Chocolate-Pecan Jumbo Christmas Fudge Pie

This very rich Chocolate-Pecan Jumbo Christmas Fudge Pie has a wonderful, moist, fudgy filling in a chocolate crumb crust.


  • 1 1/4 cups chocolate wafers crumbs
  • 1/3 cup butter, melted
  • 1/2 cup butter, softened
  • 3/4 cup brown sugar
  • 3 eggs
  • 12 ounces semisweet chocolate chips, melted
  • 2 teaspoons instant coffee
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1 cup pecans, coarsely chopped
  • Whipped cream sweetened
  • Chocolate syrup
  • Maraschino cherry with stems
  • Fresh mint leaf


  1. Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate.
  2. Bake at 350 degrees F for 6 to 8 minutes.
  3. Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended.
  4. Add the eggs, one at a time, beating after each addition.
  5. Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans.
  6. Pour into the prepared crust.
  7. Bake at 375 degrees F for 25 minutes. Remove from oven and cool completely on a rack.
  8. Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup.
  9. Garnish with cherries and/or mint if desired.