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Dark Fudge Pecan Pie Recipe


1 hour 30 minutes
8 servings

Enjoy the classic taste of pecan pie with a delicious twist! Try our dark fudge pecan pie recipe made with HERSHEY’S Cocoa today.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 10 minutes


  • 1
    unbaked pie crust (9-inch/23 cm)
  • 1 1/2 cups
    coarsely chopped pecans (375 mL)
  • 1/2 cup
    butter or margarine (125 mL)
  • 1 cup
    light corn syrup (250 mL)
  • 1 cup
    granulated sugar (250 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 4
    eggs, beaten
  • 1 tsp
    vanilla extract (5 mL)
  • whipped cream (optional)


Equipment Needed 
oven and stovetop Oven & Stovetop
pie plate 9-inch (23 cm) Pie Plate
measuring cups Measuring Cups
saucepan Saucepan

Preheat the oven to 325°F (160°C). Line a 9-inch (23 cm) pie plate with prepared pie dough according to package directions; fold edges under and crimp. Spread pecans evenly on bottom of pastry shell.


Combine butter, corn syrup, sugar and cocoa in a saucepan set over low heat. Cook, stirring constantly, until sugar dissolves; cool slightly. Stir in eggs and vanilla until well combined. Pour into prepared crust.


Bake for 70 minutes or until set; cool completely. Serve with whipped cream (if using).


To prevent over browning, cover the edge of the pie with foil.