Fudge Nut Cream Pie
Decadent chocolate fudge cream pie with crunchy nuts, smooth custard filling, perfect for special occasions or satisfying sweet cravings. Rich, creamy, and irresistibly delicious.
Ingredients
Instructions
- Mix sugar, flour, cocoa, and evaporated milk in a saucepan.
- Add beaten egg yolks to the mixture.
- Cook over medium heat until thickened, stirring constantly.
- Remove from heat and stir in butter, vanilla, and chopped nuts.
- Pour the filling into the baked pie shell or graham cracker crust.
- Cool the pie completely before topping with whipped cream or whipped topping.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to enhance the sweetness of the fudge filling. If you prefer a lighter version, substitute half of the evaporated milk with almond or coconut milk. Chopped walnuts or pecans can be used instead of mixed nuts for a more pronounced nutty flavor. Feel free to top your pie with a drizzle of chocolate sauce for added decadence.
Serving Suggestions
Serve this Fudge Nut Cream Pie chilled, topped with a generous dollop of whipped cream or whipped topping for a delightful contrast to the rich filling. It pairs beautifully with Joyce'S Hot Rolls(Refrigerator Dough) for a sweet and savory meal. Consider adding fresh berries on the side for a pop of color and freshness.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, wrap the pie tightly in plastic wrap and aluminum foil, and it can last for up to a month. To enjoy later, thaw in the fridge overnight and serve cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Nut Cream Pie contains roughly 650 calories, with 14g protein, 55g carbohydrates, and 31g fat. It is an excellent source of iron (31% of the Daily Value), protein (28% of the Daily Value), and dietary fiber (27% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a store-bought pie crust for this recipe?
Absolutely! A store-bought pie crust or graham cracker crust works perfectly for this recipe and saves time. Just make sure to bake it according to package instructions before adding the filling.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can use a combination of regular milk and heavy cream. For every cup of evaporated milk needed, use 3/4 cup of milk and 1/4 cup of cream for a similar richness.
How do I know when the filling is thick enough?
The filling is ready when it coats the back of a spoon and has a pudding-like consistency. It should be thick enough to hold its shape when poured into the crust but still pourable.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).