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Old Fashioned Chocolate Fudge Pie is a rich and decadent recipe! This heavenly dessert features a buttery, flaky crust and a luscious, velvety filling made with premium chocolate. Perfect for any occasion, from holiday parties to cozy nights in.

slice of fudge pie white plate with fork.


What is Fudge Pie?

A fudge pie is a chocolate pie made with eggs and baked. It has a gooey chocolate center and a crusty chocolate top like a brownie.

This gooey chocolate fudge pie tastes like a melted brownie!

Now, I have a brownie pie on this site (actually, I have two). But this one tastes like the combination between brownie and fudge and chocolate chess pie. It’s a super simple recipe with just a few ingredients and it’s SO rich and delicious that all chocoholics are going to love it.

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.

overhead shot of chocolate fudge pie.

Ingredients Needed

  • Baking Chocolate: Use unsweetened baking chocolate
  • Butter: I prefer using unsalted butter
  • Eggs: These give the rich brownie like pie filling
  • Flour: Just a bit of all purpose flour helps the pie hold together.
  • 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. Add eggs, vanilla extract, and salt. Stir until smooth.
  • Stir in flour.
  • Pour batter into your pie crust.
  • Bake in a preheated oven until set.
slice of fudge pie with ice cream and chocolate sauce on white plate with fork.

Tip From Dorothy

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

Does chocolate fudge pie need to be refrigerated?

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.

How to tell if a fudge pie is done?

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.

Can you freeze chocolate fudge pie?

You can freeze the entire pie well wrapped in plastic or freeze slices in baggies.

slice of fudge pie white plate with fork.

Chocolate Fudge Pie

5 from 24 votes
Chocolate Fudge Pie Recipe is perfect with ice cream! This easy chocolate pie recipe is so rich and fudgey like a melted brownie.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 10 servings
Serving Size 1 slice

Ingredients
 

  • 2 ounces (57g) unsweetened chocolate
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • pinch salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons (15g) all purpose flour
  • 1 9-inch pie crust (homemade or store bought)

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.

Recipe Nutrition

Serving: 1slice | Calories: 299kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 98mg | Potassium: 80mg | Fiber: 1g | Sugar: 20g | Vitamin A: 340IU | Calcium: 18mg | Iron: 1.7mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Chocolate Pie Recipes

Last Updated on April 18, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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23 Comments

  1. 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!

  2. 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??

    1. 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).

    2. 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.