Indulge in Decadence: An Irresistible Chocolate Fudge Pie (+Video)

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Sneak Preview: This irresistible Chocolate Fudge Pie with pecans has a velvety smooth, fudge-like texture, similar to a flourless chocolate cake. Ingedients include eggs, sugar, unsweetened chocolate, and lemon juice. A few chopped pecans add flavor.

two slices of deep dish fudge pie with pecans topped with whipped creamPin

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Are you a self-proclaimed chocoholic seeking to satisfy your cravings? Look no further than this tantalizing “Green Parrot Fudge Pie.” This delightful treat, inspired by a classic recipe from the Dallas Community Recipes cookbook, has been revamped to suit modern taste buds with reduced sugar content. See the original recipe here on the Vintage Kansas City website.

Three Reasons Why You’ll Want To Take Chocolate Fudge Pie to Every Party

  1. Brace yourself for a symphony of richness and sweetness that will leave everybody craving more.
  2. Mix the filling with a whisk or big fork. No need to haul out your big mixer.
  3. You probably already have the ingredients in your fridge or pantry right now.  If not, they are readily available. 

Ingredients and Substitutions

  • EGGS: I always use large eggs.
  • SUGAR: This recipe was formulated with granulated sugar. I have not tested the recipe with any substitutions since anything but regular sugar will change the texture.
  • UNSWEETENED CHOCOLATE: Ghiradelli is my favorite brand. I have not tried this with powdered cocoa.
  • BUTTER: Use salted or unsalted butter.
  • LEMON JUICE: Fresh lemon juice is preferred, but jarred lemon juice will work.
  • INSTANT ESPRESSO: (optional)Powdered instant espresso lends a more intense chocolate flavor to this decadent dessert.
  • VANILLA EXTRACT: Substitute ¼ teaspoon of almond extract if you prefer–or use both.
  • SALT: The amount is so small, it doesn’t matter. Use table, sea, or Kosher salt.
  • PECANS: (optional): Since the pecans are part of the filling, I like to toast them before adding them to the pie.
  • 9-INCH PIE SHELL: Make a pie crust from scratch or use a ready-made crust. Pre-baking is optional.

Variations

Chocolate Chili Fudge Pie

Add one-half to one teaspoon of cayenne pepper to the mix. Exactly how much depends on how much spice you like or can tolerate.

This is an adult version you will enjoy if you’re into sweet and spicy flavors in the same bite.

Chocolate Fudge Pie with Walnuts

Substitute walnuts for the pecans. I recommend you toast them the same way I do the pecans, using a microwave.

Toss the walnuts on a paper plate. Microwave on HIGH for 1 minute. Use your hands to quickly stir them and cook for another 15-30 seconds. They should smell toasty.

Chocolate Fudge Pie: Half-Recipe

A half-recipe of the filling will fit nicely into a 7 or 7.5-inch pie plate(paid link). It will serve six people. The slices will be a bit smaller than average, but if you serve them with ice cream, it will satisfy most sweet tooths.

A slice of chocolate fudge pie covered with powdered sugar and whipped creamPin

How To Make an Irresistible Chocolate Fudge Pie

Before you start to mix the pie filling:

  • Preheat the oven to 375˚F.
  • Prebake your pie crust, if desired.
toasting pecans Pin
Toast pecans in the microwave for 1 minute. Stir and microwave 30 seconds longer. Set aside to cool.
4 eggs in a bowl.Pin
Place 4 large eggs into a large microwave-safe mixing bowl.
4 eggs and sugarPin
Add the sugar and mix.
whisking butter in to eggs and sugarPin
Whisk in melted butter.
adding melted unsweetened chocolatePin
Then melted chocolate.
adding lemon juice to pie fillingPin
Add remaining ingredients.
adding in toasted, chopped nutsPin
(Optional) Add toasted and chopped pecans. Whisk.
microwaving the mixture to warm itPin
filling in a baked pie shellPin
Baked Chocolate Pie before slicingPin
This pie will puff up while baking, then fall like a soufflè as it cools.
sprinkling homemade fudge pie with powdered sugar using a small sievePin
Sprinkle pie with powdered sugar. It is best served with ice cream or whipped cream.

FAQ

Do I have to bake the pie crust first?

I have experimented with a baked crust and an unbaked crust. Both are good. It’s a personal preference.

The crust will be crispier and flakier if you bake it first. Use pie crust shields or foil strips to prevent over-browning on the edges.

If you don’t pre-bake the crust, count on adding at least 5-10 minutes to the bake time, especially if the crust is frozen.

Why do you heat the pie filling in the microwave before baking?

I borrowed a page from my Pecan Pie recipe. Heating the pie filling in advance translates to less baking time. It will also bake more evenly.

Be warned that every microwave oven varies depending on how old it is and the wattage. Watch the pie filling carefully the first time or two you make this recipe. Eggs begin to coagulate at 130˚F, so don’t heat it too long and go past that number.

What if I don’t have instant espresso?

The purpose of instant espresso is to intensify the chocolate flavor. You won’t taste any coffee flavor when you use it. It’s OK to leave it out.

Why add lemon juice to chocolate pie?

Lemon juice helps to counterbalance the overall sweetness. You can not taste it in the finished pie.

I don’t have time to toast the pecans. Does it really matter?

Toasting brings out the flavor. Because you will mix the pecans into the filling, they won’t toast during the baking process. When you lay pecans on top, they will toast while baking.

It’s so easy with a microwave. They are toasted in less than two minutes.

Is it normal for my fudge pie to crack as it cools?

Yes. This pie will puff up while baking. As it cools, it will deflate like a soufflè. The thin brownie-like crust on top may show a few characteristic wrinkles and cracks.

This pie is not especially attractive when you take it out of the oven. Powdered sugar is an easy foil to hide the cracks and look beautiful at the same time.

Can I make this pie ahead of time?

Yes. After baking, let it cool completely. Wrap with plastic wrap and store in the fridge. It will be good for 4-5 days.


Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

slice of chocolate fudge pie on a small plate with a fork on the side.Pin
Yield: 8 servings

Irresistible Chocolate Fudge Pie with Pecans

This pie is all about a velvety chocolate texture contrasted with a flaky crust and whipped cream or powdered sugar topping. It’s an indescribable treat for your taste buds.

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Video

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Ingredients
 

  • 4 large (200 g) eggs
  • 1 ¼ cups (250 g) granulated sugar
  • 3 ounces (85 g) unsweetened chocolate, melted
  • 5 tablespoons (70 g) butter, melted
  • 1 teaspoon lemon juice
  • 1 teaspoon instant espresso (optional)
  • 1 teaspoon vanilla extract
  • teaspoon salt
  • ½ cup (49 g) pecans, toasted and chopped
  • One 9-inch pie shell baked

Instructions

  • Mix 4 large (200 g) eggs and 1 1/4 cups (250 g) granulated sugar with a whisk in a microwave-safe bowl.
  • Add 3 ounces (85 g) unsweetened chocolate, melted and 5 tablespoons (70 g) butter, melted. (I melt the chocolate in a Pyrex dish in the microwave for 2-3 minutes on MED speed.)
  • Whisk in 1 teaspoon lemon juice, 1 teaspoon instant espresso, 1 teaspoon vanilla extract, 1/8 teaspoon salt and 1/2 cup (49 g) pecans, toasted and chopped.
  • Microwave the filling for 1-1.5 minutes on HIGH. Stir after the first 45 seconds. You want the temperature to approach 130˚F but not go over. Heating the filling will help it to cook evenly.
  • Pour into a pre-baked pie shell. Bake at 375˚F (190˚C) for about 35 minutes. The pie should be puffy and set in the middle. It will continue to cook a little after being removed from the oven, so it’s OK to be a tiny bit jiggly in the middle.
  • When your pie is cool, sprinkle with powdered sugar, if desired.
  • Serve with ice cream or whipped cream.
  • Refrigerate the pie after it has cooled completely.

Nutrition

Serving: 1slice | Calories: 445kcal | Carbohydrates: 49g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 233mg | Potassium: 178mg | Fiber: 3g | Sugar: 32g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 3mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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10 Comments

  1. Mary Lou Gist says:

    Paula, I always read your recipes and enjoy them greatly. I don’t cook much anymore at my age. Always intend to! But I really want you to continue your site because I am sure others enjoy it as much as I do.

    1. Hi Mary Lou,

      I’m so glad you took the time to write. Thank you for your encouraging words. I love to cook and experiment so it’s still fun. Have a great week.

  2. this pie looks amazing

  3. Do you use a regular 9 inch pie shell or a deep dish?

    1. Definitely a regular 9-inch. You could almost use an 8- inch-but it would fill to the top. Please send me a piece-I haven’t had it in awhile. 🙂

  4. The pie looks great and I think the coffee ice cream is a GREAT idea! I wonder if this would be good with a graham cracker crust (making it even easier?!?!?!?!?).

    On a different note, I tried your microwave method for toasting some coconut…. it seemed like it would be a good addition to Lemon Curd Ice Cream. The method was super easy and fast – I am a believer!

    Thanks for sharing!

  5. The pie looks amazing…I love what you did with the edges of your crust too 🙂

  6. Simply Life says:

    Oh that pie looks incredible!

  7. I know where you are coming from with all of the cookbooks. I pretty much do the same thing, which made me wonder just how many amazing recipes I haven’t tried yet. I tend to stay with what I’m comfortable with. That might have been a mistake.

  8. Looks yummy, almost like brownie pie.
    Mimi