Hot Fudge Pie

I bake a rich, decadent chocolate pie with a gooey, fudgy center and a crackly top—served warm so the hot fudge filling oozes with every slice, making each bite deeply indulgent.

Why You’ll Love This Recipe

I adore how this pie delivers intense chocolate flavor in a comforting, homey form. It’s surprisingly easy—just whisk, pour, and bake—yet it feels luxurious. The contrast between the crisp chocolate crust, molten center, and a dollop of vanilla ice cream makes this dessert feel loved and indulgent, especially on cool evenings or to celebrate with minimal effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsweetened cocoa powder

• All-purpose flour

• Granulated sugar

• Brown sugar (optional for extra depth)

• Large eggs

• Unsalted butter, melted

• Vanilla extract

• Salt

• Optional: mini chocolate chips or chopped bittersweet chocolate for extra fudge texture

directions

1. I preheat my oven to 350 °F (175 °C) and grease a 9‑inch pie pan.

2. I mix dry ingredients—cocoa powder, flour, sugar, and salt—in a bowl until well combined.

3. I whisk in wet ingredients—beaten eggs, melted butter, and vanilla—until the batter is smooth and glossy; at this point, I sometimes fold in extra chocolate for molten pockets.

4. I pour the batter into the prepared pan, smoothing the top gently.

5. I bake for around 20–25 minutes—edges should look set while the center stays slightly jiggly.

6. I cool briefly for about 5 minutes before slicing to maintain a gooey center while still hot.

Servings and timing

• Serves: 8 slices

• Prep time: ~10 minutes

• Cook time: 20–25 minutes

• Total time: ~35 minutes

Variations

• Nutty crunch: I stir in chopped pecans or walnuts for texture.

• Salted caramel twist: I swirl caramel sauce into the batter before baking.

• Espresso boost: I add a teaspoon of espresso powder to deepen the chocolate flavor.

• Gluten-free version: I use a 1:1 gluten-free flour blend.

• Extra fudgy finish: I top batter with mini chocolate chips before baking for melty pockets.

storage/reheating

I store leftover pie covered at room temperature for up to 2 days, or refrigerate for 4 days—I bring it to room temp before serving or warm slices for 10 seconds in the microwave for a melty texture. This pie also freezes well: I wrap the whole pie tightly and freeze for up to 2 months, thawing at room temperature before warming.

FAQs

Can I serve this pie cold?

Definitely—I enjoy it cold too. The texture is more cake‑like but still fudgy. Warming just enhances the molten experience.

How do I keep the center gooey?

Stop baking when the edges are set and the center still wiggles slightly; it will firm up a bit as it cools but remain soft.

Can I make it gluten-free?

Yes—just swap in an equal amount of gluten-free all-purpose flour blend.

What’s the best way to reheat leftovers?

I warm individual slices in the microwave for 10–15 seconds or pop them in a low oven (300 °F) for about 5 minutes until warmed through.

Can I use dark cocoa for extra intensity?

Absolutely! Dark cocoa gives a more intense, bittersweet flavor—just check sweetness to balance.

Conclusion

I absolutely love this Hot Fudge Pie—it’s the perfect marriage of simplicity and indulgence. With minimal prep and just one bowl, I get an ultra‑rich, chocolatey dessert that feels special every time. Whether warm with ice cream or enjoyed cold, each bite is a decadent celebration of molten fudge heaven.

Print