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Pecan Chocolate Fudge Pie



  • 1 cup Graham cracker crumbs
  • 3/4 cup pecans (about 3.25-ounce package), ground
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • 1/8 teaspoon salt


  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 teaspoon salt
  • 3/4 cup heavy cream
  • 2 cups pecans (about 8.5 ounce package), chopped
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 1 teaspoon vanilla extract


  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1/4 cup packed light-brown sugar
  • 1/2 cup shelled pecan halves
  • Whipped cream (optional)

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  1. Heat oven to 350 degrees F.
  2. Crust: Mix crumbs, pecans, butter and salt in bowl until combined.
  3. Press over bottom and up sides of 9-inch pie plate to make firm crust.
  4. Bake for 10 minutes or until lightly browned.
  5. Remove from oven.
  6. Filling: Heat together the condensed milk and salt in heavy-bottomed, medium-size saucepan over medium heat, stirring, until bubbles just start to form around edge of pan and mixture begins to steam.
  7. Add cream and pecans. Bring to a gentle simmer.
  8. Remove from heat.
  9. Stir in chocolate until melted.
  10. Stir in vanilla extract.
  11. Pour into crust.
  12. Let cool on rack to room temperature.
  13. Refrigerate for 2 to 3 hours or until cold and firm.
  14. Topping: Stir together oil, water and sugar in small saucepan. Bring to a boil.
  15. Add pecans; stir to coat. Cook for 2 minutes, stirring frequently.
  16. Line baking sheet with foil.
  17. Pour pecan mixture onto foil. Separate pecans using 2 forks. Let cool.
  18. Scatter over pie, and serve with whipped cream, if desired.

Nutrient Value Per Serving: 537 calories, 43 g fat (14 g saturated), 7 g protein, 37 g carbohydrate, 5 g fiber, 185 mg sodium, 47 mg cholesterol