Pecan Pie Fudge
A delicious blend of creamy white chocolate fudge and the classic flavors of pecan pie. With a buttery pie crust base, a rich fudge layer, and toasted pecans on top, it’s the perfect treat for holiday gatherings or a sweet indulgence anytime!
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Ingredients
- 1 premade, refrigerated pie crust
- 1 ½ cups toasted pecans, chopped
- ½ cup light corn syrup
- ⅓ cup light brown sugar, packed
- ⅓ cup evaporated milk
- 3 cups white chocolate chips
- 1 tbsp. maple syrup
- 1 tsp. vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 400°F. Unroll the premade pie crust and cut it to fit the bottom of an 8x8-inch baking dish. Press the crust into the pan and poke a few holes with a fork to prevent bubbling. Bake for about 10 minutes, or until the crust is lightly golden.
- While the crust is baking, grab a medium saucepan and stir together the corn syrup, brown sugar, evaporated milk, white chocolate chips, and maple syrup. Heat this over medium heat, stirring often, until everything is smooth and melted. You’ll know it’s ready when the white chocolate chips have completely dissolved into a rich, silky mixture.
- Once your fudge base is off the heat, stir in the vanilla extract and a pinch of salt. The salt balances the sweetness and adds depth to the flavors, while the vanilla enhances that classic pecan pie taste.
- Pour the warm fudge mixture over your baked pie crust, smoothing it out with a spatula to make an even layer. Pop the dish into the refrigerator to chill.
- After about 30 minutes of chilling, sprinkle your toasted, chopped pecans over the top. The pecans will settle into the fudge as it continues to set, giving every bite that irresistible nutty crunch.
- Let your fudge chill in the fridge for at least 6 hours or, ideally, overnight. This gives it time to fully set and makes slicing much easier. Once firm, cut into 16 squares and get ready to impress!