Quick Description
This Chocolate Fudge Pie is a Southern classic — rich, gooey, and irresistibly fudgy. The crisp, buttery crust contrasts beautifully with the smooth, molten chocolate filling. Serve it warm with a scoop of vanilla ice cream for pure dessert perfection.
Servings & Timing
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour
Ingredients List
For the Pie Filling:
- 3/4 cup (170 g) unsalted butter
- 2 oz (60 g) unsweetened baking chocolate (or dark chocolate)
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
For the Crust:
- 1 (9-inch) unbaked pie crust (homemade or store-bought)
Optional Toppings:
- Vanilla ice cream or whipped cream
- Chopped pecans or walnuts (optional)
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish, crimping the edges as desired.
Step 2: Melt Butter & Chocolate
In a microwave-safe bowl or over a double boiler, melt the butter and chocolate together until smooth. Stir occasionally and let cool slightly.
Step 3: Mix the Batter
- In a medium mixing bowl, whisk together the sugar and eggs until creamy and pale.
- Add in the melted chocolate mixture and vanilla extract. Whisk until fully combined.
- Gently fold in the flour and salt — mix until just incorporated. Do not overmix.
Step 4: Assemble & Bake
- Pour the chocolate batter into the prepared pie crust.
- Smooth the top with a spatula.
- Bake for 30–35 minutes or until the center is set but still slightly jiggly. The edges should be firm, but the middle should have a gooey, fudge-like texture.
Step 5: Cool & Serve
- Let the pie cool for at least 15 minutes before slicing.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Additional Notes
- For a deeper chocolate flavor, use dark chocolate (70% cocoa).
- To make it nutty, fold 1/2 cup chopped pecans or walnuts into the batter before baking.
- For a sweeter crust, brush the edges of your pie crust with a little milk and sprinkle with sugar before baking.
Dietary Info
- Vegetarian: Yes
- High-Calorie Dessert: Approximately 420–480 kcal per slice (depending on crust and toppings).
- Gluten-Free Option: Use gluten-free flour and a gluten-free crust.
Recipe Variations & Serving Suggestions
- Mocha Twist: Add 1 teaspoon instant espresso powder to the chocolate batter.
- Salted Caramel Drizzle: Drizzle warm caramel sauce and a pinch of sea salt over each slice before serving.
- Mini Versions: Make individual pies using small tart tins and bake for 20–25 minutes.
Storage & Make-Ahead
- Storage: Store leftover pie covered in the fridge for up to 3 days. Reheat slices in the microwave for 15–20 seconds before serving.
- Freezing: The baked pie can be frozen for up to 2 months. Thaw overnight in the fridge and warm before serving.
FAQs
Q: Can I use cocoa powder instead of chocolate?
Yes! Substitute 1/4 cup cocoa powder + 2 tablespoons butter for every 2 oz of baking chocolate.
Q: How do I know when the pie is done?
The center should still be slightly jiggly but not liquid. It will set as it cools, creating that gooey fudge center.
Call-to-Action
“Craving something rich and chocolatey? This Fudge Pie will melt your heart! 🍫 Bake it this weekend and share your slice with someone you love — or keep it all for yourself, we won’t judge!”
