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Fudge pie is a classic old-fashioned dessert that’s rich, smooth, and deeply chocolatey with that signature crackly top and fudgy center. It’s surprisingly easy to make with pantry staples, a premade pie crust, and a simple filling that comes together in minutes—no mixer needed.

What makes this version stand out is the balance of flavor and texture. A touch of espresso powder deepens the chocolate (without making it taste like coffee), and evaporated milk creates a silky, creamy filling that’s rich without being overly sweet. You can add pecans for a little crunch or leave them out for a more traditional, melt-in-your-mouth fudge pie.

Serve it slightly warm or fully cooled with a scoop of vanilla ice cream for an easy, crowd-pleasing dessert that feels nostalgic in the very best way.

If you love old-fashioned pies and easy, crowd-pleasing desserts, be sure to try my Million Dollar Pie, Chocolate Cream Pie, or Possum Pie next.

Let’s make this pie!

✨ Before You Begin

✨ This is a classic fudge pie: Think of it as a cross between a brownie and a custard—rich, soft in the center, with that delicate crackly top.

✨ Espresso powder = deeper chocolate flavor: It won’t make your pie taste like coffee. It simply enhances the chocolate and makes it taste richer.

✨ Pecans are optional: Add them for crunch or leave them out for a smooth, traditional fudge pie.

✨ Don’t overbake: The center should still have a slight jiggle when you take it out. It will finish setting as it cools.

Fudge Pie Ingredients + Key Notes

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

Unbaked Pie Crust: A refrigerated or frozen crust works great here. Blind baking ensures a crisp bottom that holds up to the rich filling.

Eggs: These create structure and give the pie its signature fudgy, custard-like texture.

Evaporated Milk: Adds creaminess without making the pie overly sweet. This is what gives the filling its smooth, balanced texture.

Semisweet Chocolate Morsels: Melt easily and provide deep chocolate flavor. Semisweet keeps everything rich without being too sweet.

Butter: Adds richness and helps create that silky, glossy filling.

Sugar: Sweetens the pie and helps form that thin, crackly top.

All-Purpose Flour: Just enough to stabilize the filling so it sets without turning cakey.

Vanilla Extract: Adds warmth and enhances the chocolate flavor.

Kosher Salt: Balances sweetness and intensifies the chocolate.

Espresso Powder (optional but recommended): Deepens the chocolate flavor without adding any coffee taste.

Pecans (optional): Add texture and a nutty contrast to the smooth filling.

🥣 How To Make Fudge Pie

Here’s a quick look at how to assemble this easy fudge pie (full instructions in the recipe card below).

Start by blind baking your pie crust until lightly golden—this keeps it crisp and prevents a soggy bottom.

Then melt the chocolate, evaporated milk, butter, and espresso powder together until smooth. Whisk in the sugar and flour, then add the eggs one at a time, followed by vanilla and salt. If you’re using pecans, stir them in last.

Pour the filling into the crust and bake until the edges are set and the center still has a slight jiggle. Let it cool before slicing so the filling can fully set into that perfect fudgy texture.

🔬 Cooking Science: Why This Fudge Pie Works

Fudge pie sits right between a brownie and a custard.

The eggs and butter create a rich, soft center, while the sugar forms a delicate crackly top as it bakes. A small amount of flour helps the pie set just enough to hold its shape without losing that signature fudgy texture.

The evaporated milk adds creaminess and keeps the filling smooth and balanced instead of overly dense or sweet.

⭐ Pro Tips

⭐ Use a shortcut crust if you want: A frozen or refrigerated crust works beautifully and saves time.

⭐ Blind bake for best results: You’re looking for a lightly golden crust that no longer looks like raw dough.

⭐ Watch the center, not the clock: The pie is done when the edges are set and the center is slightly jiggly—like a brownie.

⭐ Protect the crust edges: If they brown too quickly, cover with foil or a pie shield.

⭐ Let it cool before slicing: The filling continues to set as it cools, giving you clean slices and the perfect texture.

⭐ Optional flavor boost: Add a splash of bourbon or espresso powder to deepen the flavor even more.

Fudge Pie Variations (Classic + Southern Styles)

This recipe is incredibly flexible, and you can easily adjust it based on what you love.

Classic fudge pie: Skip the pecans for a smooth, traditional version.

Fudge pecan pie: Stir in chopped pecans for a little crunch and a Southern-style twist.

Extra chocolate version: Use chopped chocolate instead of morsels for a deeper, richer flavor.

No-espresso version: Simply leave it out—the pie will still be delicious, just a bit lighter in chocolate intensity.

What to Serve With Fudge Pie

Fresh + Crisp Sides

A light, fresh contrast helps balance the richness of fudge pie. A simple House Salad or fresh berries can brighten up the plate.

Comforting Sides

Keep things classic with a scoop of vanilla ice cream or a dollop of whipped cream to complement the warm, fudgy texture.

Cozy Breads

Not typically needed here, but a simple biscuit or shortbread on the side can make this feel like a full dessert spread.

Sweet Finishes

Round out your dessert table with a mix of textures and flavors like Hershey Pie, Peach Cobbler, orStrawberry Sheet Cake. This gives you a combination of rich, fruity, and creamy desserts everyone will love.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating

Warm slices gently in the microwave for 10–15 seconds to bring back that soft, fudgy texture.

Freezing

Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Make-Ahead

You can bake the pie a day in advance. In fact, the flavor and texture are even better after it has fully cooled and set.

Frequently Asked Questions

✦ How do I know when fudge pie is done?

The edges should be set and the center should still have a slight jiggle. It will continue to firm up as it cools.

✦ Should fudge pie be gooey in the middle?

Yes! The center should be soft and fudgy, similar to a brownie. Overbaking will make it dry.

✦ Can I make fudge pie without pecans?

Absolutely. Leaving them out gives you a smooth, classic fudge pie.

✦ Can I skip the espresso powder?

Yes. It’s optional, but it does enhance the chocolate flavor without adding a coffee taste.

✦ Why is my fudge pie runny?

It likely needed more baking time or hasn’t cooled long enough. The pie sets as it cools, so give it time before slicing.

Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗

More Classic Pie Recipes

If you love old-fashioned pies like this one, here are a few more classics to try next:

Banana Cream Pie – Silky vanilla custard layered with fresh bananas and topped with whipped cream for a timeless favorite.
Sugar Cream Pie – A rich, custardy pie with a caramelized top and simple pantry ingredients—an old-fashioned classic.
Blackberry Pie – Juicy, sweet-tart blackberries baked in a flaky crust for a bright, fruit-filled dessert.
Chess Pie – Smooth, buttery, and sweet with a delicate crackly top—simple Southern comfort at its best.
Butterscotch Pie – Creamy, deep caramel flavor with a velvety filling and light whipped topping.
Buttermilk Pie – Tangy, custard-style filling with a lightly golden top—rich, balanced, and wonderfully nostalgic.

Tried This Recipe?

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen