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Fudgey Pecan Pie


4 hours
Skill Level
1 pie

Crunchy pecans top the sweet fudge filling on this twist on pecan pie. HERSHEY'S Cocoa is the simple addition that takes a pie you know and love and turns it into something even better. Add whipped cream on top for the perfect Thanksgiving Day dessert.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour 10 minutes
Cool Time
2 hours 30 minutes


  • 1/3 cup
    butter or margarine
  • 2/3 cup
  • 1/2 cup
    HERSHEY'S Cocoa
  • 3
  • 1 cup
    light corn syrup
  • 1/4 tsp
  • 1 cup
    pecans chopped
  • 1
    pie crust, unbaked 9-inch
  • pecans or pecan halves additional chopped (optional)
  • Sweetened Whipped Cream:
  • 1/2 cup
    cold whipping cream
  • 1 Tbsp
    powdered sugar
  • 1/4 tsp
    vanilla extract

Step-By-Step Directions

Equipment Needed 
oven oven
saucepan saucepan
bowls bowls
rubber scraper rubber scraper
wooden spoon wooden spoon
wire rack wire rack
mixer mixer

Heat oven to 375°F.


Melt butter in medium saucepan over low heat; add sugar and cocoa, stirring until well blended. Remove from heat; set aside.


Beat eggs slightly in medium bowl. Stir in corn syrup and salt. Add cocoa mixture; blend well. Stir in chopped pecans. Pour into unbaked pie crust.


Bake 45 to 50 minutes or until set. Cool. For a crispy top on pie, cool and serve. For a softer top on pie, cool and cover; let stand about 8 hours before serving. Garnish with Sweetened Whipped Cream and pecans, if desired.

Sweetened Whipped Cream:

Stir together 1/2 cup cold whipping cream, 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract in small bowl; beat until stiff.


Fudgy Mocha Pecan Pie: Dissolve 1 teaspoon powdered instant coffee in 1 teaspoon hot water in small bowl; add to pie filling when adding corn syrup and salt.

Additional questions?