Nancy's Chocolate Fudge Pie

Nancy's Chocolate Fudge Pie

Kimberly 0

"This is a wonderful pie that my grandmother Nancy Harding Clark use to make for me. It has been a family favorite for years and I share it in her loving memory. Save egg whites for use with meringue recipe."

Ingredients {{adjustedServings}} servings 306 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Mix in a medium saucepan and cook until thick the white sugar, cocoa, milk, flour, dash, salt, egg yolks, and butter flavoring. Add in the vanilla and margarine and remove from heat. Let cool.
  2. Put into baked pie crust and top with your favorite meringue recipe. Cool in refrigerator.
Tips & Tricks
Grandma's Egg Custard Pie

This sweet and creamy custard pie was a blue ribbon winner.

Fabulous Fudge Chocolate Cake

See how to make moist, rich chocolate cake.

Rate recipe

Your rating


Reviews 16

  1. 17 Ratings

Renee Marie

I'd give it five stars for taste, but the directions are alarmingly vague. The only way I know of to get a meringue on top of a pie is to bake it on, but the recipe says nothing about this, and when I did the fudge part liquified underneath the meringue. I put it in the refrigerator hoping it would solidify, and the meringue detatched from the crust and began floating. After a day in the fridge, the filling is still pretty runny. The whole mess tastes great, but the presentation leaves something to be desired.


Excellent recipe...I substituted 3 tbsp corn starch for the 6 tbsp flour. That was the only change I came out perfect! Thank you Kimberly for sharing this recipe with us!

Laura Fisher

It was delicious, but it never got firm. I froze it and made the mistake of removing it a half hour before dessert and it was soft pudding by the time it was served. I made two pies, one with flour and the other with starch and had the same problem with both. The second one, I kept in the freezer until it was served, and it's wonderful. I need to add more flour or starch, or just continue to freeze it. It was a hit on Thanksgiving, despite the problem. I had used an oreo cookie crust, and we put servings in cups with whipped cream - it was no longer a pie, but it tasted great!