Popular throughout the South, fudge pie was first baked in the early 1900s and is a testament to America’s love of chocolate. Fudge pies were easy, loved by all, prize-winning, and could be taken to friends or shipped to family away from home.
But it was later, in the 1970s, that fudge pie really came into its own. The brownie batter was poured into a pie crust, often topped with pecans, baked just until crusty around the edges, the consistency a cross between a brownie and a chocolate souffle.
Fudge pie was a hit at church suppers, family reunions and bridge parties. Pecans were — and still are — often added. Here in East Tennessee, where black walnut trees grow, many good cooks like to add chopped black walnuts to the filling. Regardless of how you fill or top it (we recommend ice cream), with the ease of our Old Mill Fudgy Brownie Mix, you can create this American favorite pie in no time.
Old Mill Fudge Pie
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Dessert, Pies, Cobblers and Crisps
- 1 9-inch frozen pie crust, thawed and unbaked
- 1 package (15 ounces) The Old Mill Fudgy Brownie Mix
- 2 large eggs
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup chopped pecans or walnuts, if desired
- Place a rack in the center of the oven, and preheat the oven to 350 degrees. Prick the pie crust a few times on the bottom with a fork. Set aside.
- Place the brownie mix, eggs and melted butter in a large bowl, and stir with a wooden spoon until smooth, about 50 strokes. Pour the batter into the pie crust, and scatter the nuts on top, if desired. Place the pan in the oven.
- Bake the pie until the top puffs up, the nuts have lightly browned, and the edges are firm — about 30 minutes. Remove the pie to a rack to cool at least 30 minutes before slicing. Serve warm with ice cream.