Short description

I adore this pie for its rich, gooey chocolate center nestled in a flaky crust—it’s pure indulgence every time.

Decadent Hot Fudge Pie

Why You’ll Love This Recipe

I fell in love with this dessert because it strikes the perfect balance between fudgy and silky, with a delightful crackly top. It’s simple to whip up yet impressive enough to serve for special occasions. Plus, it’s a chocolate lover’s dream come true.

ingredients

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

½ cup unsalted butter
2 oz unsweetened or bittersweet chocolate, chopped
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
¼ cup cocoa powder
¼ cup all-purpose flour
Pinch of salt (optional, to enhance richness)
1 unbaked 9-inch pie shell (homemade or store-bought)

directions

Preheat the oven to 350 °F (175 °C).
In a saucepan over low heat, melt the butter with the chopped chocolate, stirring until smooth.
Remove from heat and stir in the sugar until dissolved.
Whisk in the eggs one at a time until fully incorporated.
Add vanilla, cocoa powder, flour, and salt—stir just until combined (don’t overmix).
Pour the filling into the unbaked pie shell.
Bake for 30–40 minutes, until the edges are set and the center still wobbles slightly.
Cool on a rack for about 1 hour (or longer) before slicing.

Servings and timing

Makes 8 servings
Prep time: ~10 min
Bake time: 30–40 min
Cooling time: ~1 h (important for clean slicing)

Variations

Double the chocolate and cocoa for an extra fudgy pie—bake a bit longer.
Stir in ½ cup chopped pecans or walnuts before baking for added crunch.
Top with a drizzle of hot fudge or salted caramel for contrast.
Serve with coffee or vanilla ice cream to complement the richness.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I warm individual slices in the microwave for about 10–15 seconds for that fresh-baked texture.

FAQs

1. Can I make this pie ahead of time?

Yes—I often bake it the night before. After it cools, I wrap it tightly and refrigerate. Just remove it from the fridge about 30 minutes before serving to bring it to room temperature.

2. Do I need to blind‑bake the crust?

I usually don’t blind‑bake. If I’m using a homemade or refrigerated crust, baking it with the filling works just fine. For frozen crusts, I sometimes par‑bake for 8 min to avoid sogginess.

3. How do I know when the pie is done?

The edges should look set and the center jiggles slightly when you gently shake the pan. That jiggle means it will set as it cools.

4. Can I use cocoa powder instead of chopped chocolate?

Yes—you can replace the 2 oz chopped chocolate by increasing the cocoa powder and adding a bit of cream or milk. But I prefer the texture and richness of using both.

5. Can I freeze this pie?

Absolutely. I wrap it tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat slices as needed.

Conclusion

This Decadent Hot Fudge Pie is one of my all-time favorites—so easy yet so luxurious. Whether it’s a cozy weeknight treat or the finale to a dinner party, it always earns a standing ovation. I hope you enjoy every fudgy bite as much as I do!