How to Make Fudgey Pecan Pie - A Step-by-Step Guide

There's nothing quite like a classic pecan pie to satisfy your sweet tooth, but this fudgey pecan pie takes the traditional dessert to a whole new level. With a rich, gooey filling and a buttery, flaky crust, this indulgent treat is perfect for any occasion. Whether you're looking for a showstopping dessert to serve at a holiday gathering or simply want to treat yourself to something special, this fudgey pecan pie is sure to hit the spot.

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Ingredients

  • ⅓ cup butter
  • ⅔ cup white sugar
  • ½ cup HERSHEY®'S Cocoa Powder
  • 3 eggs
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1 cup chopped pecans
  • 1 (9 inch) unbaked pie crust
  • ½ cup heavy cream, chilled
  • 1 tablespoon confectioners' sugar
  • ¼ teaspoon vanilla extract

Information

  • Servings: 8
  • Yield: 1 to 9 - inch pie

  • Heat oven to 375 F.
  • Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.
  • 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.
  • 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.
  • To make 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: Fudgey 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.
  • Nutrition

    558 cal.

    • Total Fat: 33g
    • Saturated Fat: 12g
    • Cholesterol: 111mg
    • Sodium: 301mg
    • Total Carbohydrate: 65g
    • Dietary Fiber: 3g
    • Total Sugars: 29g
    • Protein: 6g
    • Vitamin C: 0mg
    • Calcium: 39mg
    • Iron: 2mg
    • Potassium: 110mg