2 minutes over medium heat, or until it begins to brown and turn fragrant.
  • Pour into the sugar mixture and whisk well, then stir in the mini chocolate chips.
  • Chop the pecans if needed and then stir into the mixture. Pour into the prepared pie plate. Top with decorative circles of whole pecans.
  • Place the pie on a baking sheet, in case it bubbles over. Place the pie shield on the pie to protect the pie. Loosely place a piece of foil over top of the pecans (to prevent burning of the pecans on top.)
  • Bake in the preheated oven for 45 minutes. Then remove the foil piece and cook for another 10 to 15 minutes, or until the middle of the pie has set.
  • Let cool slightly before serving.
  • Slice and serve Fudge Pecan Pie.

This recipe is featured on SouthernPlate.com’s Meal Plan Monday #89.