Skip to main content

Fudgy Pecan Pie

Details

Time
4 hours
Skill Level
Intermediate
Yields
1 pie

Crunchy pecans top the sweet fudge filling on this twist on pecan pie. HERSHEY'S Cocoa is the simple addition that takes a pie you know and love and turns it into something even better. Add whipped cream on top for the perfect Thanksgiving Day dessert.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours 30 minutes

Ingredients

  • 1/3 cup

    butter or margarine

  • 2/3 cup

    sugar

  • 1/2 cup
  • 3

    eggs

  • 1 cup

    light corn syrup

  • 1/4 tsp

    salt

  • 1 cup

    pecans chopped

  • 1

    pie crust, unbaked 9-inch

  • pecans or pecan halves additional chopped (optional)

  • Sweetened Whipped Cream:

  • 1/2 cup

    cold whipping cream

  • 1 Tbsp

    powdered sugar

  • 1/4 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
saucepan
saucepan
bowls
bowls
rubber scraper
rubber scraper
wooden spoon
wooden spoon
wire rack
wire rack
mixer
mixer
1

Heat oven to 375°F.

2

Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.

3

Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.

4

Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with Sweetened Whipped Cream and pecans, if desired.


Sweetened Whipped Cream:

Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff.

Variation:

Fudgy Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.

Additional questions?