If you love chocolate, you are in for a treat with this Fudge Pie. It resembles a pecan pie without the pecans! And has a rich and fudgy filling, just like Grandma used to make.
The Best Chocolate Fudge Pie Recipe
This is a straightforward pie to prepare and I love it during the holidays! Everyone loves chocolate and this is a quick and easy pie recipe that I like to make and bring to family gatherings and parties, especially Thanksgiving and Christmas. The filling is decadent and creamy, you will likely need to bring more than one pie so everyone can get a slice.
I make this dessert at home a lot, too. My kids have even requested it for their birthdays instead of a traditional cake! The homemade pie crust makes it extra special. There are few things better than a buttery, flaky crust. It’s just not the same when it’s store-bought.
Ingredients You’ll Need
Here is everything needed to make the most delicious and decadent chocolate fudge pie! If you want to skip some of the work and use a refrigerated pie crust, you can! I still love the homemade crust the best if I have time to make it.
For the Crust:
- Shortening: This is a crucial ingredient for a flaky crust.
For the Filling:
- Butter: I like to use unsalted in this recipe.
- Milk Chocolate Chips
- Milk: Whole or 2% are the best milk for the filling.
- Corn Syrup – you will use light corn syrup.
- Vanilla: Use pure vanilla extract if possible.
How to Make Fudge Pie
This is a really easy chocolate fudge pie recipe! Most of it is mixing all of the ingredients together and that’s it! The filling is heated on the stove, but it only takes a couple of minutes to come together.
For the Crust:
- Step 1. Add flour, shortening, and salt to a large bowl. Using a pastry cutter, cut the flour into the shortening. It should be small pieces that look like peas.
- Step 2. Next, crack the egg into a measuring cup and beat it to a lemon-yellow color. Then, stir in vinegar and water with the egg until combined.
- Step 3. Pour the egg mixture into the bowl and stir. You might have to use your hands but do not knead or overwork it. Once the ingredients are combined, it’s ready.
- Step 4. Divide the dough in half and place one piece on a flat surface.
- Step 5. Sprinkle with flour and roll out with a rolling pin. Make sure it is just large enough to cover the pie plate with a little hanging over the edges. Dust with more flour as needed.
- Step 6. Press the dough gently into the pie plate and pinch the edges. If there is any excess dough, trim it with kitchen shears. Set the crust aside.
Fudge Pie Filling:
- Step 1. Preheat the oven to 350 degrees F.
- Step 2. Heat a heavy bottom, medium saucepan over medium heat. Add butter and chocolate chips. Stir and melt until hot but not boiling.
- Step 3. Remove the pan from the heat. Whisk in sugar, flour, corn syrup, and eggs.
- Step 4. Once all of the ingredients are well incorporated, pour the filling into the pie crust.
- Step 5. Bake for 30 minutes. Remove from the oven and cool completely on a wire rack.
- Step 6. Top your fudge pie with whipped cream and serve!
How to Store Leftovers
Leftover chocolate fudge pie will stay fresh in the refrigerator for up to 4 days. There’s no need to reheat! This fudge pie recipe tastes great even when cold. I do not recommend freezing this pie. It changes the texture of the filling.
- You do not need to prebake the pie crust.
- Save the extra pie dough in the refrigerator for another pie! It will last up to 5 days.
- Double the filling recipe and use the extra crust to make 2 fudge pies!
- You also do not need to chill the pie crust before adding the filling and baking the chocolate fudge pie.
- Try dark chocolate chips for a richer chocolate flavor.
More Pie Recipes
- Reese’s Peanut Butter Cup Pie
- Chocolate Banana Cream Pie
- Strawberry Pie Cheesecake
- Christmas Pie
- No-Bake Chocolate Pie
- Sweet Potato Pie
Fudge Pie Recipe
For the Crust
- 3 cups flour
- 1 cup shortening
- 1/2 teaspoon salt
- 1 large egg beaten
- 1 teaspoon vinegar
- 1/2 cup water
For the Crust
- In a large bowl, add flour, shortening and salt. Using a pastry cutter, cut the shortening into the flour until it resembles small pea size pieces.
- In a 1 cup measuring cup, add the egg and beat until it's a light lemon color.
- Add the vinegar, and water, stir well
- Add the egg mixture to the flour mixture, stir together until well blended. You may have to work it with your hands to mix the ingredients, but don't knead it, or overwork it; mix just until blended.
- Divide the dough into two equal pieces. Using one piece of dough, place the dough on a solid surface. Sprinkle a little flour on top, and using a Rolling Pin, roll out the dough, sprinkling a little more flour if needed, until it's big enough to fit in the pie plate, and hang over the edge a little. Gently press the dough into the pie plate, and pinch the edges, and trim any remaining dough. Set aside.
For the Filling
- In a heavy bottom, medium saucepan, add butter and chocolate chips. Heat until completely melted and hot, but not boiling.
- Remove from heat, and stir in the sugar, flour, milk, corn syrup, vanilla, and eggs. Stir until well mixed.
- Pour the filling into the pie crust, and bake at 350 degrees for 30 minutes.
- Remove the pie from the oven to a wire rack to completely cool. When cool, top with whipped cream, serve, and enjoy!