Hello all,

After Tuesday’s post about my mother’s fudge pie being my favorite dessert, I had numerous people inquire as to what a fudge pie actually is.  I was a little surprised that so many people had never had fudge pie.  After talking about it, I think most of you would call it chocolate pie, but it’s richer than most chocolate pies I’ve had.  I think that’s why it’s called fudge pie instead.

So, I emailed my mother and asked her if she would share the recipe.  She said she would be honored to do so.  Below is the recipe, in its entirety.  I love the “emergency” comment.  Gotta love her.  ;-D  So here we go.


Fudge Pie

This recipe makes 2 large (deep dish) pies.

Preheat oven to 400 degrees.

1 stick real butter

6 Tablespoons Hershey’s cocoa

4 whole eggs (do not beat – they must be added one at a time)

3 cups sugar

1-1/2 teaspoons pure vanilla flavoring

1 cup Pet or Carnation evaporated milk


Mix the cocoa and sugar together.

Melt butter in a heavy saucepan or in the microwave in a microwave-safe container.

Add the cocoa/sugar mixture in the melted butter and stir well.  Add the eggs in one at a time and mix well before you add the next egg.  DO NOT BEAT – you must stir in everything.  If you beat this mixture it will separate when baked.  Add milk and vanilla flavoring and stir together until fully mixed.  This mixture will be thin.

Pour into two nine-inch or two deep dish unbaked pie shells (I usually sprinkle a little flour in the bottom of my pie shells to keep them from getting soggy) and bake at 400 degrees for ten minutes.  Then reduce the oven to 350 degrees and bake until the pie is firm when shaken.  Do not overcook – usually about 25 minutes – but check it often.  If you bake it too long it will get hard around the edges.  If the pie filling shrinks some and cracks on the top, that is ok.

If the pie crust is getting too brown before the filling sets, just place another pie pan on top of it until the pie is done.

You may have to make a couple before you learn exactly how long to bake it.  If it comes out too runny, just scoop it up and eat it. Ha!

If you prefer to eat one and save the other one, you can freeze the other pie for a couple of months – just be sure the pie is cold before putting in the freezer.  I put them in a gallon freezer Ziplock bag  and I keep them in the freezer for emergencies.  It takes about 30-45 minutes to thaw.  This pie will not get soggy after freezing.



Well, there you go.  If you try the recipe, I’d love to know if you get good results on the first try, or if it is runny do you “just scoop it up and eat it.”  LOL.  I hope you enjoy it as much as I have through the years.