Southern Fudge Pie
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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!
Southern Fudge Pie
Ingredients
- 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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Robyn xoxo
can this pie be frozen if so would you need to cook it first
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!
Now you’ve gone and done it! 🙂
Made for Thanksgiving. Great recipe. Turned out great.
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.
The pie forms a “crusty” layer on top as it bakes.
I tried this recipe, looks delicious in the pictures. The middle was SOUP! Even baked it for extra long. What did I do wrong?
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?
No flour?!
This is delicious!! And so darn easy to make! Thanks for sharing.
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! 🙂
I’m not sure how I missed this before, but Lordy me… this is one awesome looking pie, Robyn!
Sounds like my Grannie’s Chocolate Pecan Pie,I will have to try this in her memory.
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!