Hello friends, today I am going to show you how to make this delicious Pecan Fudge Pie. This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own. This standout Pecan Fudge pie is filled with a sweet gooey pecan fudge filling, featuring a chocolate crust, and topped with dark chocolate ganache. The rich ganache compliments the decadent nutty pecan filling making this a dessert to be added to your list of favorites!
This Pecan Fudge Pie recipe is super easy, and will easily become a holiday staple.
You can choose to make your own crust, using my Chocolate Tart Dough recipe, or you can use store-bought. A graham crust would also go wonderful with this pie, or an Oreo crust, maybe even a regular pie crust as well.
I used my Chocolate Tart Dough because it’s my favorite crust to go with pies like this, it’s not complicated to make at home and it’s so delicious that could be eaten on its own.
To make this delicious pie, you will start with the crust. Once the crust has been baked and cooled down (or unwrapped from the package, in case you went with the store-bought route), you can begin making the filling.
First, you will need some powdered pecans. So process in the food processor 2 cups of pecan halves.
Once you’ve obtained the powder from the pecans, add it to a pot along with 2 cans of Eagle Brand® Sweetened Condensed Milk, and 2 tbsp of butter. Yes that’s it. Those are all the ingredients from the fudge.
The sweetened condensed milk will allow for this filling to form a fudgy, gooey, soft, rich, decadent, and absurdly delicious consistency, you will seriously want to consider making more just so you can eat it with a spoon right out of the pan.
You should cook the fudge for about 15 minutes, depending on how high the heat is, you may have to cook a bit more, or a bit less. Also depending on how thick the bottom of the pan you are using is. I actually prefer using a very heavy bottom pan to make this type of fudge, because it prevents burning and scorching.
The fudge is ready when it’s super thick like the last picture on the graph above.
Once that happens, pour the fudge over the baked and cooled down pie crust.
Now place the pie crust in the fridge for at least 1 hour before pouring the ganache on top.
Before we get into the ganache, I would like to give you some tips on how to make the best out of the fudge filling. Even though it’s so easy and simple to make, sometimes we can cook it too little or too much, and the filling will end up too soft, or too hard.
- Don’t ever stop stirring the fudge as it cooks, not even for a second. The immediate second that you stop stirring, it will scorch and burn and stick to the sides or bottom of the pan.
- Cooking time will vary depending on how high the heat is, and how thick the bottom of the pan you are using is.
- It’s best to look for a pan with a thick bottom, because it prevents the fudge from burning or scorching.
- The fudge is done cooking once you can run the spatula through the middle of the pan, and you can clearly see the bottom of the pan.
- Also, if you pick up some fudge with a spatula it should fall into chunks back into the pan, and not on a stream.
- If you over cook the fudge, it will become too hard to serve later, so in the case of this pie, it’s better to under cook it than to over cook it.
Now that we have talked about the filling for our delicious Pecan Fudge Pie, let’s talk about the decorations for the top.
I went with a simple ganache for the pie, using the same amounts of chocolate and heavy cream 1:1 ratio.
You could add a tablespoon of corn syrup to the ganache after you mixed the cream in, to help the ganache become shiny, if you so desire. If not, just leave as it is, it will be just as fine.
To make the ganache, pour hot heavy cream over dark chocolate. Make sure to use good quality chocolate, a chocolate that you really like to eat.
Once you pour the cream in, let it sit for a minute or so with the chocolate, and then stir with a whisk until the chocolate melts completely.
Pro tip: if the chocolate isn’t melting fully, it’s probably because the cream wasn’t as hot as it needed to be. In that case, insert the bowl in the microwave for 5 second intervals, whisking in between, until the chocolate has fully melted. Just be careful not to over cook the chocolate, because chocolate burns really easily.
After making the ganache, let it sit for about 10 minutes, until it cools down slightly, and then pour it over the chilled pie.
Use a spatula to help spread out the ganache, and then back in the fridge the pie goes.
I made two different decorations for the top of the Pecan Fudge Pie. I couldn’t decide which one I liked more, so I decided to post both.
For the top one, I just piped some whipped cream, and then decorated with mini chocolate bars, pecans, and crispearls.
And for the bottom pie, I had reserved a bit of the ganache I made earlier to top the pie, and placed it in the fridge for about 5 minutes, when it became firm, I placed it in a piping bag, and piped on top of the pie. The ganache will have to be at the right consistency for this to work, if you leave it in the fridge too long, it will become too hard.
If the ganache does become to hard in the fridge, simply heat it up for just a few seconds in the microwave, and then stir, if it’s still not soft, heat it up a few more seconds, I am talking literally 3 to 5 seconds at most.
Continue to stir until the ganache becomes smooth and with a pipeable consistency.
Which decoration did you prefer? With the piped ganache, or whipped cream?
Also peak at the mini chocolate bars on top.
I made those using a mini chocolate bar silicone mold I got on Amazon.
Simply melt chocolate, spread on the bottom of the mold, use a spatula to even it out nicely, and place the mold in the freezer for 5 minutes.
Remove it from the freezer and the chocolate bars will easily come off the mold.
This is such a handy mold to have around, it’s great for decorating pies, cakes, incrementing treat boxes.
And you can literally use any of your favorite chocolates to do this.
This Pecan Fudge Pie is a gorgeous dessert, and it will become a staple at your holiday celebrations!
If you want to see more pie recipes, check these ones out below, and the best part is that they are all made with Eagle Brand® Sweetened Condensed Milk as well, because if you’ve been here for a while, you know that sweetened condensed milk is one of my favorite ingredients to use on my dessert recipes.
- Lemon Pie
- Eggnog Pie
- Matcha Pie
- No-bake Blueberry Cheesecake Pie
- Chocolate Cheesecake Pie
- Chocolate Dulce de Leche Pie
Thank you so much for reading, and if you do make this Pecan Fudge Pie, leave a comment below, and tag me on instagram I love to see your creations!
Pecan Fudge Pie
Pecan Fudge filling
- 2 cups pecan halves 250 grams
- 2 14 oz. cans Eagle Brand® Sweetened Condensed Milk 792 grams
- 2 tbsp unsalted butter room temperature
- 1/3 cup heavy cream 80 ml
- 1/3 cup dark chocolate chips or chopped chocolate 56 grams
- Make sure to have the pie crust baked and cooled down. It’s best to use a 9” pie plate, or a 8” deep dish pie plate for this recipe. You can use store-bought crust as well. Other types of crust such as graham crust, or even a simple pie crust will also go very well with this Pecan Fudge Filling, just make sure it is baked and cooled down.
- To make the Pecan Fudge filling, start by processing the pecan halves in a food processor until they become a fine powder.
- Pour the two cans of Eagle Brand® Sweetened Condensed Milk in a pot, add the butter, and the processed pecans, and stir to combine. Place the pot over medium heat and cook while you stir non-stop. Let the mixture come to a boil, and continue to stir. Make sure to get the bottom and the sides of the pan really well because any bit of fudge that stays in the sides of the pan will end up sticking and burning.
- Cook until the fudge becomes super thick, which should take about 15 minutes, depending on how hot the heat is and how thick the bottom of the pan is. I actually prefer using a pan with a heavy bottom, which may take longer to cook the fudge, but it ensures the fudge won’t burn or stick.
- When the fudge is done cooking, it should be coming off the bottom of the pan easily, and when you run the spatula through the middle of the pan, you should be able to see the bottom of the pan.
- The fudge should be thick and falling from the spatula into chunks, and not on a stream.
- Once that happens, remove the fudge from the heat, and immediately pour onto the baked crust.
- Use a spatula to spread it out evenly.
- Place the pie in the fridge for at least an hour to cool down before adding the ganache on top.
- To make the ganache, heat up the heavy cream until very hot and almost comes to a boil. Pour it over the chocolate and let it sit for a minute. Whisk until the chocolate has completely melted. Let the ganache cool down for about 10 minutes, then pour it over the pie, use a spatula to smooth it out and spread it out. Place the pie back in the fridge for another 4 hours before serving.
- If you want, you can reserve some of the ganache and place it in the fridge for 5 minutes or so, until it hardens up, then transfer it to a piping bag and pipe on top of the set ganache. Or you can top the pie with whipped cream.
- I also used a mini chocolate bar silicone mold and spread melted chocolate on the bottom of the mold, placed it in the freezer for 5 minutes, un-molded the chocolate, and used it to decorate the pie.