This Chocolate Fudge Pie has a velvety smooth, soft, but firm and fudge-like texture, similar to a flourless chocolate cake. No flour, milk, cream, or corn syrup is involved in the filling. It’s not a pecan pie, but a few chopped pecans add flavor.
I don’t think you’ll find an easier or tastier chocolate fudge pie than this recipe that comes from the Dallas Community Recipes cookbook.
“Green Parrot Fudge Pie” was the name of this dessert in the cookbook. You can see the original recipe here on the Vintage Kansas City website. I have updated it and reduced the sugar some to make it more appropriate for modern tastebuds. There’s still plenty of richness and sweetness going on. Trust me.
I’m guessing you have the ingredients in your fridge or pantry right now. If not, they are readily available.
Another plus? No need to haul out the big mixer for this recipe. A whisk or big fork will do. That means you won’t have many dirty dishes. Winner!
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.
I borrowed a page from my Pecan Pie recipe. Heating the pie filling in advance translates to less bake-time. It will also bake more evenly. (I first saw this idea in a pumpkin pie recipe from America’s Test Kitchen.)
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 degrees F, so don’t heat it too long and go past that number.
The purpose of the 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.
Lemon juice helps to counterbalance the overall sweetness. You can not taste it in the finished pie.
Toasting brings out the flavor. Because the pecans are mixed into the filling, they won’t toast during the baking process. It’s different when you lay pecans on the top. Then they will toast while baking.
It’s so easy with a microwave. They are toasted in less than two minutes.
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.
Yes. After baking, let it cool completely. Wrap with plastic wrap and store in the fridge. It will be good for 4-5 days.
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 Half-Pie:
A half-recipe of the filling will fit nicely into a 7 or 7.5-inch pie plate. It will serve 6 people. The slices will be a bit smaller than average, but if you serve with ice cream, it will satisfy most sweet tooths.
How to make an unforgettable Chocolate Fudge Pie:
Before you start to mix the pie filling:
- Preheat the oven to 375 degrees F.
- Prebake your pie crust, if desired.
- Toast the pecans and chop them.
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.
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- 4 whole eggs
- 1 1/4 cups sugar
- 3 ounces unsweetened chocolate, melted
- 5 tablespoons butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon instant espresso
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup pecans, toasted and chopped
- One 9-inch pie shell, baked
- Mix eggs and sugar with a whisk in a microwave-safe bowl.
- Add melted butter and chocolate. (I melt the chocolate in a pyrex dish in the microwave for 2-3 minutes on MED speed.)
- Whisk in the remaining ingredients.
- Microwave the filling for 1-1.5 minutes on HIGH. Stir after the first 45 seconds. You want the temperature to approach 130 degrees F but not go over. Heating the filling will help it to cook evenly.
- Pour into a baked pie shell. Bake at 375 degrees for about 35 minutes. The pie should be puffy and set in the middle. It will continue to cook a little after 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.
1. If you have a 7-inch pie plate, cut the recipe in half. It will be the perfect size for 6 people.
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Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 416Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 112mgSodium: 127mgCarbohydrates: 51gFiber: 3gSugar: 40gProtein: 6g