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Pecan Fudge Pie With Raspberry Sauce

Southern Living SEPTEMBER 2005

  • Yield: Makes 8 servings
  • Prep time:20 Minutes
  • Bake:25 Minutes


  • 1/2 cup butter
  • 2 (1-ounce) unsweetened chocolate squares
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup chopped pecans, toasted
  • Raspberry Sauce
  • Toppings: powdered sugar, fresh raspberries


Melt butter and unsweetened chocolate squares in a small saucepan over low heat, stirring constantly; remove from heat.

Beat eggs at medium speed with an electric mixer 2 minutes. Gradually add 1 cup granulated sugar, beating until blended. Gradually add chocolate mixture, flour, vanilla, and salt, beating until blended. Stir in 2/3 cup chopped pecans.

Pour mixture into a lightly greased 9-inch pie plate.

Bake at 350° for 20 to 25 minutes or until center is firm. Serve pie warm with Raspberry Sauce and desired toppings.


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Pecan Fudge Pie With Raspberry Sauce recipe