As I brewed the bones of our Thanksgiving turkey to yield broth that will flavor dishes from now until spring, I imagined a spurious pie coupling my chocolate fudge pie with my pecan pie. I’ve never quite felt like Dr. Frankenstein in the kitchen until now, and the resulting Fudge Chocolate Pecan pie is stunning.
In this case, the progeny of two fantastic classic pies somehow metamorphosed into more than the sum of the parents. A deep, rich, chocolatey center with a nutty sweet crunchy top. Our mouths are watering all over the place here in Danbury. Hello Frankenstein!
While this pie takes a little longer to prepare than a single pie, the results are worth it. You CAN use the same bowl, and thus, this pie is actually “easy as pie”.
I hope that you will connect with me on social media and send me a photo of YOUR pie! Nothing makes me happier than seeing a smiling face, full of pie when I open my notifications on social media.
THE INSPIRATION FOR Fudge Chocolate Pecan Pie
My son in law makes a delicious chocolate pecan pie that he shared with us last holiday season. I don’t have his recipe. While I was brewing my turkey stock, it came to me like a vision, I bet the chocolate pie and the pecan pie would be a good bite TOGETHER! Then I rubbed my hands together like a mad scientist.
This pie is the result of that maniacal contemplation.
THE RECIPE FOR Fudge Chocolate Pecan Pie
- 1 Pillsbury refrigerated pie crust
- 3 Tbs unsweetened cocoa
- 3 Tbs + 2 tsp all purpose flour
- 1 cup granulated white sugar - white sugar
- ¼ Cup smooth peanut butter
- 3 eggs - beaten (divided)
- 2 tsp pure vanilla extract - divided
- 1 tsp almond extract - divided
- 6 Tbs unsalted sweet cream butter- divided
- Pinch of salt
- ½ cup dark karo syrup
- ½ cup pecan halves - chop up half of them.
- Preheat the oven to 350 and situate one baking rack in the center of the oven. Place the refrigerated pie crust into the deep dish pie plate and crimp the edges.
- In a medium sized bowl, mix together the cocoa, 3 tbs flour, ½ cup white sugar, peanut butter, 1 egg, 1 tsp vanilla, ½ tsp almond extract and 4 tbs melted butter. Mix well with a spoon. It will be thick and spreadable when you have it combined. Spread this mixture into the bottom of the pie shell.
- In the same bowl, mix together ½ cup sugar, 2 tsp flour, a pinch of salt, 2 eggs, ½ cup dark karo, 2 tbs melted butter, ½ tsp vanilla, ½ tsp almond extract and mix well. When mixed, add the pecans in and gently fold until well mixed. Pour this over the chocolatey base.
- Bake at 350 for 55 minutes until the pie is set and no longer jiggly in the center. Set out and place on a cooling rack to cool.
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A VERSE TO SHARE
This verse doesn’t need any extra talking from me. Enjoy
Psalm 23: 1-7
The Lord is my shepherd; I shall not want.
He maketh me to lie down in green pastures: he leadeth me beside the still waters.
He restoreth my soul: he leadeth me in the paths of righteousness for his name’s sake.
Yea, though I walk through the valley of the shadow of death, I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.
Thou preparest a table before me in the presence of mine enemies: thou anointest my head with oil; my cup runneth over.
Surely goodness and mercy shall follow me all the days of my life: and I will dwell in the house of the Lord for ever