Fudgey Pecan Pie

Fudgey Pecan Pie

8 Reviews 1 Pic
Recipe by  HersheysKitchens.com

“A chocolaty pecan pie garnished with sweetened whipped cream.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.
  5. 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.
  6. 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.

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Reviews (8)

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Originally I wrote my review based on the fact that I had never tried pecan pie before and so I didn't know what to compare it to so I gave this recipe the benefit of the doubt. However, after trying pecan pie for the first time not to long ago I realize now that this does not compare. I wouldn't make this again.



I've made lots of versions of Chocolate Pecan Pie. This one is the one I use when I know it's got to be good. Tastes like an undercooked brownie in a pie shell... delicious!!!



Absolutely delicious!

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Amount Per Serving (8 total)

  • Calories
  • 558 cal
  • 28%
  • Fat
  • 32.8 g
  • 50%
  • Carbs
  • 64.8 g
  • 21%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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