Decadent Hot Fudge Pie
The ultimate chocolate lover's dessert: a gooey, fudgy pie with a crackly brownie-like top and a molten center that stays soft and pudding-like. One bowl, simple ingredients, and pure chocolate indulgence. Serve warm with vanilla ice cream for dessert perfection.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Place unbaked pie crust in 9-inch pie pan and set pan on a baking sheet.
- In large mixing bowl, whisk together sugar, cocoa powder, flour, salt, and baking powder until completely combined with no lumps.
- Add melted butter, lightly beaten eggs, vanilla extract, and milk all at once. Stir with whisk or spatula until just combined and smooth. Don't overmix. Batter will be thick and glossy.
- Pour chocolate batter evenly into unbaked pie crust, scraping bowl to get every bit.
- Bake for 35-45 minutes until edges are set and pulling slightly from crust and center is still soft and slightly jiggly. Toothpick inserted near center should come out with moist, fudgy crumbs—not wet batter, but not clean.
- Cool on wire rack for at least 30 minutes. Pie will firm up significantly as it cools.
- Slice into wedges and serve warm or at room temperature. Top with whipped cream, vanilla ice cream, or chocolate shavings
Notes
Don't overbake. Center should still be soft and slightly jiggly when done—it continues cooking and firms up perfectly as it cools.
Use good quality cocoa powder. Dutch-process gives deeper, darker flavor but natural cocoa works beautifully too.
Must cool at least 30 minutes before slicing. Pie needs this time to set up properly for clean slices.
Baking sheet under pie pan catches drips and makes handling safer.
Room temperature eggs mix more smoothly into batter for uniform texture.
Store-bought crust works perfectly—no judgment for shortcuts when filling is this good.
Add 1 tablespoon instant espresso powder to dry ingredients to intensify chocolate without coffee flavor.
Make it mint chocolate: Add ½ teaspoon peppermint extract with vanilla.
Fold in ½ cup chocolate chips for extra melty pockets.
Try chocolate cookie crust (Oreos) or graham cracker crust instead of traditional pie crust.
Sprinkle flaky sea salt over top before baking for sweet-salty perfection.
Add bourbon: Replace 2 tablespoons milk with bourbon for grown-up twist.
Mexican chocolate: Add ½ teaspoon cinnamon and pinch of cayenne to dry ingredients.
Gluten-free: Use GF pie crust and replace flour with equal amount of cornstarch.
Store covered at room temperature up to 2 days or refrigerate up to 5 days. Firms up when chilled—becomes more brownie-like.
Freeze tightly wrapped up to 3 months. Thaw overnight in fridge or at room temperature.
Reheat individual slices in microwave 15-20 seconds or warm whole pie covered with foil at 300°F for 10-15 minutes.
Pie may crack on top—totally normal and adds rustic charm. To minimize, don't overbake and let cool slowly.
Perfect with: Vanilla ice cream (classic), coffee ice cream, salted caramel ice cream, freshly whipped cream.
Pairs with: Strong black coffee, cold milk.
Use good quality cocoa powder. Dutch-process gives deeper, darker flavor but natural cocoa works beautifully too.
Must cool at least 30 minutes before slicing. Pie needs this time to set up properly for clean slices.
Baking sheet under pie pan catches drips and makes handling safer.
Room temperature eggs mix more smoothly into batter for uniform texture.
Store-bought crust works perfectly—no judgment for shortcuts when filling is this good.
Add 1 tablespoon instant espresso powder to dry ingredients to intensify chocolate without coffee flavor.
Make it mint chocolate: Add ½ teaspoon peppermint extract with vanilla.
Fold in ½ cup chocolate chips for extra melty pockets.
Try chocolate cookie crust (Oreos) or graham cracker crust instead of traditional pie crust.
Sprinkle flaky sea salt over top before baking for sweet-salty perfection.
Add bourbon: Replace 2 tablespoons milk with bourbon for grown-up twist.
Mexican chocolate: Add ½ teaspoon cinnamon and pinch of cayenne to dry ingredients.
Gluten-free: Use GF pie crust and replace flour with equal amount of cornstarch.
Store covered at room temperature up to 2 days or refrigerate up to 5 days. Firms up when chilled—becomes more brownie-like.
Freeze tightly wrapped up to 3 months. Thaw overnight in fridge or at room temperature.
Reheat individual slices in microwave 15-20 seconds or warm whole pie covered with foil at 300°F for 10-15 minutes.
Pie may crack on top—totally normal and adds rustic charm. To minimize, don't overbake and let cool slowly.
Perfect with: Vanilla ice cream (classic), coffee ice cream, salted caramel ice cream, freshly whipped cream.
Pairs with: Strong black coffee, cold milk.