Dessert

Southern Fudge Pie Recipe

ByThomas Greene December 31, 2025December 31, 2025

Introduction

Southern Fudge Pie is a rich, chocolatey dessert with a smooth, fudgy texture that melts in your mouth. It’s a classic treat that pairs perfectly with vanilla ice cream and a drizzle of chocolate syrup for an indulgent finish.

A slice of dark brown chocolate chip cookie pie sits on a white plate with a floral pattern, showing a soft and gooey texture inside. On top of the slice is a scoop of creamy vanilla ice cream with smooth, slightly melting edges. Dark chocolate syrup is drizzled over the ice cream and pie, with small chopped nuts sprinkled around and a whole pecan placed on top of the ice cream. In the blurred background, there is the rest of the cookie pie in a glass pan and a bowl of vanilla ice cream. The plate is on a white marbled surface with some scattered pecans nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup salted butter
3 (1 ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup chopped pecans (or walnuts)
Vanilla ice cream, chocolate syrup, and chopped pecans for serving

Instructions

Step 1: Preheat your oven to 350°F. Lightly spray a 9-inch pie plate with nonstick cooking spray.
Step 2: In a small saucepan over low heat, melt the salted butter and unsweetened chocolate squares together, stirring frequently until smooth. Remove from heat and let it cool slightly.
Step 3: In a mixing bowl, beat the eggs with an electric mixer for about 5 minutes until light and frothy.
Step 4: Gradually add the sugar to the eggs, continuing to beat until fully blended.
Step 5: Slowly incorporate the melted chocolate and butter mixture into the egg and sugar mixture, stirring until combined.
Step 6: Add the flour and vanilla extract, beating gently just until combined. If using a stand mixer, scrape down the sides frequently to ensure even mixing.
Step 7: Fold in the chopped pecans by hand.
Step 8: Pour the batter into the prepared pie plate and bake on the middle oven rack for 35 to 40 minutes. The center should be firm but slightly soft when done.
Step 9: Allow the pie to cool completely before slicing. Serve topped with vanilla ice cream, a drizzle of chocolate syrup, and extra chopped pecans.

Tips & Variations

For a nut-free version, simply omit the pecans or substitute with toasted coconut flakes for added texture.
Using high-quality unsweetened chocolate will deepen the flavor and improve the pie’s richness.
Be careful not to overbake; the center should remain slightly soft to keep the pie fudgy.

Storage

Store leftover pie covered tightly in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave for about 15 seconds to soften before serving, or enjoy cold with ice cream.