Easy Southern Fudge Pie Recipes
This classic Southern fudge pie bakes up with a crackly top and a rich, gooey chocolate center. It’s quick to mix, perfect for weeknights or holidays.
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Servings:
Ingredients
Main Ingredients
- 7 tbsp melted unsalted butter
- 1.25 cup granulated sugar
- 0.33 cup unsweetened cocoa powder
- 3 large eggs room temperature if possible
- 0.33 cup evaporated milk
- 3 tbsp all-purpose flour
- 1.5 tsp vanilla extract
- 0.25 tsp kosher salt
- 1 9-inch unbaked pie shell
- 0.5 cup chopped pecans optional
- 0.25 cup semisweet chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Place the unbaked pie shell on a baking sheet.
- Melt the butter and let it cool slightly so it doesn’t scramble the eggs.
- Whisk sugar, cocoa powder, flour, and salt in a large bowl until evenly combined.
- Stream in the melted butter, whisking until glossy and thick.
- Whisk in the eggs one at a time until smooth and well blended.
- Stir in the evaporated milk and vanilla until the batter looks silky.
- Fold in pecans and chocolate chips if using.
- Pour the filling into the pie shell and smooth the top.
- Bake 32–38 minutes, until the edges are set and the center has a soft jiggle.
- Cool on a rack for at least 1 hour to set before slicing.
Notes
For a mocha twist, swap 2 teaspoons of the milk with strong coffee. Serve slightly warm with whipped cream or vanilla ice cream. Store leftovers covered at room temperature for 1 day or refrigerate up to 4 days; warm slices briefly before serving.
This recipe is an original creation inspired by classic Easy Southern Fudge Pie Recipes flavors. All ingredient ratios and instructions are independently developed.