Brownie Fudge Nut Pie
A thick, fudgy chocolate pie packed with pecan halves and baked in a flaky crust. Sweetened condensed milk and cocoa create a dense, truffle-like filling. Serve warm or cold with a crown of whipped cream.
YIELD
1 piePREP
10 minCOOK
1 hrsREADY
1 hrsThink of this as a pecan pie that eloped with a pan of brownies.
Sweetened condensed milk and cocoa powder melt together into a thick, fudgy filling that’s studded with nearly two cups of pecan halves, then poured into a pie shell and baked until the center sets firm.
The texture lands somewhere between a dense chocolate truffle and a classic Southern pecan pie.
Serve it warm for a gooey, spoonable dessert, or let it cool completely for clean slices with a more fudge-like bite.
Chef Tips
- Chop the pecans coarsely so you get chunky nut pieces throughout, then save a few whole halves for garnishing the top.
- Stir the condensed milk, margarine, and cocoa over low heat just until the margarine melts. Don’t let it boil or it can scorch.
- The pie is done when the center is firm to the touch, not jiggly. It will continue to set as it cools.
Ingredients
Directions
Coarsely chop 1½ cup nuts.
In medium saucepan, over low heat, stir condensed milk, margarine and cocoa until margarine melts and mix is warm, remove from heat.
Stir in eggs, flour, vanilla, and chopped nuts, pour into prepared pie crust.
Bake at 350℉ (180℃) F for 50 minutes or until center is firm.
Serve warm or cold garnished with whipped cream and remaining nuts.
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