A recipe for Chocolate Fudge Pie! This flaky pie crust is filled with a rich and buttery chocolate filling for quite the decadent holiday dessert.
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This Chocolate Fudge Pie is a delicious and easy dessert from the Southern United States and a particular Thanksgiving favorite. A basic pie crust (I’ve included a recipe for homemade, but you can swap for a store-bought refrigerated crust) is filled with a buttery chocolate filling and baked until just set. It can be served warm or cold after preparing ahead of time and storing in the refrigerator.
I personally prefer the pie warm alongside whipped cream and fresh strawberries. The kids like theirs with a drizzle of chocolate syrup.
The exact texture of the Chocolate Fudge 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-like quality. After baking, the pie can be refrigerated in an airtight container and will develop a thick, creamy texture when chilled.
To help create the buttery flaky texture for the pie crust, I used a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. I added just enough water (also chilled) to bring the dough together, but try to avoid adding too much. Overworking the dough will cause the pie crust to toughen a bit. Make sure to refrigerate the dough for at least 30 minutes before rolling out and transferring to the pie pan.
For a little extra texture and flavor, try stirring in some chopped pecans before adding the mixture to the pie crust.
Looking for more pie recipes?
Chocolate Fudge Pie Recipe
Adapted from Southern Pink Lemonade
Chocolate Fudge Pie
- 1 1/2 cups (180 grams) all-purpose flour
- 2 teaspoons (7 grams) granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons (145 grams) unsalted butter chilled and diced
- 3-4 tablespoons chilled water
Chocolate Fudge Pie:
- 12 tablespoons (170 grams) unsalted butter
- 1 1/4 cups (280 grams) granulated sugar
- 1/3 cup (45 grams) all-purpose flour
- 1/3 cup (25 grams) unsweetened cocoa powder
- Pinch salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
To make the pie crust:
- In a large bowl, combine the flour, sugar, and salt.
- Add the diced butter and blend in using two forks, your fingers, or a dough blender until combined with a crumbly texture and no pieces are larger than the size of a pea. Slowly add the cold water just until the dough comes together.
- Form the dough into a flattened disc, wrap in plastic, and refrigerate for 30 minutes or up to 2 days.
- Preheat oven to 350˚C (180˚C) and lightly grease a 9 inch (23 cm) pie pan.
- On a lightly floured surface, roll the refrigerated dough into an even, thin circle about 12 inches wide. Transfer to the prepared pie pan and decorate the edges as desired. Refrigerate until filling comes together.
To make the Chocolate Fudge Pie:
- 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 medium bowl, whisk together the eggs. While whisking, slowly drizzle in about 1/4 cup of the cocoa filling to temper (slowly heat) the eggs. Whisk the eggs into the saucepan, followed by the vanilla extract. Pour the contents into the prepared pie crust.
- Bake the pie until the center is set and the edges of the crust are golden, about 30-35 minutes. Allow the pan to cool on a wire rack for 10 minutes before serving. Serve warm or chilled with whipped cream.