If you grew up anywhere near a Southern kitchen—or you’ve ever been lucky enough to sit down to a holiday table in the South—you already know the magic of a truly good pie. Not a fussy, complicated pie with ten layers and a long list of specialty ingredients, but a simple, honest pie that tastes like home. Fudge Pie with Pecans is exactly that kind of dessert: deep chocolate flavor, a glossy fudgy center, a delicate crackly top, and buttery pecans tucked inside for crunch. It’s rich, comforting, and somehow manages to be both old-fashioned and irresistible at the same time.

This pie is often described as a cousin to brownie pie—because it delivers that chewy-fudgy bite—yet it has its own identity. The filling bakes up with a slightly gooey center, especially when served warm. Add a scoop of vanilla ice cream and you get that classic contrast: warm chocolate and cool cream melting together into a sauce that tastes like a Southern diner dream. It’s the kind of dessert people “just want a sliver” of… and then come back for a second slice.

The best part? It’s easy. You don’t need a candy thermometer, you don’t need a mixer if you don’t want one, and you don’t need fancy baking skills. This is the type of recipe that feels special but is actually very forgiving. Make it for Sunday dinner, Thanksgiving, Christmas, family gatherings, or any time you want a chocolate dessert that gets real compliments.

Below is a full, detailed recipe (with tips, make-ahead options, and serving ideas) so your fudge pie turns out rich and perfect every time.

Why This Fudge Pie Works

Cocoa + butter = deep fudge flavor without needing melted chocolate (though you can add it!)
Eggs + sugar create that thin crackly top like a brownie
A little flour sets the filling so it slices cleanly but stays fudgy
Pecans add crunch and buttery sweetness that balances the chocolate

Ingredients (1 standard 9-inch pie)

Crust

1 (9-inch) pie crust, unbaked (store-bought or homemade)

Fudge Pecan Filling

1/2 cup (113 g) unsalted butter, melted and slightly cooled
1 1/2 cups (300 g) granulated sugar
1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, room temperature if possible
1 teaspoon vanilla extract
2/3 cup (115 g) semi-sweet chocolate chips (optional but highly recommended for extra richness)
3/4 cup (90 g) chopped pecans (plus extra for the top if you like)

Optional Toppings (highly recommended)

Vanilla ice cream
Whipped cream
Chocolate sauce
Toasted pecans
A tiny pinch of flaky salt

Step-by-Step Instructions

1) Preheat and Prep

Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges. Put the pie dish on a baking sheet (this makes it easy to move and prevents drips).

Quick tip: If your crust browns fast, you can loosely tent the edges with foil later in baking.

2) Mix the Dry Ingredients

In a medium bowl, whisk together:

sugar
cocoa powder
flour
salt

This breaks up cocoa lumps so you don’t end up with dry pockets in the filling.

3) Add Butter and Eggs

Pour the melted butter into the bowl and stir until you have a thick, glossy mixture. Add eggs one at a time, mixing well after each. Stir in vanilla.

Why one at a time? It helps the filling emulsify smoothly, which improves that fudgy, brownie-like texture.

4) Stir in Chocolate Chips and Pecans

Fold in the chocolate chips (if using) and the chopped pecans. The chips melt slightly during baking and make the pie taste extra rich, like fudge.

Pecan option: If you like a stronger nut presence, sprinkle a handful of pecans on top before baking.

5) Fill and Bake

Pour the filling into your unbaked pie shell and smooth the top.

Bake at 350°F (175°C) for 40–50 minutes, or until:

the edges look set
the center is mostly set but still has a slight jiggle (like a brownie that’s almost done)

Important: Don’t overbake. A fudge pie continues to set as it cools. Overbaking can turn it dry instead of gooey.

Southern Fudge Pie with Pecans