Southern Fudge Pie

My mother-in-law, whom we all call Granna, makes a traditional Southern Fudge Pie that my son has now declared as his favorite pie ever. It’s not hard to see why he made such a declaration with it’s rich, creamy chocolate center and crisp top.

It’s a chocoholics dream pie by any way, shape or form of the imagination.

You can make this pie a few different ways to find how you like it best by changing the pie crust and the topping. You can use an unbaked pie crust or a graham cracker crust depending on which you have on hand or prefer. You can top it with meringue, a bit of whipped cream or simply serve it plain without any anything added like Little Buddy prefers.

Thankfully, like many Southern recipes, it’s just as simple as can be to make.

Here’s how you make it.

Crack your eggs and add them to a large bowl.



Pour in your sugar and flour…






melted butter…



and your evaporated milk.



Now pour in your vanilla.



And mix it all together.



Make sure it is all well-combined.



Pour it into your pie crust. Little Buddy wanted a graham cracker crust this time.

Bake until the pie has “puffed” just a bit and is set in the center.



Allow it to cool completely and then just sit back and watch the ones you love enjoy every single bite!


Southern Fudge Pie
Prep time
Cook time
Total time
A quick, simple recipe for decadent Southern Fudge Pie.
Serves: 6
  • 2 eggs, slightly beaten
  • 1½ cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • ¼ cup all-purpose flour
  • 4 tablespoons butter, melted
  • ½ cup evaporated milk
  • 1 teaspoon vanilla
  • 1 unbaked pie crust
  1. Preheat oven to 400 degrees.
  2. Mix eggs, sugar, cocoa powder, flour, butter, evaporated milk, and vanilla in a medium bowl until just combined. Do not overmix.
  3. Pour into pie crust.
  4. Bake at 400 degrees for 10 minutes and then reduce to 350 degrees for 30 minutes or until center puffs up a bit.
  5. Allow to cool for the pie to completely set and serve.
Robyn xoxo


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  1. 9


    oh what are you doing to me! This looks gloriously decadent, and i mean that in a good way not a ‘im going to avoid this cos its fattening’ way – calories shmalories, this looks SO worth it! :) Getting one big bookmark from me, will dream of this pie tonight im sure!

  2. 12


    Oh my heavens… I will have to make this. I do a Chocolate Friday on my blog – would you mind if I made it and posted a link here for the recipe???

  3. 17

    Mary says

    WOW!!!! DOUBLE WOW!!!!! This looks absolutely fantastic. Thanks for another great recipe with some family history.

    • 19

      Kathy Brown-Lowery says

      Hi Robyn, Made the Southern Fudge pie today and don’t know what I did wrong. It took a total cook time of 55 minutes and the whole top of the pie has cracks all over it (not that it really matters, can cover it with whipped cream). I followed the recipe exactly and my oven temp is correct. Any suggestions? Thanks so much

      • 20

        Robyn says

        Hey Kathy,
        I’m sorry you are having problems with this pie. It is one of our favorites. Some thoughts – just to be sure, you left it in your oven when you reduced the temperature from 400 to 350? You want the inside of the pie to be fudgy, fudgy. When you remove it from the oven after the 20 minutes at 350 and let it cool completely, it will continue to “set” a bit. The top should “puff” just a bit and will may even begin to show a slight crack, but if it is cracked all over it may have been in the oven too long.

        I sure hope this helps, because this pie is absolutely a family-favorite that gets eaten up in a hurry.

        Keep me posted.

  4. 23


    all i could say was omg, ooomg, OMG!! need to make this now. just a quick question: what size pie pan should i use to ensure the filling isn’t too thick or too thin :) thank you!

    • 27

      Robyn says

      I’m so glad you enjoy it, Missy. It’s one of my favorites to make it’s so easy – and everyone loves it, too! :)

  5. 28

    Vanessa says

    I followed your recipe exactly and left the pie in for the temp change. I even left the pie in longer (like 10-15 minutes at the 350 setting) since the other cook said that hers was all cracked, but I didn’t want to overcook mine. I got chocolate soup. And although, I’ll have to hang my head when I come to Thanksgiving empty handed, it should be yummy on some vanilla ice-cream later. Any suggestions for next time, Robyn?

    • 31


      No, my mother-in-law’s recipe doesn’t call for any flour. If you would like to add a bit, I would recommend about 1/3 cup all-purpose. The end result may set a bit quicker, but it will look more like a baked brownie pie than this version.

  6. 32

    Happy Cook says

    I tried this recipe, looks delicious in the pictures. The middle was SOUP! Even baked it for extra long. What did I do wrong?

    • 33


      Oh no! I hate you had trouble with it. This is one of those routinely requested recipes here, so I’m making it again this week. As I’m going through it, I’ll see if I can see where issues could’ve been. Did it not set more after cooling?

  7. 34

    joyce paris says

    your southern fudge pie looks like it has a crust on top as well as the bottom. But there is no mention in the instructions that there is a second crust on the top of the pie e. I don’t understand why your picture shows this of the pie.


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