Dreamy Fudge Pie


  • 1 (17 oz.) bottle Ghirardelli Premium Caramel Sauce
  • 1-1/4 cups Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Chips
  • 2/3 cup evaporated milk
  • 3 Tbsp. butter
  • 1 cup sugar
  • 2 Tbsp. all-purpose flour
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 3/4 tsp. kosher salt
  • 1 cup pecans, toasted and coarsely chopped
  • 1 (9-inch) frozen pie crust shell, unbaked


  1. Preheat oven to 375° F. In a large, microwave-safe bowl, microwave the evaporated milk, chocolate, and butter on low for 30-second intervals, stirring after each, until melted and combined, about 2 to 3 minutes total. If you prefer, use a double boiler or heavy saucepan on the stove to melt the ingredients, being sure to stir constantly.
  2. Whisk sugar and flour into chocolate mixture, stirring to combine. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
  3. Bake at 375°F for 34 to 36 minutes or until set, covering after 25 to 30 minutes with aluminum foil to prevent over-browning the crust.
  4. Cool for 10 minutes. Drizzle desired amount of caramel sauce over the fudge pie and serve.