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
has anyone tried making this ahead and freezing?
Jennifer, 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!
How should I adjust recipe? If the only crest I have is deep dish?
I’m sorry, Regina, but I haven’t adjusted this recipe for a deep dish pie crust. If you want to make a regular pie crust for this recipe, use my Pie Crust Recipe. It is really easy to make this pie crust.
This is the second time I have made this pie. Yesterday when I asked D what kind of pie he wanted this is the one he asked for. (And he is a fruit pie kinda guy). Excellent recipe and I like that I have all the ingredients on hand and don’t have to make a store run.
That is really a compliment from a “fruit pie kinda guy”, Nana. I’m so happy he loves this fudge pie. Thanks!
The cake was delicious
I followed the recipe exactly
I’m so glad you loved the pie, Kim.
Best of any I have tried
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!
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.
What size pie pan?
This recipe is for a 9-inch pie, Honey.
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!
You won’t prebake the pie crust, Molly. Hope you enjoy!
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
Oh, thank you so much, Tammy! I really appreciate your kind words. I love to hear that people really enjoy my recipes.
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!!
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?
Perfect and so easy!
My whole family loves it
Thanks, Addie! I’m so glad your family loves it. It has been a favorite with my family for years.