This post may contain affiliate links. For more information, read my disclosure policy.

This Pecan Pie Fudge is a great way to eat your candy…and pie too!

Pecan Pie Fudge on parchment paper with title

I hate it when my husband travels because I stay up way too late working. Without the sounds of him in the other room reminding me that I should shut down the computer and go hang out with him, I just keep working. Of course, my idea of working late is not the same as other people’s ideas of working late. (Ahem.)

I mean…8:45pm is late, right? At least it is when you go to bed at 10:00. What can I say? I’m an old lady in a 36-year-old body.

The other thing I do when he’s gone? Eat too much dessert. How can I say no when his iron willpower isn’t here to save me?

Especially when there is pecan pie fudge looking at me?

Oh yes, that’s what I said. Pecan. Pie. Fudge.

Pecan Pie Fudge on parchment paper

Y’all know how much I love a good crust. I put it in ice cream. I put it on brownies. Heck, I even put it in rice krispie treats, and occasionally on pie. It’s my POV here at Crazy for Crust: I love crust. On everything.

Especially fudge. Oh yes. Especially that.

This fudge has been in my brain for awhile now. Pecan pie, but in fudge form. My only question was to how to get that fudge factor that tasted like the center of a pecan pie, but still using the easy fudge method.

Dude, I know you can cook fudge. But why? WHY? Easy fudge is just so…easy. Sweetened condensed milk and chocolate chips. DONE. And it’s good! Fantasy fudge, easy fudge, minute fudge, whatever you call it, I love it.

But I wanted that trademark brown sugar sweet pie center. And finally it hit me: Karo dark corn syrup.

And this fudge was born.

Pecan Pie Fudge on parchment paper

Instead of using sweetened condensed milk, I used a combination of dark corn syrup, brown sugar, and evaporated milk for this fudge. It gets mixed with white chocolate chips and then some vanilla and maple extract. It tastes like pecan pie!

And…don’t forget the crust. I sure didn’t. It’s what makes this pecan PIE fudge and not just pecan fudge. The crust! I unrolled a Pillsbury pie crust and cut it to the size of my pan. You can use an 8×8″ pan or a 9×9″ pan (the fudge will be thinner). You’ll have some crust scraps left over – but who doesn’t love cinnamon sugar rolled pie crust scraps? Just sprinkle them with cinnamon sugar, roll, and bake.

Then you bake your pie crust. While it’s still hot, you pour the hot fudge over it. Being allowed to cool together ensures that the pie crust and fudge will stick together.

As soon as you pour the fudge on the crust, you top with with chopped toasted pecans. Let the fudge set, and you have pecan pie fudge!

Pecan Pie Fudge on parchment paper with title

This is the perfect dessert to round out a Thanksgiving meal, or for your holiday platters. Or because your husband is gone and it’s a Tuesday and you want fudge!

Pecan Pie Fudge on parchment paper with title

Pecan Pie Fudge

4.67 from 3 votes

Ingredients
 

  • 1 pie crust from a box of 2 or from scratch
  • 1 1/2 cups pecan halves coarsely chopped
  • 1/2 cup dark corn syrup
  • 1/3 cup evaporated milk mine was low-fat
  • 3 cups white chocolate chips
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon maple extract

Instructions

  • Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray.
  • Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them.
  • Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.
  • When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge.
  • Chill fudge until firm. Slice into squares (or triangles) and serve.
  • This is best stored in the refrigerator.
Nutritional information not guaranteed to be accurate

Blueberry Pie Fudge

blueberry pie fudge on white plate with title

100 Grand Fudge

100 grand fudge on parchment paper with title

Salted Butterscotch Fudge

Salted-Butterscotch-Fudge stack on parchment paper with title

Lemon Meringue Pie Fudge

Lemon Meringue Pie Fudge on white doily with title

Sweets from friends:
Toasted Coconut Fudge by Kristin’s kNook
Tequila Lime Coconut Fudge by The Sweet Chick
Reese’s Fudge by Something Swanky

Last Updated on May 13, 2020

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published.

Recipe Rating




103 Comments

  1. Same problem – this fudge never set up. I did room temp for a while to cool, then put in fridge. Tried to cut them and they were still gooey. After I put them in the freezer, I was able to cut them, but they melted apart as soon as I put them out to serve them. Used regular evaporated milk. Ended up with gooey caramel texture. Also the crust stuck to the tin foil, even though I sprayed it and I ended up having to peel it off the bottom of the squares. A lot of the crust came off of the bars. It still tasted OK but everyone had to use a fork.

    It seems a lot of people who have made this recipe are having the same problem. Have you been able to re-test it? I would like it to work, but won’t try again until a solution is found.

  2. It sounds so good, but mine also failed. I have tried 3 batches now because I so badly wanted it to work. But each batch is gooey and won’t hold shape as soon as it comes out of the fridge. By the time I have cut the last piece from the pan, the first ones have run into a big blob of goo. Did anyone ever find how to make it work?

  3. Mine are also turning out as caramels and not fudge. I make massive amounts of fudge every year so I figured the first time was because it wasn’t cooked long enough or hot enough so I just remade them… Still a fail. I wish I could figure this out, looks good but not working!!!

    1. I’m not sure what could have happened other than I know fudge can be so finicky! I’ll have to retry these soon to double check the recipe. So sorry it failed!

  4. I loved the idea of pecan pie fudge, and it’s my husband’s favorite pie. I’m allergic to chocolate so i wondering if I could substitute the white chocolate chips for anything in this recipe?

      1. Though that does sound good, unfortunately I allergic  to that chocolate as well. In fact all chocolates. Could you maybe use butterscotch chips?

  5. i am unable to find the lemon merinque pie fudge recipe.  please i have been searching for this recipe for a long time and really want to make it.  can you help thanks 

  6. Tried this recipe–fail. It didn’t set up and tasted grainy. Great idea, awful recipe. Not anything like the picture. I bake every weekend and haven’t experienced such a pathetic excuse for a recipe. Don’t waste your time. 

    1. I’m sorry that happened to you Brittney! Possibly it needed to cook longer. The grainy-ness was probably from the brown sugar not dissolving completely.

  7. Hi! I tried making your fudge last night. It is absolutely delicious but it turned out gooey & flat. Not thick & hard to cut. Any idea on what I might have done wrong? I put it directly into the fridg after I poured the liquid on the crust. Thanks for your help!

    1. I’m sorry Kimberly! Can you let me know if you used regular or a lower/fat-free evaporated milk? I’m thinking that might be the issue, if any. I usually let mine sit at room temp until cooled, then refrigerate it, but I doubt that would affect the overall texture. Did you use a 9×9 or an 8×8 pan?

  8. Made this last evening for an addition to the goodie trays I’ll be delivering tomorrow. It is delicious.! Thank you so much. Several of your recipes were added to the trays this year. So glad I found you. Please keep these wonderful recipes coming our way. Merry Christmas!

  9. I’m so excited to make this for my husband to nibble on at Christmas. Just wanted to double check, as you said easy fudge is normally made with condensed milk, but you used evaporated here? Would it be too sweet with condensed?

  10. I made your crust-less version of Pecan Pie Fudge yesterday, but to my dismay it did not set up correctly. Too gooey to cut. I make LOTS of fudge each year, but recipe always calls to cook to soft ball stage. This recipe called for cooking until ingredients were melted and smooth. Did I misunderstand? Can I scoop it out of pan and re-cook to get a better consistency? Your help is greatly appreciated! I am so excited about trying out this fudge, I can hardly wait for the FIX ot be in!

    1. I’m sorry Sue! That’s so strange! I don’t cook these to a specific temperature, because it’s “easy” fudge, the kind with chocolate chips and (usually) sweetened condensed milk. Whenever I have trouble with an “easy” fudge, I always add more chocolate chips – they should make it harden up!