Hot Fudge Pie: The Perfect Gooey Dessert Recipe
Learn how to make the perfect Hot Fudge Pie — rich, fudgy, and smooth every time. From common flops to sweet success, this guide covers every baking secret.
Ingredients
- 1 cup all-purpose flour – the foundation for your crust-like base.
- 1 cup granulated sugar – brings sweetness and helps with caramelization.
- ½ cup unsweetened cocoa powder – pure, deep chocolate flavor.
- 2 large eggs – bind the filling and create that fudgy “set.”
- ½ cup unsalted butter, melted – smooths everything out, adds richness.
- 1 tsp vanilla extract – lifts the aroma and softens bitterness.
- ½ tsp salt – sharpens flavor contrast and balances sweetness.
- 1 cup semi-sweet chocolate chips (or dark for intensity).
- ½ cup chopped nuts (optional) – add crunch and balance texture.
Optional upgrades:
- Swap white sugar for brown sugar for a caramel twist.
- Use coconut oil instead of butter for a tropical hint.
- Pretzel crumbs instead of graham crackers? Go bold — that salty crunch plays beautifully with fudge.
Instructions
- Preheat the oven to 350°F (175°C). Make sure it’s fully heated — uneven temperature can cause a cracked top.
- Mix the dry ingredients. In a large bowl, whisk together flour, sugar, cocoa powder, and salt.
- Blend the wet ingredients. In a separate bowl, combine melted butter, eggs, and vanilla until smooth and glossy.
- Combine them gently. Add wet to dry and stir until just blended. Don’t overmix — it’ll toughen the texture.
- Fold in chocolate chips and nuts (if using). The batter should be thick and shiny.
- Pour into a greased 9-inch pie pan. Smooth the top with a spatula.
- Bake for 30 minutes. The edges should look set, but the center should wiggle slightly — that’s your gooey sweet spot.
- Cool before slicing. The pie continues to set as it rests, locking in that fudgy texture.