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Fudge Pecan Pie


  • Pastry for single-crust 9-inch pie
  • 6 ounces semisweet chocolate chips
  • 1/4 cup butter or margarine
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 beaten eggs
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk
  • 1 (5 ounce) can evaporated milk
  • 1 cup pecan halves

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  1. Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge high. Line pastry with a double thickness of aluminum foil.
  2. Bake in a 450 degree F oven for 8 minutes.
  3. Remove foil. Bake 4 to 5 minutes more or until pastry is set and dry.
  4. Remove from oven.
  5. Reduce the oven temperature to 350 degrees F.
  6. Meanwhile, combine chocolate chips and margarine in a medium-size heavy saucepan. Cook and stir over very low heat until chocolate melts; set aside.
  7. Combine sugar and cornstarch in a large mixing bowl.
  8. Add eggs and vanilla extract, mixing well.
  9. Stir in sweetened condensed milk and evaporated milk.
  10. Gradually stir in melted chocolate.
  11. Pour into pre-baked pie shell.
  12. Sprinkle pecans on top.
  13. Cover edge of pie with foil.
  14. Bake at 350 degrees F for 45 minutes.
  15. Cool completely on a wire rack.
  16. Cover and chill at least 4 hours before serving.

Makes 10 to 12 servings