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 to, be sure and try this Chocolate Silk Pie from my friend Stacey.
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White Chocolate Cheesecake Bars – these luscious cheesecake bars are super easy to make!
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
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
- Sugar
- Cocoa
- Butter – unsalted
- Flour
- Vanilla
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
Step 1. 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.
Step 2. 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.
Step 3. 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!
Step 4. 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.
Step 5. Remove pie from oven and place on a cooling rack. The top should have a slight crust and there may be a few cracks here and there.
Serving Suggestions
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.
If we’re having it at home though, we might have it with these Baked Pork Chops with Cream of Mushroom Soup or Salmon Patties. I like to keep the whole meal pretty simple and easy!
Expert Tips
- 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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Old-fashioned Fudge Pie
Ingredients
- ¾ cup unsalted butter, melted
- 1 ½ cups granulated sugar
- ⅓ cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup cocoa
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- 1 9- inch unbaked pie shell
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Don’t miss these chocolate recipes:
Chocolate Chip Cookie Pie in a Skillet
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.
This is super-easy and very delicious. I made my own pie crust and followed the recipe exactly. Love it!
Top of my pie did not get crusty
What did I do wrong?
It tasted fine, but top was not crusty like yours
It was getting dark on top and crust was getting really brown so I didn’t want to burn it
I would need a little more information — was your pie gooey in the middle? You can always put a pie shield or just some tin foil on the sides to keep the crust from getting too brown.
Easy and delicious. It is a keeper. Take note:it is very rich.
Do you need to bake the homemade pie crust first?
you can but it’s not necessary. I don’t.
This pie was easy and tasted amazing! This recipe is a keeper!
Thank you!
Have you ever split this pie up into mini 3” or 4” pies?
No I haven’t but I think it would be fine. You will need to adjust the baking time but just watch it and check with a toothpick. Let me know how it goes please!
Hey it went so well. I did 4” mini tins. I baked at 300 degrees for 40 mins and it was perfect!!
I did try to bake it at 350 but it puffed up way to much and cracked horribly. So 300 degrees was magical:)
This is so great to know! I’m going to add this to the post 🙂 thank you for updating me!
I have been making a version of this recipe for years and always struggled to get the right amount of filling for the crust. This recipe was perfect for a deep dish frozen pie shell. I served it covered with whipped cream and chocolate curls and my guests loved it!
-Love the chocolate curls idea!
Of making ahead, does ot need to stay refrigerated or room temperature fine for overnight?
I do not refrigerate the pie. Leaving it out overnight or several days is just fine.
Made this tonight, and it was fantastic! I’ve made the one that uses the unsweetened chocolate squares in the past, and this is hands down SO much better! Thank you!!!
Great recipe! This is the 4th Christmas that have made it for neighborhood gifts, and I have made it numerous times for parties and gatherings. My version includes a small amount of walnut liqueur. Thanks for posting!
This is delicious and everyone loves it. I’ve also found you can double the recipe pretty easily and make 2 at a time! It’s that good.
Yes, we make two all the time!
This looks SO good!!!
Thank you my friend!
This was so easy and so delicious! My whole family enjoyed it and we made another 2 days later!
This was so easy and so delicious! My whole family enjoyed it and we made another 2 days later!
Maybe use a wisk instead of a hand mixer so the eggs don’t fluff too much? I used a deep dish pie crust too..
Should I bake the frozen crust first?
I would not bake the frozen crust first. Please see the notes about using a frozen crust–it probably won’t hold quite all the batter, so be sure you don’t overfill and be sure to cook the pie on a foil-covered baking sheet. Merry Christmas and hope you enjoy!
Hi,
How long does the Fudge Pie need to set after it’s done baking?
Thanks!
Usually someone in my family, possible me, cuts into this pie the second it comes out of the oven! That’s a little too soon but it’s so yummy when it’s warm. I would try to let it set at least 15-20 minutes before serving.
My three boys (15, 12, and 7) request this pie every birthday, special occasion, and holiday! I love how quickly and easily it comes together. Oh, and even though it is DELISH on its own, I made it for company and added some coursrly chopoed pecans. WOW!!!!
Erin, thanks so much for your sweet comments. I’m happy to see another family enjoying this pie as much as we do! Love the idea of the pecans! Hope you have a wonderful Thanksgiving! xoxo Lucy
My three boys (15, 12, and 7) request this pie every birthday, special occasion, and holiday! I love how quickly and easily it comes together. Oh, and even though it is DELISH on its own, I made it for company and added some coursrly chopoed pecans. WOW!!!!