This Fudge Pie is an old-fashioned southern U.S. dessert that comes together quickly with minimal effort. A basic pie crust (homemade or store-bought) is filled with a buttery chocolate filling and baked until just set. It can be served warm or cold. I personally prefer warm with whipped cream and strawberries.
Last Saturday, we spent the day with my grandparents (Evan’s great-grandparents!). We exchanged gifts and Evan got to open his first Christmas presents, a Mega Bloks set and a fish xylophone. I’m not sure who enjoyed the Mega Bloks more, Evan or Chad! I wanted to bring a dessert, but Chad and I had a Christmas party for his work the night before so I needed something that could be made quickly. This pie was a great option. I made the pie crust ahead of time and let it refrigerate. I then assembled and baked the pie on Friday night after the party so we would be ready to go first thing the next morning.
The exact texture of the pie can be controlled a bit with the baking time. I cooked the pie just long enough for the crust to turn lightly golden, but the center just set with a fudgy-brownie quality. After baking, the pie can be refrigerated and will develop a thick, creamy texture as shown in the photo above.
For a little nuttiness, try stirring in some chopped pecans before adding the mixture to the pie crust.
Adapted from Southern Pink Lemonade
1 (9 inch) pie crust, unbaked
1/2 cup (8 tablespoons) unsalted butter
1 cup sugar
1/4 cup flour
3 tablespoons cocoa powder
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees Fahrenheit and butter a 9 inch pie pan. Line with the pie crust.
Heat a medium saucepan over medium low heat. Melt the butter and whisk in sugar, flour, cocoa powder, and salt. Remove the saucepan from heat.
In a small bowl, whisk together eggs. While whisking, slowly drizzle in about 2 tablespoons of the cocoa filling to temper (slowly heat) the eggs. Whisk the eggs into the saucepan, then the vanilla extract. Pour the contents into the prepared pie crust.
Bake the pie for 20-25 minutes, until the center is set and the edges of the crust are golden. Cool on wire rack for 10 minutes. Serve warm or cool with whipped cream.