Pecan Pie Fudge
This Pecan Pie Fudge combines a buttery pie crust base, creamy white chocolate fudge, and toasted pecans for a sweet and crunchy holiday treat. Perfect for Thanksgiving, Christmas, or fall baking!
Print Recipe
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.
- 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.
- 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!
Servings: 16 squares
Calories: 250kcal