So, This Hot Fudge Pie Story Starts in My Mom's Kitchen...
I have to admit, the first time I made this hot fudge pie, I thought it was going to be a disaster. I think I was about 14, and convinced that melting chocolate meant nuking it in the microwave until it looked like tar. (Spoiler: it does not.) My mom, who is usually quite patient, just laughed when the chocolate smoked up the whole kitchen. Anyway, the second try went a lot better and ever since, this gooey, chocolatey, pecan-studded pie has been my go-to whenever I want to impress someone or—if I'm honest—just need a chocolate fix after a long day. Some people have a signature cocktail; I have a signature pie.
Why I Keep Coming Back to This Pie (and Why You Might, Too)
I make this when the weather is gloomy, or we've all had a rough week, or just because someone found a forgotten bar of chocolate in the pantry. My family goes absolutely nuts (pun intended) for it, especially if I let them scoop ice cream right on top while it’s still warm. It's got that magical, slightly underbaked thing going on—like a brownie and a lava cake had a delicious pie baby. Oh, and I used to get frustrated because my edges would overcook before the middle set, but actually, I like it that way now; you get fudgy and chewy in one bite.
Here's What You'll Need (And What You Can Swap)
- ½ cup (1 stick) unsalted butter (Salted is fine if that's all you've got. My grandma only used Land O' Lakes, but I think anything works.)
- 2 ounces unsweetened chocolate (Honestly, I sometimes use semi-sweet chips in a pinch. It comes out a bit sweeter, but who’s complaining?)
- 1 cup white sugar
- 2 large eggs
- ¼ cup all-purpose flour (I've even done this with almond flour; just watch the texture—it’ll be a bit more crumbly.)
- 1 teaspoon vanilla extract (Artificial is fine, but if you have real vanilla, use it!)
- Pinch of salt
- ½ cup chopped pecans or walnuts (Totally optional. Sometimes I just skip nuts if I can’t be bothered to chop them.)
So, How Do You Actually Make This?
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan. Or, if you’re like me and can’t find the pie dish, just use a brownie pan—no one has ever complained.
- Melt the butter and chocolate together. I usually use a small saucepan on low heat; just keep stirring so it doesn’t get weird and grainy. If you’re brave, the microwave works, but keep an eye on it—trust me.
- Remove from heat. Mix in the sugar while it’s still warm, but not boiling. I tend to use a wooden spoon here (no real reason, just habit).
- Once it’s a bit cooled (so you don't scramble the eggs), beat in the eggs one at a time. Don’t worry if it looks a little streaky; it will come together.
- Add the flour, vanilla, and salt. Stir until everything’s combined, but don’t go overboard. This is my cue to sneak a taste, by the way.
- Fold in the nuts if you’re using them. Or don’t. Your call!
- Pour into the prepared pan and bake for about 25 minutes. The top should look set, but if you jiggle it, it’ll still be a bit wobbly in the center. That’s exactly what you want. (If you bake it until it’s fully set, it’s more like cake. Still good, just different.)
- Let cool for at least 10 minutes. Or don’t—just serve with ice cream and accept that it will be molten and messy. That’s half the fun.
Stuff I Figured Out the Hard Way (Notes)
- If you overbake this, it still tastes good, but, well, it's not hot fudge anymore.
- Once I tried doubling the recipe and baking it in a 13x9 pan. It took forever and the middle never set—stick to the pie pan.
- Sifting flour? I never do. Maybe that's why it’s a bit rustic, but I like it that way.
What Happens If You Feel Like Experimenting? (Variations I've Tried... and Some I Regret)
- Swap pecans for hazelnuts. Kinda nice, especially if you add a little espresso powder.
- Add a handful of chocolate chips right before baking for double chocolate drama.
- I once tried it with coconut flour. Not my best idea—it ended up weirdly dense. But if you figure it out, let me know.
- A dash of cinnamon gives it a Mexican hot chocolate vibe. Kids weren’t fans, but I liked it.
Don't Have a Fancy Mixer or Pan? No Problem.
If you haven’t got a pie pan, use whatever you have that’s roughly the same size. Honestly, I’ve even used a cast iron skillet once (old camping trick—worked great). If you don’t have a hand mixer, just use a whisk and some elbow grease. Or, you know, recruit a helper. Kids love to stir.
Storing Leftovers (But Will There Even Be Any?)
Technically, you can keep this covered at room temp for a day or two, or in the fridge for up to 4 days. (Though honestly, in my house it never lasts more than a day—somebody always sneaks a midnight snack.) If you like it warm, just nuke a slice in the microwave for 10-15 seconds and it’s like new.
How I Like to Serve It (And a Silly Family Tradition)
Best thing ever: a big scoop of vanilla ice cream that immediately starts to melt into the warm, fudgy center. My youngest insists on rainbow sprinkles, which is adorable, and my husband eats it straight out of the pan (which is less adorable, but hey, fewer dishes for me). Sometimes we do a little whipped cream on top, too.
Lessons Learned the Hard Way (Pro Tips, aka Oops Moments)
- I once tried rushing the cooling step—it just turned into hot chocolate soup. Actually, I find it works better if you let it sit for at least 10-15 minutes before serving.
- Don’t use cheap chocolate. Well, you can, but it won’t have that deep, rich flavor. On second thought, if you love sweet desserts, maybe you’ll actually prefer it. To each their own.
- Do not skip greasing the pan. Learned that the hard way; scraping pie out with a spatula is no fun.
Your Hot Fudge Pie Questions (And My Honest Answers!)
- Can I make this gluten-free?
Yep—as I mentioned, almond flour works, though the texture’s a bit different. I haven’t tried any other substitutes yet. - What if I don’t have unsweetened chocolate?
Semi-sweet chips work in a pinch. Just cut back the sugar a bit, maybe to ¾ cup, unless you like things really sweet. I do sometimes. - Can I freeze hot fudge pie?
You can, but it loses that gooey magic. Maybe just make a new one (it’s not exactly a chore). - Why is my pie too runny in the middle?
Probably just needs a little more time. Or maybe your oven runs cool. Or you just like it extra gooey—no judgement here!
Random Bit: Why I Love This Pie Even More Than Brownies
Quick sidetrack—brownies are great, but this is somehow fussier and lazier at the same time. It feels like a celebration even when it’s just a Tuesday. If you want to nerd out about chocolate, Serious Eats has a fun guide on types of chocolate, and if you want to see what a pie disaster really looks like, check out some (honestly hilarious) baking fails at Cake Wrecks.
Anyway, if you do make this hot fudge pie, let me know how it turns out! Or if you tweak it and discover some wild new combo, I want to hear about it. Happy baking (and even happier eating)!
Ingredients
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9-inch pie dish.
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2In a large bowl, whisk together sugar, flour, cocoa powder, and salt.
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3Add eggs, melted butter, and vanilla extract to the dry ingredients. Mix until well combined.
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4Fold in the chocolate chips, then pour the batter into the prepared pie dish.
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5Bake for 30 minutes, or until the top is set but the center is still slightly gooey.
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6Allow to cool slightly before serving warm. Serve with whipped cream or ice cream if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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