Gluten-Free Rich Chocolate Fudge Pecan Pie
This decadent chocolate pecan pie combines the best of both worlds with a rich, fudgy chocolate filling studded with toasted pecans in a flaky pastry crust. The chocolate base is intensely chocolatey thanks to melted chocolate and dual sugars, while toasted pecans add nutty crunch and depth. Perfect for holidays, special occasions, or whenever you want to impress dessert lovers. The filling sets to a perfect fudgy consistency as it cools, creating slices that hold their shape beautifully. The optional whole pecan garnish on top adds an elegant finishing touch that hints at the treasures within.
Ingredients
- ½ cup butter
- 1 cup semi-sweet chocolate, choppedunsweetened chocolate1:1none
use unsweetened as noted in source
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans, chopped and toasted
- ¼ cup pecans, whole, toasted, for garnish(optional)
- 1 pie crust, regular, not deep, unbakedgluten-free pie crust1:1gluten-free
for gluten-free version
Instructions
- 1
Preheat oven to 325°F
- 2
Melt butter and chocolate in microwave, stirring every 30 seconds until smooth
- 3
Add granulated sugar, brown sugar, and salt to chocolate mixture and whisk until well combined
- 4
Add eggs and vanilla and whisk until smooth
- 5
Spread chopped pecans in bottom of pie crust
- 6
Pour chocolate filling over pecans
- 7
Garnish top with whole pecans if desired
- 8
Bake for 50 to 60 minutes until center is no longer jiggly
- 9
Cool for several hours until set
Tips
Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant for deeper flavor.
The top may crack during baking which is completely normal for this type of fudge pie.
Let pie cool completely for several hours to achieve proper set - it will firm up as it cools.
Good to Know
Cover and refrigerate for up to 5 days
Can be made 1-2 days ahead and stored covered at room temperature
Serve at room temperature or slightly chilled with whipped cream or vanilla ice cream
Common Mistakes
Don't overbake or filling will become tough - stop when center just stops jiggling
Cool completely before slicing to avoid runny filling
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
for gluten-free version
General Alternatives
use unsweetened as noted in source
FAQ
Can I use milk chocolate instead of semi-sweet?
Yes, but reduce granulated sugar to 1/3 cup since milk chocolate is sweeter than semi-sweet chocolate.
How do I know when the pie is done?
The center should no longer jiggle when gently shaken, but still look slightly underset. It will firm up as it cools.
Can I freeze this pie?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight in refrigerator before serving.