Easy As (Holiday) Pie

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It’s Thanksgiving week and we’re feeling festive. To celebrate, we’ve invited a few of our favorite project creators to share some of their creative holiday spirit. We hope you enjoy. Happy Holidays!

First there was Holiday Chuck, then there was a mildly unusual turkey, and now — probably our most favorite of all favorite holiday things — there’s dessert! This especially festive recipe comes from Lauren, who first made our mouths water with the absolutely delicious Pie in the Park project. She wrote to us:

Every Thanksgiving, my mom makes a truly decadent Pecan Fudge Pie — she ripped the original recipe out of a Family Circle magazine dated 10/26/82, eleven months before I was born. I’d eat multiple slices of that pie for days afterward.

When I told her that I’d be compiling a pie cookbook, she sent me a
few pie recipes she had gathered over the years, including this one
for Pecan Fudge Pie. 

While the recipe didn’t make it into the upcoming Pie in the Park: Stories and Recipes (to be released December 2010), it will hopefully be made in some new kitchen this holiday. Most definitely in mine. 

Like most family recipes, this recipe has been tweaked to the times (eg. the original calls for “1/2 package of pie crust mix”).

Thanks for sharing, Lauren! We love the story almost as much as we’d love to be eating a slice of this pie right about now. 

Also — sneak peek alert! — the above illustration is a preview from the forthcoming book, illustrated by Sarah Schlesinger. And make sure to keep up with all things pie over at the Pie in the Park blog

Pecan Fudge Pie


1 1/3 cups flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup chilled butter or chilled vegetable shortening
3 tablespoons ice cold water


3 squares unsweetened chocolate
1/2 stick butter
4 eggs
1 cup sugar
1 cup light or dark corn syrup
2 cups pecan halves

Preheat oven to 400 degrees.

In a shallow bowl, combine flour, sugar and salt. Using a pastry
blender, cut in cold butter or vegetable shortening until it forms
tiny balls. Add cold water to the mixture, and mix with your hands or
a big wooden spoon until you form a flat disk. Cover disk in plastic
wrap and chill in fridge for at least 30 minutes.

Take dough ball and put on a flat surface covered in white flour.
Using copies amounts of flour, use a rolling pin to roll out dough,
and flip over the steadily flattening crust ball regularly. When large
and flat, lay out crust on a pie plate. Cut edges and use your
imagination and fingers to shape a beautiful crust.

Melt chocolate and butter in a small saucepan over low head, cool.

Beat eggs slightly in medium-size bowl; blend in sugar and and corn
syrup. Stir in chocolate-butter mixture and 1 1/3 cups of the pecans.
Pour into pie crust. Arrange remaining pecans in a design on top.

Bake in oven at 400 degrees for 5 minutes. Lower oven temperature to
350 degrees and bake for 35 minutes, or until filling is set.