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Pecan Fudge Pie topped with pecans and whipped cream and mini chocolate bars.

Pecan Fudge Pie

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!
Course Dessert
Cuisine American
Keyword pie
Prep Time 20 minutes
Cook Time 15 minutes
Resting time 5 hours
Servings 8 servings
Calories 240 kcal
Author camila


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


  1. 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.
  2. To make the Pecan Fudge filling, start by processing the pecan halves in a food processor until they become a fine powder.
  3. 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.
  4. 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.
  5. 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.
  6. The fudge should be thick and falling from the spatula into chunks, and not on a stream.
  7. Once that happens, remove the fudge from the heat, and immediately pour onto the baked crust.
  8. Use a spatula to spread it out evenly.
  9. Place the pie in the fridge for at least an hour to cool down before adding the ganache on top.


  1. 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.

  2. 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.
  3. 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.
Nutrition Facts
Pecan Fudge Pie
Amount Per Serving (1 slice)
Calories 240
* Percent Daily Values are based on a 2000 calorie diet.