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Old Fashioned Chocolate Fudge Pie is a rich and decadent recipe! It has a buttery pie crust and decadent chocolate brownie-like filling. Chocolate lovers will love this pie!
What is Fudge Pie?
This old-Fashioned fudge pie recipe is a chocolate pie made with eggs and baked. It has a gooey chocolate center and a crusty chocolate top like a brownie. It tastes like a melted brownie!
Now, I have a brownie pie, but this one tastes like the combination between brownies, fudge and chocolate chess pie. It’s a super simple recipe with just a few ingredients and it’s SO rich and delicious.
There are so many ways to make a chocolate fudge pie (I’ve seen recipes with cocoa, with sweetened condensed milk, crustless fudge pies and so many more), but this one is simple, with just a few main ingredients.
Ingredients Needed
- Baking Chocolate: Use unsweetened baking chocolate (like Ghirardelli or Bakers). I find that baking chocolate makes a fudgier pie than cocoa powder.
- Butter: I prefer using unsalted butter, but you can substitute salted by omitting added salt.
- Eggs: These give the rich brownie like pie filling
- Flour: Just a bit of all purpose flour helps the pie hold together. You can use 1:1 gluten free flour.
- Pie Shell: Use my homemade pie crust recipe or use a frozen or refrigerated crust.
How to make Chocolate Fudge Pie
- Melt chocolate and butter in a large bowl.
- Stir in granulated sugar into the melted butter mixture. Add eggs, vanilla extract, and salt. Stir until smooth.
- Stir in flour.
- Line a pie pan with the crust. Pour batter into your unbaked pie crust.
- Bake in a preheated oven until set.
Variations
- Add chopped nuts (like pecans or walnuts) into the fudge mixture.
- Add chocolate chips or chopped candy to the mixture.
- Serve with a scoop of vanilla ice cream!
Expert Tips
- Use a regular 9-inch pie plate, not deep dish.
- The minutes listed are a range because all ovens cook differently.
- You know your fudge pie is done baking when the top is no longer glossy and starts to crack around the edges (it’ll look like brownies on top).
- We love serving this pie with ice cream and hot fudge or chocolate sauce.
- How to store fudge pie: the pie can sit on the counter for up to 3 days. Refrigerated it’ll last closer to 5 days. You can also freeze the pie for up to 3 months.
FAQs
No, fudge pie can sit on the counter for up to 3 days. Refrigerated it’ll last closer to 5 days. You can also freeze the pie for up to 3 months.
The pie is done if the top is no longer glossy and it’s slightly cracked around the edges. It’ll look like brownies on top.
You can freeze the entire pie well wrapped in plastic or freeze slices in baggies.
Chocolate Fudge Pie Recipe
Ingredients
Instructions
- Preheat oven to350°F.
- Place chocolate and butter in a large microwave safe bowl. Heat on high power for 1 minute stirring after 30 seconds. Stir until melted and smooth, adding time as needed.
- Stir in sugar, eggs, salt, vanilla, and flour.
- Prepare pie crust and place in a 9-inch pie plate. Make sure the crust is cold! Pour filling into crust. Place pie on a cookie sheet and cover with a pie shield (or strips of foil).
- Bake for 30-40 minutes or until top is no longer glossy and starts to crack. Remove pie crust shield during last 10 minutes of baking.
- Cool completely before slicing.
Recipe Notes
- Use a regular 9-inch pie plate, not deep dish.
- The minutes listed are a range because all ovens cook differently.
- You know your fudge pie is done baking when the top is no longer glossy and starts to crack around the edges (it’ll look like brownies on top).
- We love serving this pie with ice cream and hot fudge or chocolate sauce.
- How to store fudge pie: the pie can sit on the counter for up to 3 days. Refrigerated it’ll last closer to 5 days. You can also freeze the pie for up to 3 months.
How could I adjust this for a deep dish crust? I didn’t realize that’s what I had already!
I think maybe just 1.5x the recipe would fill it up a bit more!
Do you need to use the unsweetened bakers chocolate bar or can you use unsweetened cocoa powder?
I haven’t ever tried substituting but here is a quick substitute: https://www.crazyforcrust.com/cocoa-powder-in-baking/#cocoa-powder-substitutions
My grandson Andrew has asked for this pie 3 weekend in a row. It’s his favorite not to mention deliciously simple and a smile on Andrew’s face, who could ask for anything more!
Hi,
I made this yesterday for my sister’s birthday. I used a homemade crust in a stoneware deep dish pan. I made 1.5x the recipe to ensure there was enough filling (which was the right choice.) It tasted amazing, but even after cooking longer to account for the thickness of the pie, the bottom of the crust was not baked at all. Do you think I should have par or completely pre baked it before adding filling??
Because it’s so deep, next time I’d partially bake it (best way is to line with parchment and use beans or weights). Depending on what kind of crust you use, it’ll take about 5-15 minutes to partially partially bake it (my homemade crust 10-15, pillsbury 5-10).
I find baking in my ceramic pie plates the crust doesn’t brown on the bottom. I bought a new anodized aluminum pan and have no problem at all. Totally worth the investment. The only other thing I have tried is par baking for about 15 minutes on a lower rack. I have had mixed results, so plan to use my ceramic pie plates for no bake pies with Graham cracker crusts.
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