A Nostalgic Slice of Heaven: Recreating Ruby Tuesday’s Legendary Fudge Brownie Pie

There are certain dishes that evoke a powerful sense of place and time, a culinary shorthand for cherished memories. For me, the Ruby Tuesday Fudge Brownie Pie, particularly the one I used to savor at the Knoxville, Tennessee location, is one such dish. I recall the anticipation, the warm, gooey center, and that unmistakable rich chocolate flavor that felt like a comforting embrace after a long day. It was more than just dessert; it was a moment of pure, unadulterated indulgence, a taste of sweet tradition that I’ve long sought to recapture in my own kitchen.

Recipe Overview

Here’s a quick rundown of what you’ll need to create this decadent pie:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes (plus cooling time)
• Servings: 8
• Yield: 1 pie
• Dietary Type: Contains Dairy, Eggs, and Gluten

Ingredients

To bring the magic of Ruby Tuesday’s Fudge Brownie Pie to your table, gather these essential components. The quality of your unsweetened chocolate will significantly impact the final depth of flavor, so choose a good one.

For the Rich Chocolate Base:

• 4 ounces unsweetened chocolate
• 1/4 lb butter (which is 1/2 cup or 1 stick)
• 1/4 lb margarine (which is 1/2 cup or 1 stick)
• 1 1/2 cups sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chopped pecans, divided
• 1 cup all-purpose flour
• 1 teaspoon baking powder

Equipment Needed

While this recipe is straightforward, having the right tools makes the process seamless:

• Double boiler or a heatproof bowl set over a saucepan of simmering water
• Medium-sized mixing bowl
• Whisk
• Spatula or large spoon
• 9-inch round pie pan
• Cooking spray
• Wire cooling rack

Instructions

Embarking on the journey to recreate this beloved dessert is a rewarding experience. Follow these steps carefully for a result that rivals your fondest memories.

1. Begin by preparing your double boiler. Fill the bottom saucepan with about an inch or two of water and bring it to a gentle simmer over medium heat. Place your unsweetened chocolate, butter, and margarine in the heatproof bowl that will sit atop the saucepan, ensuring the bottom of the bowl doesn’t touch the water.
2. Gently melt the chocolate, butter, and margarine, stirring occasionally with a spatula or spoon until the mixture is completely smooth and homogenous. Once melted, remove the bowl from the heat.
3. To the melted chocolate mixture, blend in the sugar. Stir until well combined.
4. Now, it’s time to incorporate the eggs. Add them one at a time, whisking thoroughly after each addition to ensure they are fully integrated into the chocolate base.
5. Next, add the vanilla extract and stir to combine.
6. In a separate, smaller bowl (or directly into the main bowl if you prefer), combine the 1/2 cup of chopped pecans with the flour and baking powder. Give them a quick stir to distribute the pecans evenly among the dry ingredients.
7. Add the pecan, flour, and baking powder mixture to the wet ingredients. Beat everything together until the batter is smooth and well combined. Be careful not to overmix; just stir until no dry streaks of flour remain.
8. Prepare your 9-inch round pie pan by spraying it generously with cooking spray. This will ensure your pie releases beautifully after baking.
9. Pour the rich, fudgy batter into the prepared pie pan, spreading it evenly with your spatula.
10. Sprinkle the remaining pecans evenly over the top of the batter. This adds a delightful textural contrast and an extra layer of nutty flavor.
11. Bake the pie in a preheated oven at 300 degrees Fahrenheit for 35 minutes. The pie is done when the edges are set and a toothpick inserted into the center comes out with moist crumbs attached, not wet batter.
12. Once baked, remove the pie from the oven and cool it completely on a wire cooling rack. This is a crucial step for achieving the perfect fudgy texture.

Expert Tips & Tricks

Achieving that signature Ruby Tuesday texture and flavor is all about a few key details. When melting your chocolate, butter, and margarine, resist the urge to rush the process. A gentle, controlled melt in a double boiler prevents scorching and ensures a silky smooth base. Don’t be tempted to overbeat the eggs; incorporating them one by one allows for better emulsification. For the pecans, I find toasting them lightly beforehand can really amplify their nutty aroma and flavor, though the original recipe doesn’t specify this, it’s a personal touch I often add. And when it comes to checking for doneness, remember that this pie is meant to be fudgy, so a few moist crumbs on your toothpick are a good thing – you don’t want it to be completely dry.

Serving & Storage Suggestions

This Fudge Brownie Pie is best served at room temperature, which allows its rich chocolatey core to be at its most decadent. It’s delightful on its own, but a scoop of vanilla bean ice cream or a dollop of freshly whipped cream elevates it to an extraordinary level.

Do not refrigerate this pie. Refrigeration can alter its beloved fudgy texture. Instead, cover it loosely with plastic wrap or a cake dome once it has completely cooled. It will keep well at room temperature for up to 2 days. If you find yourself with any remaining pie (which is unlikely!), you can gently reheat individual slices in a low oven (around 250°F or 120°C) for a few minutes until warmed through.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these are approximations and can vary based on specific ingredient brands and exact measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	554.7 kcal
Total Fat	37.3 g	57%
Saturated Fat	14.9 g	74%
Cholesterol	109.8 mg	36%
Sodium	290.9 mg	12%
Total Carbohydrate	55.1 g	18%
Dietary Fiber	3.4 g	13%
Sugars	38.2 g	152%
Protein	6.7 g	13%

Variations & Substitutions

While this recipe is a faithful rendition of the original, here are a few ideas for creative twists:

• Nut-Free Version: If nut allergies are a concern, you can omit the pecans entirely. The pie will still be wonderfully rich and fudgy.
• Chocolate Chip Boost: For an extra layer of chocolatey goodness, consider folding in about 1/2 cup of semi-sweet chocolate chips into the batter just before pouring it into the pan.
• Spiced Pecans: For a subtle warmth, you could toss the pecans with a pinch of cinnamon and a tiny pinch of cayenne pepper before sprinkling them on top.

FAQs (Frequently Asked Questions)

Q: Why does the recipe advise against refrigerating the pie?
A: Refrigerating the pie can cause the rich, fudgy center to become dense and less appealing, altering its intended texture. It’s best enjoyed at room temperature.

Q: How do I know when the Fudge Brownie Pie is perfectly baked?
A: The edges should appear set, and a toothpick inserted into the center should come out with moist crumbs attached, not wet batter. It should still be slightly gooey.

Q: Can I use a different size pie pan?
A: A 9-inch round pie pan is specified for this recipe to ensure proper baking time and texture. Using a different size might affect the outcome.

Q: What if I don’t have a double boiler?
A: You can create a makeshift double boiler by placing a heatproof bowl over a saucepan filled with about an inch of simmering water. Ensure the bowl doesn’t touch the water.

Q: Can I make this pie ahead of time?
A: Yes, the pie can be baked and cooled completely and then stored at room temperature. It’s often even better the next day as the flavors meld.

Final Thoughts

There’s a profound satisfaction in recreating a dish that holds so much personal significance. This Ruby Tuesday Fudge Brownie Pie recipe is a testament to simple, quality ingredients coming together to create something truly special. It’s a dessert that encourages sharing, conversation, and perhaps a bit of nostalgic reminiscing. So, gather your ingredients, embrace the warmth of your kitchen, and bake yourself a slice of pure comfort. I hope it brings you as much joy and fond memories as it does for me. Enjoy every fudgy, chocolatey bite!