Brenda Gantt Chocolate Fudge Pie Recipe (Best for All Season)

Brenda Gantt Chocolate Fudge Pie Recipe is one of those simple little things that makes a slice of homemade pie taste extra good.

Do you love those old-fashioned Southern desserts that come out warm, fudgy, and so comforting you can’t help but cut “just one more slice”? If you’re the kind of person who likes a quick, no-fuss pie that tastes like it came straight out of your grandmother kitchen, then this is going to be your new go-to recipe.

This is one of the delicious southern chocolate fudge pie recipe from Her Cookbook which you can serve any season, parties or even enjoy with family.

My family asks for it constantly — especially my kids, who think this fudgy pie tastes like the best part of a brownie baked inside a homemade crust. And once you slice it warm and top it with ice cream or whipped cream, you’ll see exactly why it’s such a crowd-pleaser.

Today, I’m sharing the full, exact Brenda Gantt Chocolate Fudge Pie recipe. You can serve chocolate fudge pie slice warm with vanilla ice cream or whipped cream, letting it melt into the fudgy center for the coziest, sweetest Southern-style dessert moment.

Why You’ll Love This Brenda Gantt Chocolate Fudge Pie

Brenda Gantt pie has that old-school taste that reminds me of simple days at home. It’s fudge-rich but not too sweet, and it sets up soft in the middle.

The crust is easy because you just press it in place instead of rolling anything out. I love this part because on busy days, pressing a crust feels a whole lot nicer than dealing with a messy dough.

• Simple pantry items. Nothing odd or hard to find.
• Thick fudge center. It holds its shape but stays soft.
• Easy beginner pie. Even if you haven’t baked much, you can still get this right.
• Southern charm. The recipe feels like something passed down by someone’s grandma.
• Warm flavor. The cocoa and butter together make a deep, cozy taste.

Brenda Gantt Chocolate Fudge Pie Ingredients

Pie Crust Ingredients

1 ½ cups all-purpose flour – White Lily is the gold standard in the South because it yields a more tender crust, but any plain flour will do. The crust is press-in, so don’t overthink it.

½ teaspoon salt – Just enough to bring flavor into the otherwise mild crust.

2 tablespoons sugar – A touch of sweetness helps the crust complement the fudge filling without turning into a cookie crust.

½ cup vegetable oil – This is Brenda’s signature no-roll shortcut. Oil makes the dough pliable and moist without chilling or cutting in butter.

3 ½ tablespoons whole milk – Whole milk keeps things tender and supplies just enough moisture to bring the dough together. Add a teaspoon more if the dough seems dry.

Chocolate Fudge Filling Ingredients

¼ cup all-purpose flour – Just enough to bind the filling without making it cakey.

¼ cup unsweetened cocoa powder – Use a good-quality cocoa powder for deeper chocolate flavor. Hershey’s natural cocoa works well.

1 cup granulated sugar – Gives the filling its glossy crackle top and rich sweetness.

2 large eggs, beaten – Adds structure and richness. Beat them until smooth before adding to avoid streaks.

1 teaspoon vanilla extract – Enhances the chocolate and adds that old-fashioned bakery aroma.

½ cup (1 stick) unsalted butter, melted – Butter is what makes this fudge pie instead of a cake. Melt, but don’t scorch.

1 cup pecan pieces – You can chop them or use halves for a more rustic look. Pecans toast beautifully as the pie bakes.

Substitutions & Variations

• Flour: You can use a light baking flour if you don’t have plain all-purpose.
• Milk: Any regular dairy milk works fine, though whole milk keeps the crust softer.
• Butter: Salted butter works too; just skip adding extra salt.
• Sugar: Brown sugar will give the pie a deeper, molasses-type taste.
• Pecans: You can use walnuts or leave the nuts out for a smoother pie.
• Cocoa: A dark cocoa powder will make the filling richer and a little bolder.
• Vanilla: Almond extract gives a slightly sweet-nutty twist if you want something different.

How To Make Brenda Gantt Chocolate Fudge Pie

Step 1: Prepare the Pie Crust

In a medium bowl, mix 1 ½ cups flour, ½ teaspoon salt, and 2 tablespoons sugar.
Pour in ½ cup of oil and stir until it starts to come together. Then add 3 ½ tablespoons whole milk and mix until the dough forms a soft ball.

If it feels too wet, sprinkle in a little more flour. If it’s too dry, add a touch more milk. The dough should be smooth, pliable, and easy to press.

Step 2: Press Dough into the Pie Plate

Transfer the dough to the pie plate and press firmly with your fingertips, starting from the center and working outward. Use the bottom of a 2-cup measuring cup to compact the edges, creating a uniform, sheet-like base.

For a decorative touch, gently lift the dough from the center and let it drape over the rim, then crimp the edges with your fingers in a scalloped pattern.

Step 3: Pre-Bake the Crust

While the oven preheats to 325°F (163°C), score the rim of the crust to prevent bubbling. Line the plate’s edge with a strip of parchment paper and place pie weights or dried beans along it (this prevents shrinkage).

Bake for 5 minutes—just long enough to set the crust’s structure. Remove and cool on a wire rack.

Step 4: Make the Chocolate Fudge Filling

Whisk the flour and cocoa powder in a clean bowl to eliminate lumps. Gradually mix in the sugar until the dry ingredients form a dark dusting. Add the beaten eggs one at a time, blending just until incorporated. Stir in the melted butter—its temperature should be lukewarm, not hot, to avoid scrambling the eggs.

Finally, fold in the pecans using a spatula, ensuring even distribution. The batter will be thick and fudgy; resist the urge to overmix.

Step 5: Assemble the Pie

Pour the batter into the pre-baked crust, spreading it evenly with a silicone spatula. Scrape the bowl clean with the spatula to avoid leaving a chocolatey ribbon behind. The filling should be a deep mahogany hue, slightly glossy but not runny.

Step 6: Bake the Pie

Place the pie on the center rack of the oven and bake for 45–60 minutes. Resist opening the oven for the first 40 minutes—sudden temperature changes can crack the crust.

Starting at 45 minutes, test for doneness with a toothpick dipped halfway into the filling. If it emerges clean or with just a few crumbs, remove immediately. Overbaking will dry out the center.

Step 7: Cool Before Serving

Let the pie rest at room temperature for 20–30 minutes. This allows the filling to set without becoming rubbery. If serving cold, refrigerate for 1–2 hours, though the room-temperature version is preferred style.

Slice generously with a hot knife or spatula, pairing with scoops of vanilla ice cream or whipped cream. For an extra kick, drizzle with homemade caramel sauce

Tips for Perfect Chocolate Fudge Pie Like Brenda Gantt

• Let the butter cool a little before stirring it in so the eggs don’t scramble.
• Mix the dry parts well before adding wet parts to avoid lumps.
• Don’t rush the cooling time; it helps the pie set right.
• Warm slices taste richer, but cooled slices hold shape better.
• Use fresh pecans for the best crunch and smell.
• Press the crust evenly so it bakes the same all around.

What to Serve With This Brenda Gantt Chocolate Fudge Pie

Chocolate fudge pie practically begs for something cold and creamy. Vanilla ice cream is the classic pairing — the kind that melts into the warm chocolate and creates its own little sauce.

Whipped cream (sweetened or lightly flavored with bourbon or cinnamon) also works beautifully.

For a full Southern dessert spread, serve this alongside peach cobbler, banana pudding, or even a tray of fresh strawberries.

If you’re making this for a holiday meal, it pairs well with roasted meats, casseroles, or anything you’d serve at a church luncheon.

Presentation-wise, a drizzle of chocolate syrup or a few toasted pecans on top gives it that restaurant feel without any extra effort.

Mistakes To Avoid While Making Brenda Gantt Chocolate Fudge Pie First Time

• Corning the crust? Don’t. Slipping dough onto plate is a slob vacation.
• Rushing the blind bake → crust warbles. Patience is a virtue).
• Overbeating eggs → texture like chewy rubber. Whisk just until frothy.
• Underbaking filling → it rallying like Jello. Test at 45min mark.
• Salt fatigue: Use unsalted butter, no add salt. Brenda reduces crust PSA: ⅛ tsp under recipe.

Storage and Reheating Tips

• Refrigerator: Cover (wax or cling) for 4 days max, away from busy space.
• Freezer: Wrap slice tightly in foil + plastic, place in air-tight bag 1–2 months. Best thaw on counter, 2 hrs.
• Food safety: Discard if sour or mold “spores”. Bake-off at temps too low → rodeo fountain.
• Reheating: 15 min 325°F, or microwave 10 sec—always check core before army. Rushing = curdled.

Brenda Gantt Chocolate Fudge Pie Recipe FAQs

Can I make this pie without nuts?

Yes, you can leave the pecans out. The filling will still come out rich, soft, and full of chocolate flavor. The nuts add crunch, but the pie holds itself well even without them. Many folks skip nuts if someone in the house doesn’t enjoy them, and it still tastes great.

Can I make the crust ahead of time?

You can press the crust into the pie plate and keep it covered in the fridge for a day. When ready to bake, give it a quick pre-bake just like the recipe says. The crust stays soft and easy, and it saves you a little time when rushing.

Can I use a store-bought crust?

Yes, you can use one if needed. A homemade pressed crust tastes more like Brenda’s old-style pies, but a store crust still works fine. Pre-bake it for a few minutes before adding the filling so it doesn’t turn soggy.

Why is my pie runny in the center?

The pie most likely needed a little more time in the oven. Each oven heats different, so keep baking until the center looks set. The toothpick should not come out wet. A few moist crumbs are fine, but not a liquid center.

Can I use dark cocoa instead of regular cocoa?

Yes, dark cocoa works well and gives a deeper flavor. The pie will taste richer and slightly more bold. Just make sure the cocoa is unsweetened so the filling bakes right and isn’t too sweet.

Why did my crust crack?

Usually the dough was too dry before pressing it in the plate. Add a little extra milk when mixing next time. A smooth dough presses into the plate without breaking or cracking along the sides.

Can I freeze the whole pie?

Yes, you can freeze the whole baked pie. Let it cool fully first, then wrap it well. Freeze for up to 2 months. Thaw in the fridge overnight. Warm slices taste the best after thawing.

Can I double the filling?

It’s better not to, because the pie may not set right. The filling is meant for a 9-inch pie plate. If you want a thicker pie, bake it low and slow and expect more time. But I find the original amounts just right.

Why does the top look cracked after baking?

A few cracks on top are normal. The filling rises slightly, then settles as it cools. This gives the top a soft, homemade look. As long as the inside is set, the cracks are nothing to worry about.

How do I keep the edges from browning too much?

If the crust edges begin to brown too fast, cover them loosely with a strip of foil. Keep the top open so the filling bakes even. This keeps the crust from turning dark while the center finishes baking.

I hope you try this Brenda Gantt chocolate fudge pie recipe in your own kitchen because it brings such a warm and honest taste to the table.

The chocolate center settles soft, the crust stays tender, and the whole pie feels like something passed down through good hands.

It’s simple enough for any day, but rich enough for when you want something that feels comforting.