Fudge Pie is oh so gooey and sweet – absolutely divine Pie recipe which tastes exactly like traditional fudge, just better !

Oh my word ! This Fudge Pie tastes exactly like a traditional piece of Fudge, but better – yes even better than Fudge .

This is gooey-ness at it’s best in this pie. There is no separate crust, which makes it even easier to make the pie. I would not go as far as calling it a self-crusting pie, because that it is not.

The recipe for this Fudge Pie might remind you of the old-fashioned, self-saucing puddings, as it gets a very generous amount of sauce when it first goes into the oven.

Let it bake a while and then pour over the remaining sauce – all drenched up by the pie itself.

I make this whenever I really, really need a sweet, and I mean SWEET fix for my sweet tooth !

No doubt whether there are any other pies which even comes close to the sweetness of this Fudge Pie. This is truly over and beyond sweet.

I also always serve it with either whipped cream, not too sweet, or ice-cream as this pie is best served warm and it tastes heavenly when the cream or ice-cream just melts away into the pie.

Be ready for seconds or even third helpings, because even with the total sweetness, this Fudge Pie is highly addictive – from the moment you smell the pie baking in the oven.

More sweet treat recipes you might like:

• Peppermint Fudge Cookie Balls
• Strawberry Toffee Fudge
• Old-Fashioned Fudge

Fudge Pie

Fudge Pie

Linda Nortje

Fudge Pie is oh so gooey and sweet - absolutely divine Pie recipe which tastes exactly like traditional fudge, just better ! 

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Course Dinner

Cuisine South-African

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Standing Time 15 minutes mins

Total Time 50 minutes mins

Cook ModePrevent your screen from going dark

Servings 12 Servings

Calories 441 kcal

Ingredients

  

1x2x3x

PIE:

• ½ cup Unsalted Butter softened
• 1 cup Sugar
• 2 TB Smooth Apricot Jam ( Fine Apricot Jelly )
• 1 cup Yogurt plain
• 2 cups Flour
• ¼ t Salt
• 1 ½ t Bicarbonate of Soda
• ½ cup Flaked Almonds divided

SAUCE:

• 1 cup Unsalted Butter
• 2 TB Smooth Apricot Jam ( Fine Apricot Jelly )
• 1 cup Sugar
• 1 cup Evaporated Milk

Instructions

 

PIE:

• Pre-heat the oven to 180 deg C (350 deg F) – spray a deep 24 cm ( 10 inch ) pie dish with cooking oil
• Cream together the Butter and Sugar – add the Apricot Jelly and Yogurt – beat to combine
• Mix together the Flour, Salt and Bicarbonate of Soda – stir into the Butter/Cream mixture – spoon into the prepared pie dish and sprinkle over half the Almonds

SAUCE:

• In a medium saucepan, over medium heat, melt the Butter, Jelly and Sugar until the Sugar is completely dissolved – add the Evaporated Milk and simmer for 3 minutes, stirring occasionally
• Pour half the Sauce over the batter in the pie dish – bake 20 minutes – remove from the oven

TO FINISH:

• Carefully pour the remaining Sauce over the half baked pie and sprinkle with the remaining Almonds – return to the oven for a further 15 minutes or until cooked through
• Remove from the oven and let stand 15 – 20 minutes to firm up a little before serving. (this is not a very firm pie – use an appropriate spatula or even egg lifter to dish up)

Nutrition Facts

Fudge Pie

Serving Size

 

1 Serving

Amount per Serving

Calories

441

% Daily Value*

Fat

 

25

g

38

%

Saturated Fat

 

16

g

100

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

6

g

Cholesterol

 

68

mg

23

%

Sodium

 

177

mg

8

%

Potassium

 

100

mg

3

%

Carbohydrates

 

52

g

17

%

Fiber

 

0.4

g

2

%

Sugar

 

37

g

41

%

Protein

 

4

g

8

%

Vitamin A

 

760

IU

15

%

Vitamin C

 

1

mg

1

%

Calcium

 

111

mg

11

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.