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My family asks for this fudge pie more than any other dessert. The top bakes into a thin, crackly crust, and the filling underneath stays dense and fudgy, somewhere between a brownie and a chess pie. It’s made with Hershey’s cocoa powder instead of baking chocolate, and the filling mixes up in one bowl in about 10 minutes, with ingredients you probably already have in the pantry. Find out why millions of readers over the last 16 years have made and loved this fudge pie.
Wish I could give this 10 stars, it’s so deserving!
PAT
Best fudge pie hands down! I used a no roll pie crust and it was beyond amazing❣️ A family favorite in my recipe book! Wish I could add a pic, I topped with whipped cream and shaved a dark chocolate bar on top. Was beautiful and SO easy! Thanks for sharing this wonderful. easy dessert!
Table of Contents
If you ask my family what they want for dessert, every single one of us will say something chocolate. Chocolate chess pie, Hershey’s chocolate cake, chocolate something. That doesn’t mean we don’t like other desserts. Give me a white chocolate creme brulee with raspberries any day!
But overall, we crave chocolate. That probably explains the number of chocolate recipes on this site and why we love this fudge pie so much.
I love that this chocolate pie uses cocoa, so you don’t have to melt chocolate or even remember to buy it. I may not always have baking chocolate in my pantry, but I always have cocoa. It all comes together in one bowl, and you don’t have to pull out the mixer, although you certainly can.
This pie keeps for days and tastes just as good on day three as it does on day one. If I have to take a dessert somewhere, it’s near the top of my list, since it travels so well.
Testing results for fudge pie
- We tested this pie with baker’s chocolate and Hershey’s cocoa powder, and our tasters preferred the taste and texture of the cocoa powder version.
- We also baked this recipe in four different crusts: a frozen deep-dish crust, a regular frozen crust, a refrigerated pie crust, and a homemade pie crust. Each one bakes up slightly differently, and I’ve laid out the results below with my recommendations.
I hope you make this recipe. I think you’ll love it!
Cocoa, butter, and the right crust
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Cocoa powder: We use regular unsweetened Hershey’s cocoa powder almost exclusively in our kitchen, and it works best in this recipe.
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Butter: Unsalted, melted in a large bowl in the microwave, and cooled for a few minutes before adding the sugar. The sugar won’t dissolve completely yet, and the mixture will feel a little grainy. Don’t worry, though—it melts into the filling as the pie bakes.
Pie crust: I have more information in the testing notes below, but TL;DR: we prefer homemade pie crust or refrigerated pie crust in a 9-inch pie plate.
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Use a standard 9-inch pie plate
We tested this pie in a standard 9-inch glass pie plate, and the filling fits it exactly. I use a hand mixer to beat the batter smooth, but a whisk works too, and a good pie server gets the first slice out in one piece.
Which crust works for fudge pie
We tested this recipe in a frozen deep-dish crust, a regular 9-inch frozen crust, a refrigerated crust, and a homemade crust. The filling stayed the same in every test, and each crust baked up differently.
Frozen deep-dish crust: not recommended
The fudge pie made in the frozen deep-dish crust took longer to bake and didn’t turn out well.
- The filling fits the deep-dish crust, but the pie puffs up dramatically and then deflates.
- That leaves deep cracks in the top, and the top crust can fall off when you slice it.
- The pie takes longer to bake, so the edges get overbaked before the center sets.
❌ Conclusion: Not recommended. The edges overbake before the center sets, and the cracked top can fall off when you slice it.
Regular frozen 9-inch crust: use less filling
The pie made in a regular 9-inch frozen crust turned out okay, but only after we adjusted for size.
- A frozen 9-inch pie crust is actually smaller than a 9-inch pie plate. This recipe was designed for a standard 9-inch pie plate, so there’s too much filling for the frozen crust. Leave out about 1 1/4 cups of the filling.
- This pie puffed up quite a bit, then deflated, though not as badly as the deep-dish pie.
⚠️ Conclusion: Recommended with reservations. It works if you leave out about 1 1/4 cups of filling, but expect the pie to puff up and crack more than it does in a refrigerated or homemade crust.
Refrigerated or homemade crust: our pick
The refrigerated and homemade crusts gave the same results, and I recommend either one.
- This fudge pie works best with a 9-inch pie crust placed in a 9-inch pie plate. We like a standard glass pie plate like this one.
- The filling amount is exactly right for a standard 9-inch pie crust.
- Refrigerated and homemade crusts don’t release as much moisture as frozen crusts, so the pie doesn’t puff up as much.
✅ Conclusion: Highly recommended. The filling fits exactly, and the pie puffs less than it does in either frozen crust.
Related 📖 ➡️ Southern pies and cobblers
How to tell fudge pie is done
This pie is easy enough for kids to make almost entirely on their own. My daughter was around 11 the first time she made it, and she still bakes it almost every year. Now my grandkids make it too. If you have a young baker at your house, it’s a good first pie to hand over, and a recipe worth handing down.
The center should be almost set. A toothpick should come out with wet, gooey crumbs, but no wet batter. The top bakes into a thin crust, and a few cracks here and there are normal. The pie puffs up in the oven and settles as it cools.
If yours is still soupy in the middle after the full bake time, your oven may be running cool, and an oven thermometer will tell you. If the crust edges brown before the center sets, cover them with a pie shield or a strip of foil.
Someone in my family, possibly me, usually cuts into this pie the second it comes out of the oven. That’s a little too soon, although good luck convincing us chocolate lovers to wait. But if you can, let it rest at least 15 to 20 minutes if you want to serve it warm. For cleaner slices, let it sit a little longer. We don’t usually have the willpower to wait a whole day, but our testing showed that 24 hours makes a big difference in how well the pie sets up.
Serving it to a crowd
We like a slice with a spoonful of homemade whipped cream with vanilla. It’s rich, so a small slice goes a long way. Vanilla ice cream is also a perfect option.
This pie has a permanent spot on our Southern Thanksgiving menu, and on any menu for pretty much any family gathering. If you’re feeding a crowd, the recipe doubles easily, and we usually bake two at a time.
This pie also makes life easier for the host. Bake it the day before, cover it, and leave it on the counter. I don’t refrigerate it, and it’s still good on day three. When it’s time for dessert, slice it and pass the whipped cream.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Fudge Pie Recipe
Video
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 crust refrigerated or homemade
Instructions
- Preheat oven to 350 degrees F.
- Melt 3/4 cup unsalted butter in a large, microwave-safe bowl. Add 1 1/2 cups granulated sugar to the melted butter and use a hand mixer or whisk to combine until the sugar is mostly dissolved.
- Add 1/3 cup all-purpose flour, 1/8 teaspoon salt, 1/3 cup cocoa, 1 1/2 teaspoons vanilla extract, and 3 large eggs, and beat or whisk until well blended.
- Pour the filling into 1 9-inch unbaked pie crust and bake for about 40 minutes, until the center is almost set and a toothpick comes out with wet, gooey crumbs but no wet batter. Don’t overbake.
Notes
- Use a hand mixer for best results.
- Use a refrigerated pie crust or a homemade one.
- 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. Note: We only recommend a homemade or refrigerated pie crust in a standard 9-inch pie plate, not a frozen one. See our testing notes for details.
Nutrition
Questions and tips
No. Pour the filling straight into an unbaked crust. If you’re using a frozen crust, let it thaw first.
Yes, you can make the fudge pie filling a day in advance and store it in the refrigerator.
Yes. Let the pie cool completely, cover it tightly with foil, and freeze it for a few months. Thaw it and serve.
You could, but I’m not sure it would be as good. A flaky pie crust is so good with this fudgy filling.
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!!!!
I’ve made this several times and my family loves it. The second time I put it in 2 regular frozen crusts and didn’t bake it quite as long and it turned out like a tart, they loved it just as much. Thank you for publishing this.
Kathleen, thanks so much for posting this. Some folks have had issues with frozen pie shells so it helps to have tips from someone who has done it!
I’ve made this several times and my family loves it. The second time I put it in 2 regular frozen crusts and didn’t bake it quite as long and it turned out like a tart, they loved it just as much. Thank you for publishing this.
I’ve tried this twice and both times it is just a runny mess and never bakes completley . I did use a frozen pie shell , but poured some out. When I cooked it longer the top burns . looks like others have had luck … can’t figure it out! ?
Mary Beth,
I’d love to troubleshoot with you and try to figure out why the pie isn’t working for you. I’ll send you an email and see what we can come up with. Could be oven calibration or rack position or something simple like that. Thanks for your comment.
Made this today. Used a hand mixer. The batter fluffed up and was a light brown. Put it in a frozen 9 in pie crust and within minutes it was oozing all over the oven floor, smelling and burning. Yuck! Thinking something may be need to be tweeked on this recipe a bit.
Hi Tina,
So sorry that happened to you! I’ve made this recipe many times and it does puff up while baking but mine doesn’t overflow. Not sure what could have gone wrong but I do hope you’ll try the pie again.
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..
@Megan,
Hi, what temp and how long did u bake for a deep dish crust?
Hi! Thanks for the recipe. Here’s how I make it! I make the batter exactly the same, but I don’t put it in a pie shell. I just put it in a 8×8 square glass dish and bake it like that. I then scoop it into a bowl and top it with vanilla ice cream! It is soooo good! When we want some the next day (or maybe another helping a couple of hours later!), I microwave it for a few seconds to warm it up again. Give it a try! It’s kind of like lava cake or maybe lava brownie? Thanks again!
Hi! Thanks for the recipe. Here’s how I make it! I make the batter exactly the same, but I don’t put it in a pie shell. I just put it in a 8×8 square glass dish and bake it like that. I then scoop it into a bowl and top it with vanilla ice cream! It is soooo good! When we want some the next day (or maybe another helping a couple of hours later!), I microwave it for a few seconds to warm it up again. Give it a try! It’s kind of like lava cake or maybe lava brownie? Thanks again!
Oh, I love that! So great to start developing a love of cooking when they’re young. Good job, Mom!