Strawberry Fudge Pie

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“This pie can be made a head of time and frozen without the strawberries and fudge topping for up to 2 weeks. Bring to room temp and decorate it before serving.”
1hr 30mins

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Combine fudge mix, oil, water and 1 egg in a large bowl.
  3. Beat 50 strokes with a spoon.
  4. Spread in the bottom of a crust lined pan.
  5. Bake 30 to 35 minutes or until top is shiney and center is set; covering edges with foil after 15 or 20 minutes to prevent over browning if necessary.
  6. Meanwhile, combine cream cheese, sugar, vanilla and 1 egg in a small bowl.
  7. Beat until smooth.
  8. Quickly drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
  9. Bake an additional 18 to 20 minutes or until cream cheese is set.
  10. Cool at least an hour.
  11. Arrange strawberry halves, cut side down over the cream cheese layer.
  12. Chill for one hour or until serving time.
  13. Immediately before serving, place ice cream topping in a small microwave dish.
  14. Microwave on defrost for 45 seconds.
  15. Spoon into a small resealable bag and seal.
  16. Cut a small hole in the bottom corner of the bag.
  17. Squeeze to drizzle topping over pie.
  18. Store in the refrigerator.

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