Pecan, Caramel, and Fudge Pie

Pecan, Caramel, and Fude Pie Recipe

What are things that always make you feel better, despite how bad of a day or how bad of a mood you’re in? For me, videos of babies and puppies and kittens always put a smile on my face (don’t mind me while I go get distracted by Youtube while writing this post). I also love getting a packages and magazines in the mail. Or discovering something you’re about to buy is on sale. Finding a forgotten jar of Nutella in the dark corner of the pantry. Trying on a pair of jeans that fit you perfectly, like they were made for you. Reading the last page of an enthralling book all to fast then realizing it’s a trilogy (yes… I’m talking about The Hunger Games). Lighting a heavenly candle. Discovering your deadline is later than you thought it was. Finding everything you needed at the grocery store in one trip. Making, sharing, and eating a homemade pie.

Like this one. It’s lush yet crunchy, easy yet impressive. It’s sure to put a smile on your face.

Recipe Rundown
Taste: Sweet, super chocolatey, and nutty. What a surprise, right?
Texture: Rich, thick, crunchy, fudgey.
Ease: Much easier than I originally thought when I first read the recipe title.
Appearance: A little haphazard but hey… pie is pie! A slice will always look scrumptious.
Pros: Easy enough and gourmet enough for company – all with a wonderful crave-worthy texture.
Cons: None (unless you have a nut allergy).
Would I make this again? Possibly, I might substitute walnuts next time.

Thanks to Oh Nuts! for providing the nuts used to make this recipe!

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Pecan, Caramel, and Fudge Pie

Yield: 8 servings

Ingredients:

Crust
7 ounces chocolate wafer cookies (about 32)
5 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract

Filling
3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves
3 tablespoons whipping cream
2 ounces unsweetened chocolate, chopped

Directions:

For the crust:
In the bowl of a food processor pulse the chocolate wafer cookies until finely ground. Add butter and vanilla, pulse until mixture resembles wet sand. Using the bottom of a dry measuring cup or a glass, press crumb mixture into the bottom and up the sides of a 9-inch glass pie dish. Freeze while preparing filling. Crust can be prepared 1 week ahead of time, cover and keep in freezer.

For the filling:
Preheat oven to 350 degrees F. Combine butter, brown sugar, and corn syrup in a heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes longer. Remove from heat. Add chocolate and stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Spread pecans evenly. Place pie dish on a rimmed baking sheet and bake until filling is bubbling all over, about 10 minutes. Transfer pie dish to rack and cool completely.

   

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12 Responses to “Pecan, Caramel, and Fudge Pie”

  1. #
    1
    Erin — January 13, 2012 at 3:18 pm

    That list is full of all great things! And so is this pie.

  2. #
    2
    Caroline — January 13, 2012 at 3:20 pm

    Wow…what a pie! Yum!

  3. #
    3
    Heidi @ Food Doodles — January 13, 2012 at 5:19 pm

    Wow, this looks incredible! What a decadent treat :D

  4. #
    4
    Julie — January 13, 2012 at 7:01 pm

    YUM!

  5. #
    5
    Jesica — January 14, 2012 at 2:07 am

    Nothing better than a pie like this one for a little pampering…

  6. #
    6
    Anna — January 14, 2012 at 3:31 am

    Anything chocolatey, a good book, and a story-turned-cuddling-time with my little girl — these are things that will always make my day bright no matter how gloomy it has started. Love this recipe! I wouldn't miss bookmarking something sweet and comforting as this.

  7. #
    7
    Emily — January 14, 2012 at 1:19 pm

    Whoa, that looks amazing!!!! All the best ingredients :)

  8. #
    8
    Ashley — January 15, 2012 at 12:55 am

    Your pictures are great! What kind of camera do you use and what lens? Thanks!

    • handleheat replied: — January 16th, 2012 @ 2:40 pm

      Thank you! I use a Canon Rebel xsi with a 50mm f/1.8 lens.

  9. #
    9
    Jen Schall — January 15, 2012 at 4:27 am

    This pie looks amazing… I'm thinking this would be a perfect dessert for Valentine's day!

  10. #
    10
    Jordan@KitchenKarate — January 16, 2012 at 12:25 am

    This looks SO good! Anything with fudge is FINE by me! :)

  11. #
    11
    Deb — January 16, 2012 at 10:00 pm

    Oh dear, my husband adores chocolate! What a great Valentine dessert this would make at our house. Just lovely!

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