Southern Fudge Pie


5 from 15 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

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

5 from 15 votes
A quick, simple recipe for decadent Southern Fudge Pie.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6


  • 2 (100 g) eggs, slightly beaten
  • 1 1/2 cups (297 g) sugar
  • 3 tablespoons (16 g) unsweetened cocoa powder
  • 1/4 cup (30 g) all-purpose flour
  • 4 tablespoons (57 g) butter, melted
  • 1/2 cup (113 g) evaporated milk
  • 1 teaspoon (5 g) vanilla extract
  • 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.


Calories: 453kcal | Carbohydrates: 70g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 227mg | Potassium: 150mg | Fiber: 2g | Sugar: 52g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 15 votes (2 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Misty says:

    5 stars
    Has anyone had the top crust crack when cooling. Is there something I can adjust to prevent that from happening? It looks so pretty and then cracks. Very delicious though!

    1. Robyn Stone says:

      Misty, 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.