I appreciate this recipe because it uses simple pantry ingredients and takes very little effort. I like how the pie has crisp edges with a soft, fudgy center. I also enjoy that it works just as well for casual family dinners as it does for special occasions.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 oz unsweetened chocolate ½ cup salted butter 1 ¼ cup sugar ¼ cup all-purpose flour ½ tsp vanilla 3 eggs Chocolate sauce and ice cream for toppings
Directions
I start by preheating the oven to 350°F and greasing a 9-inch pie pan, then setting it aside.
I add the unsweetened chocolate and butter to a saucepan over low heat, stirring constantly until everything is fully melted and smooth. I remove the pan from the heat once melted.
I whisk in the sugar, flour, vanilla, and eggs until the batter is smooth and well combined.
I pour the batter into the prepared pie pan and bake it for 27 minutes. I like serving the pie warm with chocolate sauce and ice cream on top.
Servings and Timing
I make this pie to serve 6 slices. I plan for about 15 minutes of prep time, 27 minutes of baking time, and a total time of roughly 42 minutes.
Variations
I sometimes add chopped nuts like pecans or walnuts for extra texture. I like stirring in chocolate chips when I want even more richness. When I want a deeper flavor, I add a pinch of espresso powder to the batter.
Storage/Reheating
I store leftover fudge pie covered at room temperature for one day or in the refrigerator for up to three days. I reheat slices gently in the microwave for a few seconds to bring back the warm, fudgy texture.
FAQs
Can I make fudge pie ahead of time?
I often bake it earlier in the day and reheat slices just before serving.
How do I know when the pie is done?
I look for set edges with a slightly soft center that firms up as it cools.
Can I use unsalted butter instead?
I can use unsalted butter, but I add a small pinch of salt to balance the sweetness.
Does this pie need a crust?
I like that this recipe does not require a crust, which keeps it simple and fudgy.
Can I double the recipe?
I double it easily by baking in a larger pan and adjusting the bake time.
Is this more like cake or brownie?
I find it closer to a chewy brownie with a rich, dense texture.
Can I freeze fudge pie?
I freeze individual slices wrapped tightly for up to two months.
What toppings work best?
I enjoy ice cream, whipped cream, or a drizzle of chocolate sauce.
Can I reduce the sugar?
I reduce it slightly, but I keep most of it to maintain the classic texture.
Should I serve it warm or cold?
I prefer serving it warm, but I also enjoy it chilled straight from the refrigerator.
Conclusion
I love making this fudge pie when I want a dessert that feels comforting, rich, and satisfying. I find that its deep chocolate flavor and simple preparation make it a recipe I return to whenever I need an easy but decadent treat.
