Tricia's Fantastic Fudge Pie

Tricia's Fantastic Fudge Pie

Tricia Oxford 0

"Great pie for chocolate lovers. Very rich. Easy and delicious! Serve hot with vanilla ice cream and a sprinkling of nuts if desired."

Ingredients {{adjustedServings}} servings 426 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 51.1g
  • 16%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
  3. In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
  4. Bake in preheated oven for 30 to 40 minutes. Serve hot.
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Reviews 25

  1. 27 Ratings


My husband has begged me for four years to make him fudge pie. Something his grandmother used to make, but he was no help in describing and or finding a recipe. I tried this recipe for Valentines day for him as a surprise. He thought he was in heaven. Now I had never seen Fudge Pie before and was really surprised to find out that the center is supposed to be gooey. I baked mine 30 minutes and was starting to panic when it was still so runny, but he assured me this is what it is supposed to look like. I didn't care for it, thinking it tasted a little like an undercooked brownie, but he and my daughter thought it was great. Maybe mine wasn't very good because by the time I got to eat it, my piece was cold. I used the chips and had the whole thing in the oven in just minutes. I will make this again of course because my husband loves it so much.


This pie is super yummy. I agree with the others that you should NOT omit the chocolate chips. The recipe doesn't clarify, but pour the batter into an unbaked pastry shell. You will need a pie guard (or foil) for the last 20 minutes so the crust doesn't get too brown.


I thought this was wonderful...especially the next day. It simply melts in your mouth. I substituted the "buttery crunch crust"--found on this website--for a plain pie crust. Don't bake the crust first, though. Excellent recipe.