Hot Fudge Pie Recipe

I perfected a Hot Fudge Pie with a rich, gooey chocolate dessert center that sits somewhere between a brownie and molten lava cake, and the secret to that molten middle is simpler than you’d expect.

I never thought a pie could behave like a dessert with an agenda but this Hot Fudge Pie does. It has a crackly top and a molten, fudgy middle that feels like a brownie decided to go lava, and I swear people stop talking when it’s served.

I use unsalted butter and semisweet chocolate so it stays rich without being sickly sweet. I like to pair it with something cold, but thats up to you (optional, boosts chocolate flavor).

It’s stupidly simple, slightly dangerous, and every time I bring it to a gathering someone claims they only wanted a taste.

Ingredients

• Gives deep richness and silky mouthfeel, high in fat and calories, not much fiber.
• Provides sweetness and structure, pure carbs so no protein or fiber, quick energy.
• Intense chocolate flavor, low sugar, has some fiber and antioxidants, slightly bitter.
• Bind ingredients and add protein and moisture, gives custardy texture when baked.
• Adds structure and carbs, all purpose gives tender crumb but not much nutrition.
• Melts into pockets of gooey chocolate, adds fat, sugar and extra chocolate flavor.
• Enhances chocolate depth without tasting like coffee, negligible calories, no fiber or protein.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, melted
• 1 1/2 cups granulated sugar
• 3 large eggs, room temp
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder, sifted
• 1 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 cup semisweet chocolate chips or chopped semisweet chocolate
• 1/4 cup strong brewed coffee or hot water (optional, boosts chocolate flavor)
• Vanilla ice cream or whipped cream for serving (optional)
• Flaky sea salt for sprinkling (optional)

How to Make this

1. Preheat oven to 350°F and lightly butter a 9 inch pie dish or spray it with nonstick spray, then set aside.

2. In a small saucepan or microwave safe bowl melt 1 cup (2 sticks) unsalted butter until fully liquid, stir in 1 cup semisweet chocolate chips (or chopped chocolate) and 1/4 cup hot strong coffee or hot water if you’re using it, stir until smooth, let cool just a bit.

3. Stir 1 1/2 cups granulated sugar into the warm chocolate mixture until combined, then whisk in 3 large eggs one at a time, mixing well after each so everything gets smooth.

4. Add 1 teaspoon vanilla extract to the batter, mix, then sift 2/3 cup unsweetened cocoa powder directly into the bowl so there are no lumps.

5. In a small bowl combine 1 cup all purpose flour and 1/2 teaspoon fine sea salt, then fold those dry ingredients into the chocolate batter gently until just combined, don’t overmix or you’ll lose the gooey texture.

6. If you like extra pockets of melted chocolate stir in a few extra chocolate chips, otherwise the batter already has plenty from the melted chocolate.

7. Pour the batter into the prepared pie dish, smooth the top a little with a spatula, it will be fairly thick.

8. Bake for about 25 to 30 minutes, the top should look set and slightly crackled but the center will still be fudgy and jiggle a bit, start checking at 22 minutes so you don’t overbake.

9. Let the pie cool 10 to 15 minutes so it firms up a little, then serve warm with scoops of vanilla ice cream or a dollop of whipped cream and a light sprinkle of flaky sea salt if you want that salty contrast.

Equipment Needed

1. 9 inch pie dish, buttered or sprayed with nonstick spray
2. Small saucepan or microwave safe bowl for melting butter and chocolate
3. Large mixing bowl for the batter
4. Whisk for eggs and sugar
5. Silicone spatula for folding and smoothing the batter
6. Fine mesh sieve or sifter for the cocoa powder
7. Measuring cups and spoons (1 cup, 2/3 cup, 1/4 cup etc) dont skimp on accuracy
8. Oven mitts and a trivet or cooling rack for resting the pie

FAQ

Hot Fudge Pie Recipe Substitutions and Variations

• Unsalted butter: you can use a neutral oil like canola or vegetable, same volume, for the same moist texture but less buttery flavor; or swap with melted coconut oil 1 to 1 for a hint of coconut; if you only have salted butter just use it and skip or cut back the added salt.
• Granulated sugar: swap with light brown sugar 1 to 1 for a chewier, caramel note; coconut sugar works 1 to 1 too but gives a deeper, almost toffee taste; or use a cup of superfine sugar if you want it dissolve even quicker.
• 3 large eggs: for each egg use 1 tablespoon ground flaxseed plus 3 tablespoons water (mix and let sit 5 minutes) for a vegan binder; or use 1/4 cup applesauce per egg (adds moisture and a bit of sweetness); silken tofu pureed about 1/4 cup per egg also works.
• All-purpose flour: use a 1-to-1 gluten free baking blend in the same amount if you need gluten free; or replace with whole wheat pastry flour 1 to 1 for a nuttier, slightly denser result; avoid straight almond flour as a direct swap without adjusting liquids.

Pro Tips

1) Let your eggs and any chilled ingredients warm up to room temp first, it helps the batter come together smooth, otherwise you’ll end up with little bits that wont mix well.

2) When melting butter and chocolate, take it slow and let it cool until it’s just warm, not hot, because hot chocolate will start to cook the eggs and make the texture weird. microwave in short bursts or use low heat on the stove and stir a lot.

3) Fold the flour in gently and stop as soon as you dont see dry streaks, overmixing makes it cake like instead of fudgy. a few little streaks or lumps are fine, they’ll disappear while it rests.

4) Toss in a handful of chopped chocolate or chips for melty pockets, and save the flaky sea salt for right before serving, it makes the chocolate pop way more than you expect.

5) To store and reheat: keep at room temp for a day in a loosely covered container, longer than that go in the fridge, and when reheating use short bursts in the microwave so you dont dry it out, or warm gently in a low oven.