Paula Deen Old-Fashioned Fudge Pie

Paula Deen Old-Fashioned Fudge Pie is a five-ingredient chocolate dessert baked in a store-bought crust. It takes 40 minutes from counter to table and serves eight. This is the kind of pie that shows up at church suppers across the South, because it tastes like you fussed over it all afternoon.

The filling has to jiggle when you pull it from the oven. If the center looks firm, it is already overbaked. Chocolate and butter keep cooking after they leave the heat, so that slight wobble firms up as the pie cools into a dense, fudgy layer.

Melt the chocolate and butter slowly on low heat so the chocolate does not seize up on you. You can serve this warm with vanilla ice cream or cold straight from the fridge. It holds up well for two days covered at room temperature.

Paula Deen Old-Fashioned Fudge Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

350

kcal

A dense chocolate pie with a brownie-like center, made by melting semisweet chocolate into butter, stirring in sugar and beaten eggs, and baking the filling in a pie crust until barely set.

Ingredients

• 2 (2 oz) squares semisweet chocolate
  

• 1/2 cup Butter
  

• 1 cup sugar
  

• 2 beaten eggs
  

• 1 (9 inch) unbaked pie crust
  

• 1 teaspoon vanilla

Directions

• Preheat the oven: Preheat oven to 375 °F.
• Make the filling and bake: Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 9.5-inch glass pie plate, OXO 11-inch balloon whisk, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the pie is done baking?

Look for a slight jiggle in the center when you nudge the pan. The edges should be set, but the middle should still wobble. It firms up as it cools. Pull it out too late and the filling turns dry and cakey instead of fudgy.

Can I use milk chocolate instead of semisweet?

You can, but the pie will be sweeter since there is already a full cup of sugar in the filling. If you go with milk chocolate, cut the sugar by a couple of tablespoons. Dark chocolate works too and gives it a more intense, bitter edge.

How long does this pie keep?

It stays good for about three days covered at room temperature, or up to five days in the fridge. The texture changes a little when refrigerated: it gets firmer and more brownie-like. Some people prefer it that way.

Can I make this the night before?

Yes. Bake it, let it cool completely, then cover and store at room temperature or in the fridge. It reheats well in a 300 degree oven for about ten minutes if you want to serve it warm.

Can I make the filling thicker?

Paula suggests using 1.5 times the filling ingredients and baking at 375 degrees for 40 minutes instead of 25. The pie should still jiggle a bit in the center when you pull it out. That version gives you a taller slice with an even denser chocolate center.