Why You’ll Love This Recipe

This fudge pie is the perfect balance between a chocolate brownie and a classic pie. It has a crisp top, a soft and fudgy center, and a deep, rich chocolate flavor that melts in your mouth. Plus, it’s quick to prepare, making it a go-to dessert for holidays, dinner parties, or just a weeknight treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie crust
1 cup semisweet chocolate chips
½ cup butter
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
½ cup chopped walnuts (optional)

Directions

1. Preheat the Oven

Preheat your oven to 350°F (175°C).
Place the unbaked pie crust into a 9-inch pie dish.

2. Melt the Chocolate

In a microwave-safe bowl, combine the chocolate chips and butter.
Microwave in 30-second intervals, stirring in between, until melted and smooth.

3. Mix Sugars and Eggs

In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

4. Combine Mixtures

Gradually stir the melted chocolate mixture into the sugar and egg mixture.

5. Add Dry Ingredients

Add the flour and salt, stirring until just combined.
Fold in the chopped walnuts if using.

6. Fill the Pie Crust

Pour the batter into the unbaked pie crust.
Smooth the top with a spatula.

7. Bake

Place in the oven and bake for 25-30 minutes, or until the edges are set but the center remains slightly soft.

8. Cool and Serve

Let the pie cool on a wire rack before slicing.
Serve warm or at room temperature with vanilla ice cream or whipped cream.

Servings and Timing

Servings: 8 slices
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Calories per serving: 350 kcal

Variations

Nut-Free: Skip the walnuts for a smooth, ultra-fudgy texture.
Dark Chocolate: Use dark chocolate chips instead of semisweet for a richer flavor.
Espresso Kick: Add ½ teaspoon espresso powder to enhance the chocolate depth.
Caramel Drizzle: Drizzle caramel sauce over the top before serving.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Reheating: Warm slices in the microwave for 15-20 seconds for a gooey texture.
Freezing: Wrap in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, but the pie will be sweeter. Dark or semisweet chocolate gives a richer taste.

How do I know when the pie is done baking?

The edges should be set, but the center should be slightly soft, like a gooey brownie.

Can I use a store-bought pie crust?

Yes! A pre-made or frozen pie crust works just as well.

What can I serve with fudge pie?

Try it with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

Can I make this pie ahead of time?

Yes, bake it a day in advance and store it at room temperature or in the fridge.

Can I add peanut butter?

Absolutely! Swirl ¼ cup of peanut butter into the batter before baking.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour blend works great in place of all-purpose flour.

How do I make the top crispier?

Bake for an extra 2-3 minutes to achieve a more crackly top.

Can I double the recipe?

You can bake two pies at once, but make sure they have room to bake evenly.

Can I turn this into mini fudge pies?

Yes! Bake in muffin tins with pre-cut pie dough circles for about 15-20 minutes.

Conclusion

Tricia’s Fudge Pie is the perfect chocolatey, gooey, and rich dessert for any occasion. Easy to make with simple ingredients, it’s a must-try recipe for anyone who loves a deep chocolate flavor in a soft, fudgy pie. Serve it warm with ice cream, and watch it disappear fast!

Tricia’s Fudge Pie

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Author: Julia
Total Time: 40 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Tricia’s Fudge Pie is a rich, gooey chocolate dessert with a crisp top and fudgy center. Made with simple ingredients like chocolate, butter, and sugar, this pie is easy to prepare and perfect for any occasion. Serve it warm with ice cream or whipped cream for the ultimate indulgence!

Instructions

Preheat Oven: Preheat to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish.
Melt Chocolate: In a microwave-safe bowl, melt chocolate chips and butter in 30-second intervals, stirring until smooth.
Mix Sugars & Eggs: In a separate bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract.
Combine Mixtures: Gradually stir the melted chocolate into the sugar-egg mixture.
Add Dry Ingredients: Stir in flour and salt until just combined. Fold in walnuts, if using.
Fill & Bake: Pour batter into the pie crust and smooth the top. Bake for 25-30 minutes, until the edges are set but the center is slightly soft.
Cool & Serve: Let the pie cool before slicing. Serve warm or at room temperature with ice cream or whipped cream.

Notes

Nut-Free: Skip the walnuts for an ultra-fudgy texture.
Dark Chocolate Option: Use dark chocolate chips for a richer flavor.
Espresso Kick: Add ½ teaspoon espresso powder to enhance the chocolate depth.
Caramel Drizzle: Drizzle caramel sauce on top before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American