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…

cocoa…

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!

5 from 11 votes

Southern Fudge Pie

Dessert 45 mins

Southern Fudge Pie | ©addapinch.com
Prep Time 5 mins
Cook Time 40 mins
Servings 6
Author Robyn Stone | Add a Pinch
A quick, simple recipe for decadent Southern Fudge Pie.

Ingredients  

  • 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

Instructions 

  • 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.

Nutritional Information

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

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xoxo

Pies / Tarts / Cobblers Recipes

Robyn Stone

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

Leave a Comment

Your email address will not be published.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

Recipe Review




Comments

  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!

  2. absolutely, positively, no way, not gonna trust myself alone with this bad boy . . . nope . . . i cannot be trusted . . .

  3. 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???

  4. You’re right – this is another of those wonderful and easy Southern recipes. And a delicious one at that!!

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

  6. Oh Robyn, I just found this and can’t get over that crisp crust and fudgey center! Adding evaporated milk to the grocery list. 🙂

    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

    2. 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.

  7. 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! 🙂

  8. 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?

  9. 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!

  10. 5 stars
    I baked this pie last night and added a tablespoon of Cherry Brandy.. It turned out delicious..

  11. 5 stars
    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.

    1. 5 stars
      JUST LIKE MY GRANNY DOT’S!!!
      AMAZING!!! But, do you happen to know how many calories per slice??
      It’s soooo delicious! Thank you!

    2. I’m so happy you loved the pie and hope it brought back sweet memories of your Granny Dot, Tonya. The nutritional information has been added to the recipe. Thanks. xo

  12. 5 stars
    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

  13. 5 stars
    My granddaughter always asks for chocolate pie for holiday gatherings. This was, hands down, the best. Rave reviews from family.

    1. Thanks, Addie! I’m so glad your family loves it. It has been a favorite with my family for years.

  14. I have been searching for this recipe all over the internet! My grandmother in TN had this recipe and It is 80 years old! I lost her handwritten recipe and have tried to reconstruct it until I stumbled onto this one! Thank you so very much! My 75 year old daddy is so happy!!

    1. Donna, I’m happy this is the recipe like your grandmother made. These family heirloom recipes bring back so many sweet memories, don’t they?

  15. 5 stars
    Been making this for years! My ex’s grandmother gave me the recipe 15 years ago. It had only 2 table spoon milk and 1 table spoon flour. It was so good. But, Robyn, you took this pie to a new level! Your portions of ingredients are exactly right. A really good pie, became heavenly! I make this all the time. It’s my son’s “birthday pie” every year. He’s 31 now and would melt if I didn’t make him this pie every year! Bless you. I use your recipes more than anyone else’s online.
    Thanks, Tammy W.
    Mississippi

    1. Oh, thank you so much, Tammy! I really appreciate your kind words. I love to hear that people really enjoy my recipes.

  16. If I wanted to make this with a regular pie crust- how would I do that? I’m not sure if I should prebake the pie crust or not… Thanks!

    1. 5 stars
      I have made this pie for 40 years. I, too, lost the recipe years ago, but remembered every ingredient in it, just couldn’t remember the amount. I found your recipe and it is the same one. My family LOVES this pie, I have to make 4 every year for Thanksgiving! Thank you very much for publishing this and restoring our favorite pie!

    2. Lisa, it sounds like you and your family loves this pie as much as mine does. I’m so glad you found the recipe here.