Chocolate Fudge Pecan Pie

one slice w whipped cream

I have a new mission. I’m getting rid of a bunch of my old cookbooks. Most have only one or two recipes I use regularly.  So I plan to start posting the best recipes here. Then it’s out the door.  Of course, as soon as I do that, I will wish I had that cookbook back.  But it’s a risk I’m willing to take.  I love to clean things out and get rid of clutter–gives me a feeling of control, even if it’s a delusion.

This particular recipe comes from a Dallas Community Recipes cookbook. It’s good for unexpected company or emergencies. (“Funeral tomorrow–what can you bring?”) I bet you already have the ingredients in your fridge or pantry.  If not, they are readily available–even at the local 7-11.  And it’s easy.  Doesn’t require you to haul out the big mixer.  Which means you won’t have many dirty dishes either.  A winner!

Lick the mixing bowl and you will think of brownies-a light brownie with pecans.  You must serve this with ice cream or whipped cream to cut the richness.  Try it with my coffee ice cream.

Chocolate Fudge Pecan Pie
Recipe type: Dessert
Serves: 8
Fudgy, brownie-like pie in a classic pie crust.
  • 4 whole eggs
  • 1½ cups sugar
  • 3 ounces unsweetened chocolate, melted
  • 5 tablespoons butter, melted
  • 1 teaspoon lemon juice
  • ½ cup pecans, toasted and chopped
  • One 9-inch pie shell, unbaked
  1. Mix eggs and sugar with a whisk. Add melted butter and chocolate. (I melt it in a pyrex dish in the microwave for 2 minutes on MED.) Add in remaining ingredients.
  2. Pour into unbaked pie shell. Bake at 375 degrees for about 35 minutes. The pie should still be somewhat shaky when removed from oven. Do not chill. Serve with ice cream or whipped cream if desired. Cut small pieces--it's rich.
1. If you have a 7-inch pie plate, cut the recipe in half and it will be the perfect size for 6 people. 2. It is normal for pie to puff up in the oven--and then crash like a souffle as it cools leaving a crackly, crunchy top with soft, luscious filling underneath.

Related Posts:

Emergency Microwave Brownies

Coffee Ice Cream

French Silk Chocolate Pie

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{ 8 comments… read them below or add one }

allauna May 26, 2013 at 3:25 pm

this pie looks amazing


Laurie September 6, 2011 at 10:48 am

Do you use a regular 9 inch pie shell or a deep dish?


Paula September 6, 2011 at 11:40 am

Definitely a regular 9-inch. You could almost use an 8- inch-but it would fill to the top. Please send me a piece-I haven’t had it in awhile. 🙂


Jeff October 2, 2009 at 8:24 am

The pie looks great and I think the coffee ice cream is a GREAT idea! I wonder if this would be good with a graham cracker crust (making it even easier?!?!?!?!?).

On a different note, I tried your microwave method for toasting some coconut…. it seemed like it would be a good addition to Lemon Curd Ice Cream. The method was super easy and fast – I am a believer!

Thanks for sharing!


Julie September 27, 2009 at 7:07 pm

The pie looks amazing…I love what you did with the edges of your crust too 🙂


Simply Life September 27, 2009 at 3:06 pm

Oh that pie looks incredible!


spb :) September 27, 2009 at 12:31 pm

I know where you are coming from with all of the cookbooks. I pretty much do the same thing, which made me wonder just how many amazing recipes I haven’t tried yet. I tend to stay with what I’m comfortable with. That might have been a mistake.


Mimi September 26, 2009 at 10:19 pm

Looks yummy, almost like brownie pie.


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