've been making these for years and people lose their mind over them every time. They seem like a special homemade treat, but even my 10 year old can make them by herself. A FABULOUS dessert that couldn't be easier! If you've never had these before they are a must make!" Must express something to keep getting my recipes.

 

Introduction & Why This Pie Works

This pie is designed to satisfy the chocolate lover in you. The filling is dense, fudgy, rich, and melts in the mouth. It combines melted butter, cocoa (or chocolate), eggs, sugar, flour (or a small amount of structure), vanilla, and a pie shell. It bakes until the edges are set but the centre remains slightly gooey. The result is reminiscent of a brownie-pie hybrid—thin crust, deep chocolate flavour, and a luscious texture.

From a technical viewpoint:

• The melted butter and cocoa/ chocolate form the base of intense flavour and fat rich texture.

• Eggs provide structure, setting the filling as it bakes.

• Sugar sweetens and also helps with fudgy texture because it retains moisture.

• A small amount of flour (or sometimes cocoa powder) gives just enough structure to slice cleanly without being cake-like.

• The pie crust acts as a stable container and contrast to the filling.

• Baking until the edges are firm but the centre still holds a gentle jiggle allows that “melt-in-your-mouth” quality.

According to one source, the recipe uses about ½ cup butter, 1 cup sugar, ½ cup flour and cocoa powder and 2 eggs in a 9-inch pie shell. lovetocookrecipes.com+3master-recipes.com+3tfrecipes.com+3 Another version uses 1 cup sugar, ½ cup butter, ¼ cup flour, ¼ cup unsweetened cocoa powder, 2 eggs, 1 tsp vanilla, 1 cup semi-sweet chocolate chips, in a 9-inch crust. lovetocookrecipes.com

So what follows is a full recipe built from these sources, expanded with detailed technique and commentary.

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Ingredients (for one 9-inch pie, about 8 servings)

Crust / shell

• 1 unbaked 9-inch pie crust (store-bought or homemade)

  • You can use a standard flaky pastry crust or a shortcrust. If you prefer extra stability you could use a deep-dish, but the standard size works best for this filling.

Filling

• ½ cup (1 stick, ~113 g) unsalted butter, melted and slightly cooled

• 1 cup granulated white sugar

• 2 large eggs, beaten

• 1 teaspoon vanilla extract

• ¼ cup (30 g) all-purpose flour

• ¼ cup (25 g) unsweetened cocoa powder

• 1 cup (≈170 g) semi-sweet chocolate chips (optional but recommended for extra chocolate richness)

• Pinch of salt (optional, enhances chocolate)

• Optional mix-in: ½ cup chopped walnuts or pecans (for texture and nutty contrast)

Serving suggestions / toppings

• Whipped cream or vanilla ice cream (warm pie)

• Drizzle of chocolate or caramel sauce

• Sea salt flakes (for flavour contrast)

• Extra chopped nuts on top

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Equipment Needed

• 9-inch pie dish

• Mixing bowls (one for wet ingredients, one for dry)

• Whisk and/or spatula

• Saucepan or microwave-safe bowl (for melting butter & chocolate)

• Measuring cups and spoons

• Oven pre-heated to correct temperature

• Cooling rack

• Sharp knife (for clean slices)

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Step-by-Step Instructions

Step 1: Prepare the Oven & Pie Shell

Preheat your oven to 325 °F (165 °C) — this lower temperature allows the filling to bake gently, set without over-cooking, and keeps the centre slightly gooey. master-recipes.com+1
Place your unbaked pie crust in the 9-inch pie dish (if making homemade, roll out and fit into dish, crimp edges). If your crust tends to shrink, you can blind-bake for about 5–7 minutes, then proceed. But for simplicity the recipe works with the unbaked shell.

Step 2: Melt Butter (and Chocolate Chips)

In a microwave-safe bowl (or in a small saucepan over low heat) melt the butter until fully liquid and hot.
If you’re using the optional chocolate chips, add them to the melted butter and stir until smooth and fully melted. (Some sources omit the chips and just rely on cocoa powder and flour. master-recipes.com+1 )
Set the melted mixture aside to cool slightly but not cold—too hot can cook the eggs prematurely.

Step 3: Mix Wet Ingredients

In a medium bowl, whisk together the sugar and the beaten eggs until well combined. Add the vanilla extract and a pinch of salt (if using). Then slowly pour in the melted butter (and chocolate mixture) while whisking, until everything is blended.
This step ensures the sugar is incorporated, the eggs are distributed, and the fat/chocolate base is evenly mixed.

Step 4: Combine Dry Ingredients & Integrate

In a separate bowl combine the flour and cocoa powder. Whisk together to break up any lumps. Gradually add the dry mixture to the wet mixture, folding gently until just combined. If you opted for chopped nuts, fold them in now as well.
Avoid over-mixing—the goal is fully incorporated but not aerated. Over-mixing can cause the texture to turn more cake-like rather than fudgy.

Step 5: Assemble & Bake

Pour the filling into the prepared unbaked pie crust, smoothing the top with the back of a spatula. Make sure the filling is evenly distributed.
Place the pie into the pre-heated oven and bake for 30 to 40 minutes (time depends on your oven and how “gooey” you like the centre). Many sources suggest baking until the edges are set and the centre is just slightly jiggly when you gently shake the dish. lovetocookrecipes.com+1
For example one listing gives “bake 30-40 minutes at 325 °F” for this recipe. master-recipes.com
If you used chocolate chips, the baking may take a little longer because of the added melted chocolate mass—so check doneness accordingly.

Step 6: Cool & Serve

Once baked, remove the pie from the oven and set it on a cooling rack. It is best to let it cool for at least 20-30 minutes so the filling firms up and slices cleanly. Some prefer to serve warm (with a scoop of vanilla ice cream) for maximum gooeyness; others refrigerate for several hours and serve chilled.
When ready to serve, slice into 8 pieces and optionally add toppings like whipped cream, ice cream, chopped nuts, caramel drizzle or sea salt.
Enjoy!

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Tips & Techniques for Best Results

• Use quality chocolate / cocoa: The flavour of your chocolate or cocoa powder will dominate, so choose a good brand.

• Eggs at room temperature: They incorporate more evenly and give better texture.

• Don’t over-bake: Since you’re going for fudgy, not cake-like, pull the pie when the centre just moves slightly. It will continue to set as it cools.

• Crust considerations: If your crust shrinks or bubbles, you might blind-bake a little or dock the bottom. If you want extra buttery flavour, use a butter-based crust rather than shortening.

• Gooey vs firm preference: If you like a more set filling (less jiggle), bake closer to the 40 minute mark; if you want maximum fudge-like goo, aim closer to 30 minutes.

• Serving temperature: Warm gives the “lava” fudge feel; chilled gives a firmer slice and slower melt. Choose based on preference.

• Storage: Cover and refrigerate leftovers; can be reheated for a few seconds in the microwave for gooey texture.

• Nut inclusion: Nuts are optional but give great texture contrast; if you or guests have nut allergies, omit them without compromising the core fudge flavour.

• Flavor twists: You can stir in a teaspoon of espresso powder into the filling to deepen chocolate flavour, or top with sea salt flakes for sweet-salt contrast.

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Variations & Customizations

• Nut-free version: Simply omit the chopped walnuts/pecans.

• Extra-chocolate version: Use dark chocolate chips and/or a higher cocoa percentage; you could even melt in a bar of good quality dark chocolate rather than chips.

• Salted caramel top: Bake as directed, then just before serving drizzle salted caramel sauce on each slice and sprinkle sea salt.

• Boozy twist: Add 1 to 2 tablespoons of bourbon, rum or coffee liqueur to the melted butter-chocolate mixture for an adult version.

• Gluten-free crust: Use a gluten-free pie crust (store-bought or homemade) and ensure the flour is substituted accordingly (e.g., gluten-free all-purpose flour).

• Vegan / dairy-free: Use dairy-free butter substitute and dairy-free chocolate chips; use a flax-egg substitute (1 tbsp ground flaxseed + 3 tbsp water per egg) though texture may slightly vary.

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Serving Suggestions

• Serve a warm slice topped with a scoop of vanilla bean ice cream, allowing the cold ice cream to melt into the warm fudge pie.

• Garnish with a dollop of whipped cream and a sprinkling of chopped nuts or cocoa nibs.

• For a festive presentation, dust cocoa powder lightly on the plate, place the pie slice, drizzle chocolate or caramel sauce artistically around, and top with a mint sprig.

• Pair it with a strong espresso or a dessert wine (like port) for a sophisticated dessert course.

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Approximate Nutritional Information (per slice, based on 8 slices)

This is a rough estimate (actual values depend on exact ingredients):

• Calories: ~ 400-450 kcal

• Fat: ~ 22-25 g

• Carbohydrates: ~ 45-50 g

• Protein: ~ 5-7 g

• Sugars: ~ 30-35 g

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Why This Recipe Deserves “Fantastic” in Its Name

Because it hits multiple criteria:

• It’s decadent—rich chocolate, buttery filling, indulgent experience.

• It’s relatively simple—few ingredients, clear steps, no tricky pastry work.

• It’s versatile—adaptable to nut or nut-free, chilled or warm, various toppings.

• It’s a crowd-pleaser—chocolate lovers will gravitate toward it, perfect for holidays, potlucks, or just a treat night.

• The texture is special—fudgy rather than cake-like—which gives it a memorable mouth-feel.

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Troubleshooting Common Issues

• The pie centre is too runny / doesn’t set: Likely under-baked, or the crust temperature or oven temperature may be off. Ensure your oven is at the correct temperature, and bake until edges are set. Cooling is important too.

• Crust shrank or pulled away: Maybe the crust was over-handled, or the dish was too hot. Chill the crust before filling, and handle gently.

• Top cracked excessively: Could be over-baking. Fudge pies sometimes develop fine cracks on top—that's okay—but deep large cracks may mean the filling dried out.

• Texture too cake-like: Could be over-mixing, too much flour, or too much bake time. Keep mixing gentle and timeframe correct.

• Flavour too bland / chocolate not intense: Use better quality chocolate / cocoa, ensure the butter-chocolate mixture is properly melted and blended, perhaps add a dash of espresso powder.

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Printable Recipe Summary

Tricia’s Fantastic Fudge Pie

• Preheat oven to 325 °F (165 °C)

• Use one unbaked 9-inch pie crust

• Melt ½ cup butter, and (optional) 1 cup chocolate chips

• In bowl: whisk 1 cup sugar + 2 large eggs + 1 tsp vanilla

• Pour in melted butter/chocolate and stir until smooth

• In separate bowl: combine ¼ cup flour + ¼ cup cocoa powder

• Add dry to wet mixture, fold gently until just combined; fold in ½ cup chopped nuts if using

• Pour filling into prepared crust

• Bake 30-40 minutes, until edges are firm and centre gently jiggles

• Cool at least 20-30 minutes; serve warm (with ice cream) or at room temp

• Slice into 8 servings

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If you like, I can format this recipe as a downloadable PDF with step-by-step photos, or pull in some video tutorials or alternate versions of the fudge pie for you. Would you like me to do that?