Chocolate Fudge Pie
Without exception, our family's favorite homemade pie! Reminiscent of a fudge-y brownie, this pie is so simple to throw together and it tastes amazing!
I'm Cindy and I blog at DIY Beautify. If a recipe makes it onto my blog, that's because it's been made a LOT and has become a family favorite! I invite you to hop over and check out all my recipes.
You'll need a pie plate, a medium size bowl, a whisk and a spatula to mix up the filling for this chocolate fudge pie.
This recipe came from my mother-in-law. She made a recipe book for us when Mr DIY and I got married in 1992. I love that she included the original source as well as who in the family favors it! You can see this chocolate pie was a favorite of Chris (Mr DIY) and now it's become a family favorite...notice the mess ;)
It's so easy to make and I love that you only dirty one bowl! Whisk the sugar, cocoa and flour together in a bowl until no lumps remain. Add the rest of the ingredients and whisk well until combined.
Scrape all that gooey, chocolate filling into a prepared pie shell and bake at 350° for 45 minutes*
*Note: my oven bakes hot, so I adjust the temperature to 345° and lower the baking time to about 38-40 minutes. You don't want to overbake this pie! A toothpick inserted in the pie will NOT come out clean! You can tell it's ready once the edges are pulling away from the crust slightly. There should still be some wiggle, but the pie will continue to cook and set up as it cools.
About halfway through baking, I top with a piece of tin foil with a circle ripped in the center to protect the crust from getting too brown.
You want to let this pie cool completely before digging in. I know, it's hard to wait but the fudge-y center will set up nicely and just taste better once it's cool!
Serve with homemade whipped cream for a delicious chocolatey experience!
Chocolate Fudge Pie
- unbaked pie shell (prepare in pie plate and set aside)
- 1-1/4 cups white sugar
- 4 Tbs cocoa powder
- 1 Tbs flour
- 2 beaten eggs
- 1/2 cup melted butter
- 1/2 cup half and half (or evaporated milk)
- 1 tsp vanilla
- Preheat oven to 350°
- Prepare pie crust.
- Whisk together the sugar, cocoa flour in a medium bowl until no lumps remain.
- Then add eggs, butter, half and half and vanilla and whisk well.
- Use a spatula to scrape the filling into prepared crust.
- Bake for 40-45 minutes or until edges are just barely pulling away from the crust. Pie should still wiggle.
- After 20 minutes of baking, cover pie with tin foil square with the center ripped out. This will prevent edges of crust from getting too brown.
- Let pie cool completely, then serve with whipped cream.
- The original recipe calls for evaporated milk. I didn't have it one day when we were craving this pie, and after a quick Google search, I discovered you can substitute half and half in equal measure!