Here in the Smoky Mountains, we love a good fudge pie. Popular throughout the South, fudge pie was first baked in the early 1900s and is a testament to America’s love of chocolate and fudge. The pie was once a fudgy pudding poured over a baked pie crust and topped with meringue. And every cookbook, diner, and bakery in America had its own version of the fudge pie in the 1930s and 40s. After World War II, fudge pies turned simple and home-baked. Most often, they were a brownie-like batter poured into a pie pan and baked without a crust. That was the allure. They 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 and the consistency was a cross between a brownie and a chocolate souffle. Fudge pie was the hit at church suppers, family reunions, and bridge parties.
When Associated Press food editor Cecily Brownstone wrote about fudge pie in 1971, she said it was the American man’s most favorite pie, more popular than apple pie! Obviously, fudge pie has survived the years because it tastes so good! Up here in East Tennessee, where black walnut trees grow, many good cooks like to add chopped black walnuts to chocolate recipes. In other parts of the South, cooks prefer the sweet taste of pecans. Regardless of how you top it, with the ease of our Old Mill Brownie Mix, you can create this American favorite pie in no time.
Old Mill Fudge Pie
Prep time: 5 minutes
Cook time: 30 minutes
1 9-inch frozen pie crust, thawed and unbaked
1 package (15 ounces) Old Mill Fudgy Brownie Mix
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1/4 cup chopped pecans or walnuts, if desired
1. 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.
2. 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.
3. 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.