• 1 chocolate store-bought crust — graham cracker or regular pie crust also works well with pecan pie filling.

Pecan Fudge filling


  • 1/3 cup heavy cream (80 ml)
  • 1/3 cup dark chocolate chips or chopped chocolate (56 grams)


  • To make the Pecan Fudge filling, start by processing the pecan halves in a food processor until they become a fine powder.
  • Pour the two cans of Eagle Brand® Sweetened Condensed Milk in a pot, add the butter, and the processed pecans, and stir to combine. Place the pot over medium heat and cook while you stir non-stop. Let the mixture come to a boil, and continue to stir. Make sure to get the bottom and the sides of the pan really well because any bit of fudge that stays in the sides of the pan will end up sticking and burning.
  • Cook until the fudge becomes super thick, which should take about 15 minutes, depending on how hot the heat is and how thick the bottom of the pan is. I actually prefer using a pan with a heavy bottom, which may take longer to cook the fudge, but it ensures the fudge won’t burn or stick.When the fudge is done cooking, it should be coming off the bottom of the pan easily, and when you run the spatula through the middle of the pan, you should be able to see the bottom of the pan. The fudge should be thick and falling from the spatula into chunks, and not on a stream.
  • Once that happens, remove the fudge from the heat, and immediately pour it onto the baked crust. Use a spatula to spread it out evenly.
  • Place the pie in the fridge for at least an hour to cool down before adding the ganache on top.
  • To make the ganache, heat up the heavy cream until very hot and almost comes to a boil. Pour it over the chocolate and let it sit for a minute. Whisk until the chocolate has completely melted. Let the ganache cool down for about 10 minutes, then pour it over the pie, use a spatula to smooth it out, and spread it out. Place the pie back in the fridge for another 4 hours before serving.
  • *If you want, you can reserve some of the ganache and place it in the fridge for 5 minutes or so, until it hardens up, then transfer it to a piping bag and pipe on top of the set ganache. Or you can top the pie with whipped cream.*I also used a mini chocolate bar silicone mold and spread melted chocolate on the bottom of the mold, placed it in the freezer for 5 minutes, un-molded the chocolate, and used it to decorate the pie.

Recipe by our friend Camila @piesandtacos