If you’re the kind of person who believes chocolate should be rich, gooey, and absolutely irresistible, then this Best Fudge Pie Recipe is going to be your new favorite dessert. It’s everything you love about a brownie—soft center, slightly crispy top—wrapped in a flaky pie crust. It’s simple, decadent, and the kind of dessert that gets requested again and again, especially when served warm with a scoop of vanilla ice cream. This is one of those classic Southern-style recipes that proves you don’t need a long list of ingredients to make something unforgettable. In fact, this fudge pie comes together with just a handful of pantry staples, and it’s so easy to make that it’s become my go-to when I need a last-minute dessert that still feels impressive. The first time I baked this pie was on a whim—I had leftover pie crust and a serious chocolate craving. I tossed together the ingredients in under 10 minutes, slid it into the oven, and crossed my fingers. What came out was a beautifully glossy pie with a crackly top and the fudgiest middle I’d ever tasted. One bite in, and I was hooked. Let’s get started with the ingredients and walk through the first few steps to baking this ultra-chocolatey treat.

Ingredients You’ll Need:

• 1/2 cup butter (1 stick)
• 2 oz unsweetened chocolate, chopped (or substitute with 1/3 cup unsweetened cocoa powder + 1 tablespoon butter)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Optional toppings:

• Whipped cream
• Vanilla ice cream

This recipe is wonderfully flexible. If you don’t have baking chocolate on hand, the cocoa powder and butter combo works just as well for a deep, fudgy flavor.

STEP 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Make sure your oven is fully heated before the pie goes in—this ensures the crust bakes evenly and the filling sets properly. If you’re using a homemade pie crust, roll it out and fit it into a 9-inch pie plate. Crimp the edges and set it aside. A store-bought crust works just fine too, which makes this recipe even quicker when you’re short on time.

STEP 2: Melt the Butter and Chocolate

In a small saucepan over low heat, melt the butter and chopped unsweetened chocolate together. Stir continuously until the mixture is smooth and completely melted. If you’re using cocoa powder and butter instead of baking chocolate, stir those together over low heat until blended into a paste. Once melted, remove from heat and let the mixture cool slightly. This is important—you don’t want the hot chocolate mixture to scramble the eggs when you add it to the batter later.

 

STEP 3: Whisk the Sugar and Eggs

In a medium mixing bowl, whisk together the granulated sugar and eggs until well combined. You’re not trying to beat them to a froth—just mix until smooth and glossy. This creates the base for your fudgy filling and helps give the pie that beautiful crackly top once baked.

STEP 4: Combine Wet Ingredients

Now, stir in the vanilla extract and then slowly add the slightly cooled chocolate mixture into the egg-sugar blend. Whisk until everything is fully incorporated. The mixture should look smooth, dark, and glossy—exactly what you want for a rich chocolate pie.

 

Finishing and Baking Your Best Fudge Pie

Now that your rich chocolate filling is smooth and ready to go, it’s time to bring everything together and get this pie into the oven. The next steps are simple but key to achieving that iconic fudgy texture with a slightly crisp, crackly top. This is the part where everything comes together—chocolate, crust, and all—and transforms into a warm, gooey dessert you’ll want to make again and again. Whether you’re baking it for a family dinner, a casual gathering, or just to treat yourself after a long day, this fudge pie will absolutely hit the spot. Let’s finish mixing and move on to baking.

STEP 5: Add the Dry Ingredients

To your chocolate mixture, add 1/4 cup all-purpose flour and 1/4 teaspoon salt. Stir gently until just combined. Don’t overmix at this stage—overworking the flour can make the texture a little dense. You’ll notice the batter is thick and glossy—just the way it should be. This step gives the pie just enough structure while still allowing it to stay soft and gooey in the center.

STEP 6: Fill the Pie Crust

Now it’s time to bring out your unbaked 9-inch pie crust. Place it on a baking sheet for easier handling (and to catch any drips). Pour the chocolate batter into the crust and use a spatula to spread it out evenly. It should come close to the top but not overflow. The filling will puff up slightly while baking and then settle as it cools.

 

STEP 7: Bake to Fudgy Perfection

Place the pie in your preheated 350°F (175°C) oven and bake for 25 to 30 minutes. You’re looking for the top to be set with a slight sheen, and a toothpick inserted near the center should come out with moist crumbs—not raw batter, but also not completely clean. This is where that signature fudgy texture comes from. If you bake it too long, the pie will firm up like a brownie. If you underbake, the center might not hold together. That moist crumb stage is the sweet spot. Once it’s done, remove the pie from the oven and place it on a cooling rack. Let it cool for at least 15–20 minutes before slicing. It will firm up more as it cools but still stay wonderfully gooey.

 

STEP 8: Let the Pie Cool Slightly

Once your fudge pie is baked to perfection, remove it from the oven and allow it to cool in the pan for at least 15 to 20 minutes. This helps the filling set up slightly so you can slice it cleanly. The center will continue to firm as it cools, but it should still be rich and fudgy when you cut into it. You can serve it warm if you love that molten texture, or let it cool to room temperature for a more classic, sliceable fudge consistency.

STEP 9: Slice and Serve

After the pie has cooled, it’s ready to serve. Use a sharp knife to slice into wedges and transfer to plates. For an extra indulgent treat, serve each slice with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A light dusting of cocoa powder or shaved chocolate

Whether warm or cool, this pie holds its own as a rich, chocolate-lovers’ dream. Perfect for any occasion—or no occasion at all.

Serving Suggestions:

You can serve this fudge pie warm, at room temperature, or even chilled—it’s delicious every way. Here are a few serving ideas to take it to the next level:

• A scoop of vanilla ice cream on a warm slice for the ultimate hot-and-cold contrast.
• Whipped cream and a dusting of cocoa powder for a simple but elegant finish.
• Fresh berries on the side to cut through the richness.

If you want to reheat slices later, just pop them in the microwave for 10–15 seconds. It brings the fudgy texture right back to life.

Tips for Perfect Fudge Pie Every Time:

1. Don’t skip cooling the chocolate mixture

If you add it while too hot, it can cook the eggs and create an unpleasant texture. Let it sit for 5–10 minutes before combining.

2. Use a pie shield if needed

If your crust edges start to brown too quickly during baking, loosely cover them with foil or a pie shield to prevent overbaking.

3. Want extra richness?

Fold in a handful of chocolate chips or chunks to the batter before baking. They melt slightly and make the center even more decadent.

 

Fudge Pie FAQ and Final Thoughts:

With your pie baked and cooling (or maybe already sliced and half gone), it’s easy to see why this dessert is a crowd-pleaser. Whether it’s for a special occasion or just a cozy night in, this Best Fudge Pie Recipe never fails to impress. But if you’ve still got questions—like how to store it, reheat it, or make a few tweaks—I’ve got you covered. Let’s wrap up with some frequently asked questions and helpful tips so you can bake this pie again and again with total confidence.

1. Can I use cocoa powder instead of unsweetened chocolate?

Yes. If you don’t have baking chocolate, you can substitute 1/3 cup unsweetened cocoa powder plus 1 tablespoon butter in place of the 2 ounces of unsweetened chocolate. It still gives you that deep chocolate flavor with great results.

2. How do I know when the fudge pie is done?

The pie is done when the top looks set and a toothpick inserted near the center comes out with moist crumbs, not liquid batter. The middle should still be soft and slightly jiggly—it firms up as it cools.

3. How should I store leftover fudge pie?

Store any leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If you refrigerate it, let the slices come to room temperature before serving or reheat gently in the microwave.

4. Can I freeze fudge pie?

Yes. Once completely cooled, wrap the pie or individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

5. What kind of pie crust works best?

A classic unbaked 9-inch pie crust, either homemade or store-bought, works perfectly. You can also use a graham cracker crust for a slightly sweeter twist—it will change the texture slightly but still tastes amazing.

6. Can I add mix-ins like nuts or chocolate chips?

Absolutely. Try adding ½ cup of chopped pecans, walnuts, or chocolate chips to the batter before baking for extra texture and richness.

7. Can this be made ahead of time?

Yes, this pie is a great make-ahead dessert. Bake it a day in advance and let it cool completely. Store at room temperature or in the fridge, and serve chilled or gently warmed.

Conclusion: A Rich, Reliable Dessert You’ll Make Again and Again

There’s a reason this Best Fudge Pie keeps making its way into kitchens across generations—it’s rich, simple, and completely satisfying. With just a few basic ingredients and a single bowl, you get all the indulgence of a fudgy brownie tucked inside a flaky pie crust. Whether you serve it plain, with ice cream, or piled high with whipped cream, this dessert is always a hit. It’s quick enough to make on a weeknight but special enough for holidays, birthdays, or potlucks. And because it’s so easy to customize with add-ins or toppings, you’ll find yourself turning to it again and again. Tried it out? I’d love to hear how your pie turned out—did you go classic, or did you add your own twist? Let me know what you paired it with, and happy baking! Print