fudge pie recipe
The Best fudge pie recipe
I love that fudge pie can be made ahead and stored for days, so it’s perfect for potlucks or last-minute gatherings. It’s also a great way to use up leftover pie crust or store-bought dough, and the recipe is forgiving enough that even if you don’t measure perfectly, it still turns out delicious. Plus, it’s a little healthier than you’d think—just a touch of sugar and a smidge of fat, but the real magic comes from the slow baking that lets the flavors meld together. It’s the kind of dessert that feels like a little treat for yourself, but it’s also something you’d want to share with everyone.
Classic Creamy Fudge Pie
A rich, velvety pie with a buttery crust and a smooth, fudgy filling that’s perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup cold unsalted butter, cubed
- 6-8 tbsp ice water
- 1 (15 oz) can sweetened condensed milk
- 1 cup heavy cream
- 1 tsp vanilla extract
- ½ cup granulated sugar
- 1 tbsp unsalted butter
👨🍳Directions
-
1
Preheat oven to 375°F. In a food processor, pulse flour and salt until combined. -
2
Add cold butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough comes together. Divide dough in half, flatten into discs, wrap in plastic, and chill for 30 minutes. -
3
Preheat oven again to 375°F. Roll out one dough disc to fit a 9-inch pie dish. Press into the dish, crimp edges, and chill while preparing the filling. -
4
In a saucepan, heat sweetened condensed milk, heavy cream, vanilla, and sugar over medium heat until smooth and slightly thickened (about 5 minutes). Remove from heat, stir in butter until melted. -
5
Pour filling into the chilled crust. Bake for 30–35 minutes until the edges are golden and the center is set. Cool completely before slicing.
🔧Equipment
- Mixing bowls
- Rolling pin
- Pie dish (9-inch)
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Creamy Fudge Pie Works
❓ Frequently Asked Questions About Creamy Fudge Pie
How long does it take to make this fudge pie?
This fudge pie takes about 45 minutes total, including prep and baking time. The actual cooking time is roughly 20–25 minutes in a preheated oven, depending on your specific oven. The caramelization step requires patience—let the mixture simmer undisturbed until it thickens enough to coat the back of a spoon.
Can I substitute ingredients if I don’t have vanilla extract?
Yes, you can replace vanilla extract with 1 teaspoon vanilla bean paste or ½ teaspoon almond extract for a slightly different flavor profile. If you’re using a paste, stir it into the caramel before adding the milk. Avoid overdoing it—vanilla is the traditional touch.
Why does my fudge pie sometimes turn grainy or lumpy?
Graininess usually happens when the caramel isn’t thick enough before adding the milk. Stir just until the mixture pulls away from the sides of the pan (not overstirring). If you’re using powdered sugar, make sure it’s fully dissolved in the milk to avoid clumping. A slightly undercooked crust can also draw moisture from the filling, so pre-bake it for 10 minutes before adding the caramel.
How do I store leftovers to keep them fresh?
Store the cooled pie in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm it in the oven at 325°F (165°C) for 15–20 minutes until bubbly and creamy again.
Is this recipe suitable for gluten-free baking?
No, this recipe is not gluten-free. The crust uses all-purpose flour, and the caramelized filling relies on traditional flour-based ingredients. If you need a gluten-free version, you’d need to replace the flour with a certified gluten-free blend and adjust the water content slightly for texture.
