Why You’ll Love This Recipe
I love how simple ingredients—like melted butter, sugar, cocoa, and eggs—transform into a decadent center that cracks slightly on top yet stays silky inside. It’s quick (about 45 minutes start to finish), crowd-pleasing, and tastes amazing with a scoop of ice cream or whipped cream .
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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unbaked 9‑inch pie crust
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½ cup butter, melted and slightly cooled
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1 cup granulated sugar
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2 large eggs, beaten
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1 teaspoon vanilla extract
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¼ cup all‑purpose flour
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¼ cup unsweetened cocoa powder
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1 cup semi‑sweet chocolate chips (optional but adds richness)
directions
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Preheat oven to 325 °F (165 °C).
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In a bowl I stir together sugar, melted butter, beaten eggs, and vanilla until smooth.
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In another bowl I whisk together flour and cocoa powder, then pour in the wet ingredients and mix until combined.
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I fold in chocolate chips if I’m using them.
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I pour the batter into the prepared pie crust.
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I bake it for 30 to 40 minutes, until the edges are set and the center still jiggles slightly.
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I serve it warm for a molten fudge experience or let it cool and chill for a firmer, custard‑like texture
Servings and timing
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Servings: 8 slices (9‑inch pie)
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Prep time: about 15 minutes
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Bake time: 30–40 minutes
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Total time: ~45 minutes
Variations
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Add chopped pecans or walnuts on top or within the filling for extra crunch.
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Sprinkle flaky sea salt over the top before baking for a sweet‑and‑salty contrast.
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Use a graham cracker crust for a different flavor profile.
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For deeper chocolate flavor, stir in a tablespoon of instant espresso powder or extra cocoa.
storage/reheating
I refrigerate leftovers in an airtight container for up to 3–4 days. To serve chilled slices at room temperature, I let them sit on the counter for about 15–20 minutes. For warmed servings, I heat individual slices in the microwave for ~15 seconds or a few minutes in a 325 °F oven—then add a dollop of ice cream or whipped cream.
FAQs
Can I make the pie ahead of time?
Yes—I often bake it the day before. Chilling overnight makes slicing cleaner, and I rewarm before serving if I want a molten fudge texture.
Can I skip the chocolate chips?
Absolutely. The pie is delicious without them, but they add a nice melty richness that enhances the fudge center.
How do I know the pie is done?
The edges should be set, but the center should still jiggle slightly—similar to brownie batter. It will continue to set as it cools
Can I freeze this pie?
Yes—I wrap it tightly in plastic wrap and foil, and freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
Gluten‑free option—what can I substitute for flour?
I use a gluten‑free blend cup for cup, or about 3 tablespoons of cornstarch mixed with almond flour to help it set.
Conclusion
Tricia’s Fantastic Fudge Pie is one of my go‑to desserts for maximum chocolate satisfaction with minimal fuss. Whether served warm for that decadent molten fudge feel or chilled for a creamy custard experience, it’s always a hit. I love how easy it is to whip up and how deeply satisfying every bite is. Enjoy!
