Fudge pie made with cocoa takes about 10 minutes to put together and 30 minutes to bake into the most delicious pie you’ve ever had!
If you ask my family what they want for dessert, hands down every single one of us will say something chocolate. Chocolate Chess pie, chocolate cake, chocolate something—which doesn’t mean we don’t like other desserts too. Give me a good Creme Brulee any day!
But overall, we crave chocolate. Which probably helps explain the preponderance of chocolate recipes on this site and why we love this fudge pie so much!
I admit I’m a chocoholic. If it’s chocolate, I’ll probably eat it. And side note, if you love chocolate too be sure and try this Chocolate Silk Pie from my friend Stacey.
And sometimes it turns out that the simplest of things can be the absolute best—which is the case with this chocolate fudge pie, also just called Fudge Pie.
Why Fudge Pie?
It’s one of those things that Southern cooks probably whipped up because they didn’t have much to work with, along the same lines as chess pie, and this pie is proof that less is often best.
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I like a mixing bowl that’s deep so my batter doesn’t splash out the sides, and this set is perfect! And of course you need a pie plate for serving this pie–you can’t go wrong with this classic Pyrex and it’s so inexpensive!
Ingredients for Fudge Pie
Want the printable recipe? Just scroll down!
The ingredients for this delicious chocolate fudge pie are basic and stuff that you probably have in your pantry and fridge right now. As a matter of fact, after you make this fudge pie once, you’ll probably make sure that you always have these ingredients handy so you can make it again on the spur of the moment!
- Pie crust – refrigerated or homemade works best
- Butter – unsalted
With that combination, how can you go wrong?
**Cook’s Tip: If you want to make homemade pie crust, this recipe is super easy. Otherwise, I suggest using the refrigerated pie crusts. I don’t suggest using a frozen pie shell and you can see why in my tips below.
I love that this is a chocolate pie with cocoa, so you don’t have to bother with melting chocolate, or even remembering to buy chocolate. I may not always have baking chocolate in my pantry, but I ALWAYS have cocoa!
This fudge pie recipe comes together in about ten minutes, bakes for about thirty—and then all that luscious, gooey, chocolatey goodness is ready to eat.
My friend Frank said on Saturday, “That’s about the best chocolate pie I’ve ever eaten!” And I would have to agree.
How to Make Fudge Pie
Start by melting 3/4 cup of unsalted butter in a large bowl in the microwave. Let that cool for just a few minutes, then stir in 1 1/2 cups granulated sugar.
Use a hand mixer or whisk to dissolve the sugar, and keep in mind the sugar won’t dissolve completely until baking. The mixture will feel slightly grainy, which is perfectly fine.
Add 1/3 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cocoa, 1 1/2 teaspoons vanilla extract, and 3 eggs to the sugar.
Beat or whisk all together until batter is smooth.
**Cook’s Tip: I prefer to use a hand mixer but I have just used a whisk at times as well. This old-fashioned fudge pie recipe is a KISS pie—you know what that means!
Pour the batter into a 9-inch pie crust and bake at 350° for 35-40 minutes or until center is almost set.
**Cook’s Tip: A frozen 9-inch pie shell is actually smaller than a regular 9-inch pie plate so you will have extra filling if using frozen.
Take the fudge pie out of the oven and hide it somewhere.
Oh, wait, that’s just me…
When the chocolate fudge pie is done, the top will have a slight crust and a few cracks here and there.
It won’t look like anything special and isn’t even pretty.
But once you cut into the pie, you’ll see where the deliciousness is hiding.
Underneath that slightly crunchy top is a fudgy, gooey, chocolatey concoction that melts in your mouth and fulfills all your chocolate longings.
Oh my! Doesn’t that look scrumptious?
What to Serve with Easy Fudge Pie
So I make either this Fudge Pie or my Cream Cheese Pound Cake when I’m taking something to a party, or when I’m taking comfort food to someone. I usually pair it with a simple meal of Roasted Rosemary Lemon Chicken, Green Beans, and Weeknight Mashed Potatoes.
Expert Tips for Making Chocolate Fudge Pie
- I use either homemade pie dough or a refrigerated pie crust that I place in my actual 9-inch pie plate. As a result of some of the comments, I tried this pie in a frozen pie shell and as it turns out, the frozen pie shell that is labeled a 9-inch is actually smaller than a real 9-inch pie dish. The frozen pie shell fits down inside my 9-inch Pyrex pie plate.
- Therefore, there is definitely too much batter and if you pour all of it into the frozen pie shell it will overflow.
- So, if using a frozen pie shell, either don’t pour all of the batter into the pie shell or use a deep-dish frozen pie shell. If using homemade or refrigerated pie crust in a true 9-inch pie plate then you should be fine.
- If using a frozen pie shell, you do not need to pre-bake.
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- 3/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup cocoa
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 9-inch unbaked pie shell
- Preheat oven to 350.
- Melt butter in large, microwave safe bowl. Add sugar to melted butter and use a hand mixer or whisk to combine until sugar is mostly dissolved. Add additional ingredients and beat or whisk until well blended.
- Pour into pie crust and bake 35-40 minutes, or until center is set and toothpick has gooey wet crumbs. Make sure you don't overbake.
Tips for Making the Best Fudge Pie:
- Use a hand mixer for best results.
- Use a refrigerated pie crust or homemade.
- If using a frozen pie shell, only pour the filling to the inside top edge or the pie will overflow. Or use a deep-dish pie shell and adjust baking time accordingly.
Adapted from Southern Living's Fudge Pie in Quick and Easy Recipes.
Nutrition Information:Yield: 8 Serving Size: 8 servings
Amount Per Serving: Calories: 464 Saturated Fat: 13g Cholesterol: 107mg Sodium: 315mg Carbohydrates: 55g Fiber: 1g Sugar: 37g Protein: 5g
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Update Notes: This post was originally published September 13, 2011, and on October 13, 2018, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.