I adore this decadent hot fudge pie—it’s a chocolate lover’s dream, with a flaky crust and a rich, gooey center that feels like a warm hug in dessert form.
Why You’ll Love This Recipe
I love how this pie delivers an indulgent chocolate experience without being overly complicated. The combination of bittersweet chocolate and butter creates a velvety filling, while the pre-baked crust keeps things simple. Plus, serving it warm with ice cream or whipped cream elevates it to restaurant quality in my own kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pre-baked pie crust (store-bought or homemade)
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½ cup unsalted butter
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1 cup bittersweet chocolate, chopped
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1 cup granulated sugar
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¼ cup cocoa powder
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3 large eggs
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1 tsp vanilla extract
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¼ tsp salt
directions
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I preheat the oven to 350°F (175°C).
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I melt the butter and bittersweet chocolate together in a microwave-safe bowl, stirring until smooth, and then let it cool slightly.
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In a large mixing bowl, I whisk together sugar, cocoa powder, eggs, vanilla extract, and salt.
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I pour the melted chocolate mixture into the bowl and stir until everything is well combined.
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I pour the filling into the pre-baked pie crust and smooth the top.
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I bake the pie for 30–35 minutes, until the edges are set but the center still jiggles slightly.
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I let the pie cool for at least 10–15 minutes. I serve it warm, often with ice cream or whipped cream.
Servings and timing
This pie yields 8 servings.
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Prep time: 15 minutes
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Cook time: 35 minutes
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Total time: 50 minutes
storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I gently warm individual slices in the microwave for about 15–20 seconds, just until the center is gooey again. This pie also freezes beautifully for up to 3 months—just thaw at room temperature before reheating.
FAQs
1. Can I make the crust from scratch?
Yes, I can use a homemade pie crust instead of store-bought. A basic butter crust works wonderfully and adds a homemade touch.
2. What if I don’t have bittersweet chocolate?
I sometimes substitute with semisweet chocolate, but the flavor is richer with bittersweet. If using semisweet, the pie will be sweeter, so I might reduce the sugar slightly.
3. How do I know when the pie is done?
The edges should look set while the center still jiggles a bit when I gently shake the pan. It continues to set as it cools.
4. Can I make this ahead of time?
Yes, I can bake it and then reheat before serving. I just warm slices in the microwave until the filling is soft and luscious.
5. Can I add mix-ins like nuts or caramel?
Absolutely. I like to sprinkle chopped toasted pecans or drizzle caramel sauce on top after baking for extra texture and flavor.
Conclusion
I find this hot fudge pie to be the ultimate crowd-pleaser—simple to make yet deeply indulgent. Whether I’m hosting a dinner party or treating myself after a long day, it always hits the spot. Try it once, and you’ll understand why it’s become a go-to chocolate dessert in my kitchen.
