Chocolate Fudge Pie

A rich, old-fashioned chocolate fudge pie with a soft, fudgy center and simple pantry ingredients. I love how easy this pie is to make, and it always turns out comforting and chocolatey without any fuss.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 People

Course: Dessert

Cuisine: American, Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

¾ cup Unsalted butter Melted and slightly cooled
1 ½ cups Granulated sugar White sugar
⅓ cup All-purpose flour
⅛ teaspoon Salt
⅓ cup Unsweetened cocoa powder Baking cocoa
1 ½ teaspoons Vanilla extract
3 large Eggs Room temperature
1 Pie crust 9-inch unbaked

Equipment

1 9-inch pie plate Glass works best
1 Mixing bowl Medium to large
1 Whisk or hand mixer Either one works
1 Measuring cups Dry and liquid
1 Measuring spoons Standard set
1 Rubber spatula For scraping batter
1 Cooling rack Helps pie set evenly

Method

Step 1

Preheat the oven to 350°F. Place the unbaked pie crust into a 9-inch pie plate and set it aside.

Step 2

Melt the butter and let it cool for a few minutes until warm but not hot.

Step 3

Pour the melted butter into a mixing bowl and whisk in the sugar until combined. The mixture may feel slightly grainy, and that’s okay.

Step 4

Add the flour, salt, and cocoa powder. Stir until everything is evenly mixed and smooth.

Step 5

Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract.

Step 6

Pour the chocolate batter into the prepared pie crust and smooth the top lightly.

Step 7

Bake for about 40 minutes, until the top looks set and the center has a slight softness.

Step 8

Remove the pie from the oven and let it cool completely on a rack before slicing.

Notes

I always try not to overbake this pie because the center sets more as it cools. A few small cracks on top are totally normal and give it that homemade look. I like serving it slightly warm or at room temperature, and leftovers keep well in the fridge for a few days.