Fudgy Fudge Pie

"A longtime family favorite my grandmother's made for years and passed down. Very easy, very very rich -- like a wonderfully fudgier brownie, kind of. Great with a cup of coffee!"
photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by Anonymous photo by Anonymous
photo by eabeler photo by eabeler
photo by GaylaJ photo by GaylaJ
Ready In:




  • Melt butter; add flour, cocoa and sugar.
  • Beat eggs with fork and mix with cocoa mixture.
  • Pour into greased 10-inch pie plate.
  • Bake about 30 minutes at 375 degrees or until crust begins to form on top.

Questions & Replies

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  1. WyomingMoonDust
    I have made this endless of time and forgot to rate it... I don't tell everyone I make this for that it's easy as well pie to do.. I have made it to end a lobster steak dinner for guests. For birthdays and anniversaries and even holidays... everyone raves over it... Thanks for posting! <br/><br/>** I have made this as written, added different nuts almonds and macademias, I had added a marshmallow type topping and toasted it, aka smores pie my daughter's favorite My favoriite version is topped with strawberries and hot fudge sauce.. and just plain is incredible too! ~~<br/><br/><br/>After I sent in my review I noticed some people have trouble with this pie setting... I didn't.. I usually have it in the oven right before dinner is served and it has time to set by the time our tribe gets ready for dessert. <br/><br/>Also an electrical mixer is a must I let mine beat in my kitchen aid mixer on speed two for ten or so minutes never anything lower that five though. I found the more let it beat the better. This pie can also be made into thin layers,,, watch it carefully though... and make it like a truffle recipe. <br/><br/>If you have an imagination you can do ANYTHING with this recipe.. again thank you so very much newspapergirl.. which I could give it more than five stars it deserves...
  2. Rachchow
    This needs to be kept in the fridge for 2 hours before cutting. I tried cutting it after 30 minutes and it was too liquid. It needs time to firm up in the fridge. Also, i found this isn't good to eat fresh out of the oven...it should be from the fridge. It was a little bit on the sweet side, but still disappeared pretty quickly :)
  3. polo_sugar
    This is the nicest chocolate pie ever! The first time I made it it turned out perfectly. It was so quick and easy to make. I highly recommend it!
  4. MathMom.calif
    First of all, ridiculously simple to mix this batter up. I baked mine in the only 10-inch pie pan I own, which is a Pyrex glass dish. So I lowered the oven temp by 25 degrees to 350 and watched carefully from 25 minutes on. It never really formed what I considered a "crust" on the top. It came out very much looking like a baked layer cake, slightly rounded on the top, although that went down somewhat when it cooled. Yummy and definitely chocolaty. Similar to a brownie. Great with vanilla ice cream. Not super duper fudgy, but pretty fudgy. I had no trouble at all with mine being too soft in the middle or needing to chill it or anything like that. It did bet a bit too crispy near the glass edges of the pan. Overall yummy and I will probably make again some time when I need a quick and easy chocolate dessert. We were able to get away with cutting our pieces smaller than 1/8. UPDATE: Just wanted to add that this dessert seems to improve on sitting. I wrapped leftovers with plastic wrap and had another piece two days later. It seemed to have a better, moister and more solid texture.
  5. Izbit
    This was super! I doubled it and made it in a 13x9 pan (I knew a 10-inch pie plate would not feed my horde :D) They loved it! Especially with a little ice cream on top :D



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