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 | ©

Southern Fudge Pie

A quick, simple recipe for decadent Southern Fudge Pie.
5 from 6 votes

Review Recipe

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Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 6
Author: Robyn Stone | Add a Pinch


  • 2 eggs slightly beaten
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 4 tablespoons butter melted
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla
  • 1 unbaked pie crust


  • Preheat oven to 400 degrees.
  • Mix eggs, sugar, cocoa powder, flour, butter, evaporated milk, and vanilla in a medium bowl until just combined. Do not overmix.
  • Pour into pie crust.
  • Bake at 400 degrees for 10 minutes and then reduce to 350 degrees for 30 minutes or until center puffs up a bit.
  • Allow to cool for the pie to completely set and serve.
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Robyn xoxo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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55 Comments Leave a comment or review

  1. 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!

    1. 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

      1. 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.

  2. 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!

    1. 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! 🙂

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

    1. 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?

  4. 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.

    1. Hi Deborah,
      Yes, you can freeze it. Bake pie, let it cool thoroughly, wrap tightly in plastic wrap, place in airtight freezer bags. It can be frozen up to 3 months. Then thaw in refrigerator. Enjoy! Thanks!

  5. Definitely delicious and easy peasy. I used a 9.5″ pie pan and it was about 2/3 full. When I make this again (Thanksgiving)I will 1 1/2 recipe and separate the eggs to make a meringue.

  6. My husband’s chocolate pie recipe is much more complex, but I was in a hurry, so I made this one instead. Honestly, I prefer this pie! It is delicious and so easy to make!!! I love the crunchy layer on top. I used a regular Ritz pie crust last time, but I am trying it with a cinnamon graham cracker crust tonight. I also added just a drop or two of molasses. We’ll see! Thank you for a wonderful recipe.

    1. Hi Olivia,
      Yes, the recipe is correct – there is flour in the pie.
      Thanks so much for mentioning – I’ll correct if I answered unclearly.
      Enjoy the pie – it’s sooo good! xo

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