Hot Fudge Pie Deluxe

Hot Fudge Pie Deluxe

This pie is by far my favorite pie. So much so, I only allow myself to eat it once a year.

Packed with chocolate decadence and pecans when served warm it is gooey and rich and cries to be eaten!

The ice cream must be put on the side as it melts quickly.

The chocolate sauce and whipped cream on top just adds to this treat. 

On one trip to the south when I was a kid I ordered Fudge Pie.

I admit, I LOVE chocolate. All chocolate. Anything made with chocolate was something this picky eater would try.

And my siblings had a good old time trying to get me all sorts of foods topped with chocolate.

So when I saw this Fudge Pie I ordered it even before my dinner choice.

This Fudge Pie didn’t disappoint.

These are the INGREDIENTS you will need:

• 1/2 cup butter
• 6 – 1 ounce squares unsweetened chocolate
• 4 medium eggs, lightly beaten
• 3 tablespoons light corn syrup
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon butter flavor extract
• 1 cup chopped pecans
• 1 9 inch pie shell

These are the INSTRUCTIONS for preparation:

• Melt the butter and chocolate in a double boiler or slowing in a pot over low heat. Remove from heat once the chocolate melts. Stir it often. Chocolate burns and sticks easily.
• Mix together the eggs, sugar, corn syrup, butter extract, and vanilla.
• Whisk in the melted chocolate to the egg mixture.
• Stir in the pecans.
• Rub 2 tablespoons of softened butter on the bottom of the pie crust. Sprinkle 1 to 2 tablespoons of sugar on top of the butter.
• Pour in the chocolate mixture.
• Bake 350 degrees for 30 to 35 minutes or just until the filling is set. It will be soft to touch.
• Serve warm with vanilla ice cream or whipped cream.

When we went to the condo in North Carolina a few years back, I was elated to see Fudge Pie on the menu.

Now that I am older I can’t just have a large slice for dessert.

I have realized what the term “less is more” really means. And my body loves me for that.

One piece is enough to send you to heaven with a sugar rush.

Since then I have found a great recipe that actually came from a well known Southern kitchen.

And I learned a bit of the history of Fudge Pie and where my recipe fit into version of today.

When you want to go Southern you better know all the details.

In the 1900’s the pie was a fudgy pudding poured over a baked crust and topped with meringue.

Most venues served their own version. The classic fudge pie turned simple and home baked. Most often, they were a brownie like batter poured into a pie pan and baked without a crust.

Since then the batter is poured into a pie crust. It is topped with pecans, baked just until crusty around the edges and the consistency is a cross between a brownie and a chocolate souffle.

And this last version is the one I make.

Each bite can be different. One forkful can be like an underdone brownie. The next like a warm bite of melting fudge.

Either way if you are a chocolate lover this Fudge Pie is up your alley

When I make this Fudge Pie I magically remove all the fats, sugars and calories so no one has to feel guilty! Want the secret?

Hot Fudge Pie Deluxe

When served warm it is gooey and rich and cries to be eaten! 

5 from 13 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: fudge, holiday, pie

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Adjust Servings: 9

Calories: 480kcal

Author: Marilyn

Cook ModePrevent your screen from going dark

Ingredients

• 1/2 cup butter
• 6 – 1 ounce squares unsweetened chocolate
• 4 medium eggs, lightly beaten
• 3 tablespoons light corn syrup
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon butter flavor extract
• 1 cup chopped pecans
• 1 9 inch pie shell

Instructions

• Melt the butter and chocolate in a double boiler or slowing in a pot over low heat. Remove from heat once the chocolate melts. Stir it often. Chocolate burns and sticks easily.
• Mix together the eggs, sugar, corn syrup, butter extract, and vanilla.
• Whisk in the melted chocolate to the egg mixture.
• Stir in the pecans.
• Rub 2 tablespoons of softened butter on the bottom of the pie crust. Sprinkle 1 to 2 tablespoons of sugar on top of the butter.
• Pour in the chocolate mixture.
• Bake 350 degrees for 30 to 35 minutes or just until the filling is set. It will be soft to touch.
• Serve warm with vanilla ice cream or whipped cream.

Video

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 480kcal (24%) | Carbohydrates: 55g (18%) | Protein: 5g (10%) | Fat: 26g (40%) | Saturated Fat: 6g (30%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 6g | Cholesterol: 85mg (28%) | Sodium: 250mg (10%) | Potassium: 0mg | Fiber: 2g (8%) | Sugar: 46g (51%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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