Fudge Pie

Fudge Pie

Debbie Rowe 0

"If you love chocolate you'll love this pie."

Ingredients {{adjustedServings}} servings 350 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
  2. Lower the oven temperature to 325 degrees F (165 degrees C).
  3. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
  4. Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
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Reviews 80

  1. 97 Ratings


My family has been making this pie for years with two small changes. 1-Melt the butter and 2- Dont pre-bake the crust but rather bake at 300 degrees for 45-50 min and it turns out beautifully without the crust being overdone. My husband can eat half of this pie by himself!!


I made two pies at once. I used store bought deep crusts, and baked them for 10 minutes instead of the directed 15+. I mixed the sugar and melted butter first, added and mixed the eggs, added and mixed in the vanilla, added and slowly mixed in the cocca, and finally added and mixed in the flour. I used the amounts given in the recipe exactly. (just doubled) I had to bake these two for 52 mins. I am glad I used the Deep crusts, because the filling baked all the way up to the top of them. I let them cool completely, then topped with coolwhip, and sprinkled the top with mimi morsels. They turned out beautiful and were awesome pies! This recipe is a keeper! *Update* I made this without melting the butter first and it ruined the recipe. Melted butter is a must!!!


This is like a brownie filling in a pie crust. It is very rich, and has a very interesting taste. I served it topped with whipped cream. I think it is better after it has been chilled and has firmed up a little. Per the earlier reviews, I first creamed the sugar and (softened) butter, then beat in the eggs and vanilla, and finally added the dry ingredients. I had to bake it much longer than indicated - probably closer to 40-45 minutes. Next time, I would barely bake the crust before adding the filling. The edges of the crust got a little dark, since the pie had to bake so long. Next time, I might try to add mini mint-chocolate chips to the batter before baking. Yum!!