Brenda Gantt Chocolate Fudge Pie
- Prep 15 min
- Cook 50 min
- Total 1 hr 5 min
- Serves 8
- Level Easy
About Brenda Gantt’s Chocolate Fudge Pie
Brenda Gantt is a Southern home cook from Andalusia, Alabama, who became a favorite online by cooking real family food in her own kitchen with no fuss. Her chocolate fudge pie is a good example of that style. There is no melting chocolate, no double boiler, and no mixer. Everything gets stirred in one bowl, poured into a pie crust, and baked.
Home bakers who have followed her video describe the result as a cross between a brownie and a pie: a fudgy, chocolate-rich center with a crackly top and a crisp crust underneath, and not overly sweet. The pecans add crunch, and a scoop of vanilla ice cream on the side is the classic way to serve it. It is also included in her cookbook, It’s Gonna Be Good Y’all.
This is the kind of dessert Southern kitchens have relied on for generations: a handful of pantry staples, one bowl, and a warm pie on the table in about an hour. That makes it a natural fit for Thanksgiving, Christmas, Sunday dinner, or any night you want something homemade without much work. If you prefer a creamy, meringue-topped dessert, try Brenda’s chocolate pie instead, and browse more stories from her kitchen.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Chocolate Fudge Pie Recipe
Ingredients
Kitchen Tools Needed
- 9-inch pie plate
- Large mixing bowl
- Spatula or whisk
- Measuring cups & spoons
- Toothpick or skewer
- Wire cooling rack
Not sure which pie plate to buy? Our kitchen guides cover the basics.
Instructions
- Preheat and pre-bake the crust. Preheat the oven to 325°F (165°C). Press the pie crust into a 9-inch pie plate and pre-bake it for 5 minutes.
- Stir the dry ingredients. In a large bowl, stir together the flour and cocoa powder.
- Add the sugar and eggs. Stir in the sugar and beaten eggs. Mix well so the cocoa powder is fully wet.
- Add the vanilla and butter. Mix in the vanilla and melted butter until smooth.
- Fold in the pecans. Stir in the pecan pieces.
- Bake. Pour the filling into the pie crust and bake at 325°F for 40 to 45 minutes. Start checking when cracks form on top. The pie is done when a toothpick or skewer in the center comes out clean.
- Cool and serve. Let the pie cool completely before slicing. Serve with vanilla ice cream or whipped cream.
Total time does not include cooling. Plan for at least 1 to 2 hours so the fudgy center can set before you cut it.
Nutrition Facts
| Calories | 450 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 44 g |
| Fat | 30 g |
| Fiber | 2 g |
| Sodium | 200 mg |
| Sugar | 26 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Good to Know
This is a dessert, so enjoy it as a treat. A few of its ingredients do bring something useful to the table:
Cocoa Antioxidants
Unsweetened cocoa powder contains flavanols, plant compounds studied for their antioxidant properties.
Pecans
Pecans add fiber, protein, and unsaturated fats, along with minerals like manganese and magnesium.
Egg Protein
The eggs add a little protein, which helps the filling set into its fudgy texture.
Portion Control
A single slice is rich and satisfying, so a small piece with a scoop of ice cream goes a long way.
What to Avoid
Preparation Mistakes
- Don’t skip pre-baking the crust. A quick 5 minutes helps prevent a soggy bottom under the wet filling.
- Don’t overbake. Pull the pie when a skewer comes out clean. Longer baking makes it dry and cakey instead of fudgy.
- Don’t skimp on mixing the cocoa. Stir well after adding the eggs so no dry cocoa pockets remain.
- Don’t slice it warm. The center needs to cool completely to set.
Storage Mistakes
- Don’t leave it uncovered. The top dries out and the crust softens as it sits.
- Don’t freeze it unwrapped. Wrap the pie or slices tightly to prevent freezer burn.
Dietary Considerations
- Contains Dairy (butter)
- Contains Eggs
- Contains Gluten (flour, crust)
- Contains Tree Nuts (pecans)
Pro Tips for the Best Fudge Pie
- Let the butter cool slightly before adding it, so it doesn’t scramble the eggs.
- Watch for cracks. When the top starts to crack, begin testing with a toothpick.
- Toast the pecans for 5 minutes in a dry skillet or the oven for deeper flavor.
- Cool completely. A fully cooled pie slices cleanly and has the best fudgy texture.
- Serve slightly warm. A short warm-up in the oven or microwave makes the center extra gooey beside cold ice cream.
Find more techniques in our cooking tips.
What to Serve With Chocolate Fudge Pie
Toppings
- Vanilla ice cream
- Whipped cream
- Chocolate or caramel drizzle
Beverages
- Hot coffee
- Cold milk
- Hot tea
When to Serve
- Thanksgiving
- Christmas dinner
- Sunday supper
- Potlucks
Planning a full meal? This pie finishes a Southern dinner of pot roast or smothered fried chicken, and it fits right in on a holiday table next to cornbread dressing.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Pecans | Walnuts or semi-sweet chocolate chips | Or omit for a nut-free pie. |
| Store-bought pie crust | Homemade pastry or a graham cracker crust | Pre-bake pastry for 5 minutes. A graham crust adds extra sweetness. |
| Granulated sugar | Part light brown sugar | Adds a slight caramel note. |
| Cocoa powder | Dutch-process cocoa | Gives a darker color and smoother flavor. |
| All-purpose flour | 1:1 gluten-free flour blend | Use a gluten-free crust as well. |
Storage & Reheating
Room Temperature
Cover loosely and keep at room temperature for up to 2 days.
Refrigerator
Cover and refrigerate for up to 5 days. Let slices sit out for 15 minutes before serving.
Freezer
Wrap tightly, whole or in slices, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: warm a slice in the microwave for 10 to 15 seconds, or heat the whole pie in a 300°F oven for 10 minutes. Serve with fresh ice cream.
Frequently Asked Questions
They are very close. Fudge pie has a dense, fudgy, brownie-like filling baked in a pie crust. This version uses cocoa powder instead of melted chocolate, so it tastes rich without being overly sweet.
Brenda pre-bakes the crust for 5 minutes at 325°F before adding the filling. This helps keep the bottom from getting soggy under the wet filling.
Bake at 325°F for 40 to 45 minutes. Start checking when you see cracks forming on top. Insert a toothpick or skewer in the center, and the pie is done when it comes out clean. It will firm up more as it cools.
Yes. Omit them for a nut-free pie, or swap in walnuts or semi-sweet chocolate chips. The pie will bake the same way, though the texture will be a little smoother without the nuts.
Yes. It is a good make-ahead dessert because it needs to cool completely before slicing anyway. Bake it a day ahead, cover it, and serve at room temperature or slightly warmed with ice cream.
Yes. Cool the pie completely, wrap it tightly (whole or in slices), and freeze for up to 3 months. Thaw overnight in the refrigerator and warm briefly before serving if you like.
Reader Reviews
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- Brenda Gantt Tomato Pie
- Brenda Gantt Ranch Dressing
- Brenda Gantt Cornbread Dressing
- Brenda Gantt Salmon Patties
- Thickening Potatoes
- Brenda Gantt Smothered Fried Chicken
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It’s gonna be good, y’all. Bake one for your next family supper.
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