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Delicious Southern Fudge Pie made with cocoa, sugar, flour, and eggs, served in a rustic setting.

Southern Fudge Pie

This Southern Fudge Pie features a crisp, crackly top and fudgy center, making it a chocolate lover's dream dessert that’s simple to prepare.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 9-inch pie crust Use refrigerated or homemade. Chill it while you mix the filling.
For the Filling
  • 1/2 cup butter, melted and slightly cooled Real butter is best for flavor.
  • 1 cup granulated sugar Balances the cocoa flavor.
  • 1/3 cup unsweetened cocoa powder Natural cocoa gives a classic flavor.
  • 3 large eggs, room temperature Helps the batter whisk together smoothly.
  • 3 tablespoons all-purpose flour Just enough to set without losing fudge-like texture.
  • 1/4 cup evaporated milk or heavy cream Adds body and a lush texture.
  • 1 1/2 teaspoons vanilla extract For warmth & roundness of flavor.
  • 1/4 teaspoon salt Essential to sharpen the cocoa flavor.
  • optional 1/2 cup chopped pecans or chocolate chips For added crunch or gooey pockets.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and place the rack in the center.
  2. Prepare the crust. Blind bake the chilled pie shell for 8 to 10 minutes if you want a crisper bottom, then cool slightly.
  3. In a medium bowl, whisk together sugar, cocoa, flour, and salt until lumps are gone.
  4. Whisk in melted butter until the mixture resembles wet sand.
  5. Add eggs one at a time, whisking well after each addition until the batter is glossy and smooth.
  6. Whisk in evaporated milk or cream and vanilla. If using, fold in pecans or chocolate chips.
  7. Pour the filling into the pie shell and smooth the top, tapping the pan gently to pop air bubbles.
Baking
  1. Bake for 35 to 40 minutes. The top should be set and crackly, with the center jiggling slightly.
  2. Cool on a rack for at least 2 hours before slicing.

Notes

Cool completely, then cover and keep at room temperature for up to 2 days, or refrigerate for 4 days. For freezing, wrap slices tightly and freeze for up to 2 months.