Green Parrot Chocolate Fudge Pie (Flourless-Style with Pecans)
Sneak Preview: This Green Parrot Chocolate Fudge Pie boasts a dense, flourless-cake texture with deep chocolate flavor, a crisp crust, and toasted pecans. Easy to mix by hand—no mixer or candy skills required.
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Craving something rich and chocolatey? This Green Parrot Fudge Pie has been a favorite of mine for years. It comes from an old Dallas community cookbook, but I’ve updated it slightly with less sugar to suit modern tastes.
You don’t need a mixer or fancy tools—just a whisk, a bowl, and a few ingredients you likely already have. The texture is smooth and dense, like a flourless chocolate cake baked into a pie shell. Add toasted pecans for crunch, and serve it with a dusting of powdered sugar or a dollop of whipped cream.
If you like chocolate pies, don’t miss this Microwave Chocolate Cream Pie, this Chocolate and Vanilla Pudding Pie with Stripes, or this French Silk Pie with a Scrumptious Pecan Cookie Crust.
Ingredients and Substitutions
- EGGS – Use large eggs for proper structure.
- GRANULATED SUGAR – Stick with white sugar for best texture.
- UNSWEETENED CHOCOLATE – Ghirardelli preferred; not tested with cocoa powder.
- BUTTER – Salted or unsalted; both work.
- LEMON JUICE – Fresh is ideal, but bottled works too.
- INSTANT ESPRESSO (optional) – Boosts chocolate flavor subtly.
- VANILLA EXTRACT – Almond extract also works in small amounts.
- SALT – Any type is fine; just a pinch.
- PECANS (optional) – Toast before adding for best flavor.
- 9-INCH PIE SHELL – Homemade or store-bought; pre-baking is optional.
Variations
Small-Batch Version – Halve the filling and bake in a 7-inch pie plate. Great for smaller gatherings or just the two of you.
Chocolate Chili Fudge Pie – Add ½ to 1 teaspoon cayenne pepper for a spicy-sweet twist.
Walnut Fudge Pie – Swap toasted walnuts for the pecans using the same method.
How To Make a Green Parrot Chocolate Fudge Pie
➊ Preheat oven: Set to 375°F (190°C). Prebake the pie crust if you prefer it crisp.
➋ Toast pecans: Microwave for 1 minute, stir, then heat 30 more seconds. Let cool.
➌ Mix eggs and sugar: Whisk eggs and sugar in a microwave-safe bowl.
➍ Add butter and chocolate: Whisk in melted butter and melted unsweetened chocolate.
➎ Add flavorings: Stir in lemon juice, vanilla, espresso (if using), salt, and cooled pecans.
➏ Warm the filling: Microwave for 1–1½ minutes, stirring halfway. Don’t exceed 130°F.
➐ Bake the pie: Pour into the crust and bake for 35 minutes, until puffed and mostly set.
➑ Cool and serve: Dust with powdered sugar if desired. Add whipped cream or ice cream.
?Tips That Make a Difference
- A splash of lemon juice balances the sweetness without adding a lemony flavor.
- Microwave the filling just enough to warm it—don’t let it cook. This helps it bake more evenly and reduces oven time.
- Toast pecans first for better flavor—they won’t toast in the pie.
- The pie will puff, then fall and crack. Powdered sugar makes a pretty cover.
Green Parrot Chocolate Fudge Pie (Flourless-Style with Pecans)
Video
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
- ⅛ teaspoon salt
- ½ cup (49 g) pecans, toasted and chopped
- One 9-inch pie shell baked
Instructions
- Whisk 4 large (200 g) eggs and 1 1/4 cups (250 g) granulated sugar in a large microwave-safe mixing bowl until combined.
- Add 3 ounces (85 g) unsweetened chocolate, melted and 5 tablespoons (70 g) butter, melted. (Melt the chocolate in a Pyrex dish in the microwave for 2-3 minutes on MED speed.)
- Stir 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 until puffed and mostly set.
- Cool completely, then dust with powdered sugar if desired.
- Refrigerate leftovers. Best served with whipped cream or ice cream.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Frequently Asked Questions
Do I have to prebake the crust?
It’s optional. Prebaking gives a crisper crust, but the filling bakes fine in an unbaked shell—just add 5–10 extra minutes.
Can I skip the pecans?
Yes. The pie works with or without nuts. You can also substitute walnuts.
How should I store leftovers?
Let the pie cool completely, then cover and refrigerate. It keeps well for 4–5 days.
Final Thoughts
This pie has stood the test of time for a reason. What started as a community cookbook find has become one of my favorite ways to satisfy a deep chocolate craving—no fuss, no fancy tools, just honest ingredients and a nostalgic flavor that never gets old.
Whether you’re sharing it at a gathering or sneaking a second slice after dinner, this fudge pie delivers every time.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Hi Paula – I am excited to have found your site and am looking forward to trying some of your recipes, including this version of one of my favorite pies ever. My mom always made it at holidays, and we all loved it! Unfortunately, I have lost mom’s original recipe and she has passed. I did try the link you posted with this article, but it seems broken. Would you be able to provide me with the original recipe? I promised a cousin I would send mom’s recipe. Thanks!
Hi DeAnn,
I sent a message to your email address. Let me know if you didn’t get it. Paula
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.
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.
this pie looks amazing
Do you use a regular 9 inch pie shell or a deep dish?
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. 🙂
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!
The pie looks amazing…I love what you did with the edges of your crust too 🙂
Oh that pie looks incredible!
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.
Looks yummy, almost like brownie pie.
Mimi