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Hot Fudge Pie

Hot Fudge Pie is a chocolate dream! And with how easy it is to make, expect this recipe to become a frequent addition to your baking rotation.

slice of Hot Fudge Pie on a white plate

Easy, Rich Hot Fudge Pie

This Hot Fudge Pie recipe is for all of the baking procrastinators out there. I count myself in that group, too, so I’m well-versed in last-minute desserts. It’s almost Christmas, you know. If you don’t have dessert planned, I’m here to help.

If you bake with any regularity, you probably have everything you need to make this pie. It’s all made with basic baking ingredients and plenty of chocolate. Make a homemade crust or use store-bought. Just be sure to use the best chocolate and cocoa powder you have in your pantry for the best flavor result.

Hot Fudge Pie cooling on a blue towel

This tall, dark, and delicious pie is all about the chocolate. You’ll use both bittersweet chocolate and cocoa powder to give it a double dose of chocolate goodness. The top is a little crackly like a good pan of brownies. The filling is rich and dense and fudgy and moist and really just lovely.

I upped the ante a bit by adding some coffee liqueur to the pie filling to enhance all that chocolate. You can use a different liqueur or omit it altogether.

I debated a topping for this pie. Ice cream? Whipped cream? Those are both really great ideas. But ultimately, I decided I would just enjoy the combination of deep, dark chocolate filling and pie crust. That’s more than enough to make me happy any time of year.

Merry Christmas to all of you! I hope you have a wonderful holiday full of sweet things.

Happy baking!

Find more pie recipes in the Recipe Index.

More Chocolate Pie Recipes

Hot Fudge Pie

Yield 8 to 10 servings
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Hot Fudge Pie is tall, dark, delicious, and all about the chocolate!

slice of Hot Fudge Pie on a white plate


For the crust:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water

For the filling:

  • 1 cup half and half*
  • 1/4 cup (56g) unsalted butter
  • 8 ounces (227g) bittersweet chocolate, chopped
  • 1 & 1/2 cups (300g) granulated sugar
  • 3/4 cup (64g) unsweetened cocoa powder
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 large egg yolks
  • 2 tablespoons coffee liqueur


To make the crust:

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or a fork until the mixture resembles coarse meal and the butter is the size of small peas.
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour your work surface. Roll out the dough into a circle about 1/8-inch thick.
  6. Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired.

To make the filling:

  1. Preheat oven to 350°F.
  2. Place half and half, butter, and chocolate in a microwave-safe bowl. Heat in microwave for 2 minutes or until the butter has melted and the chocolate melts when stirred. Stir until smooth.
  3. Whisk together the sugar, cocoa powder, flour, and salt.
  4. Add the eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.
  5. Transfer the filling to the pie crust in the pan.
  6. Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.
  7. Cool 10 minutes before serving.


*Half and half is a dairy product found alongside milk and cream. If you don't have access to half and half, you can use one of these substitutions:

  • 1/2 cup whole milk plus 1/2 cup cream
  • 3/4 cup whole milk plus 1/4 cup heavy cream
  • 2/3 cup skim milk plus 1/3 cup heavy cream

Recipe slightly adapted from Southern Living.

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    45 Comments on “Hot Fudge Pie”

  1. Love the name of this pie. Sounds like the ultimate chocolate lovers dessert!

  2. Oh yum yum yum!
    This is for serious chocolate lovers like myself.
    Merry Christmas to you!

  3. That looks amazing. I think a good resolution for me this 2014 year is to ramp up the pies. I tend to avoid pies for a few reasons. Partly because I feed large groups and a pie just doesn’t go that far but mostly because I hate working with pie crusts but I want to get over that. LOL This one looks like a great place to start!!

  4. I’m already having daydreams of this pie with a giant dollop of whipped cream or a scoop of ice cream (with a cherry!) on top. It looks delicious!

    Merry Christmas, Jennifer!

  5. Wow. I kind of want this pie for breakfast. This looks fantastic!

  6. I will purposely procrastinate if this is the outcome! Merry Christmas to you and your family Jennifer!

  7. That deep dark chocolate filling sounds absolutely divine.

  8. This looks so rich and chocolately – yum!!!

  9. I might have missed it, but I didn’t see anywhere what temperature you should bake at?

  10. dyiiiing over the intense chocolatey goodness in heeere!

  11. Hi, just found you site on the facebook page Bake or break.
    Lovethis recipe, but didn’t understood what you mean on the ingredients off the filling by half half.
    thank you


    Hélia 🙂

  12. Hi Helia, l had the same question about the half and half but my daughter looked it up on the net and its a mixture of cream and whole milk so l presume it means half a cup of cream and half a cup of milk. hope that helps cos l want to make it too. sounds yum

  13. I just found this and I was wondering if you could use semi-sweet chocolate chips in place of the bittersweet chocolate?

  14. Mmmm… Looks realy good. Thinkin. Fresh whipped cream and some raspberries.

  15. Thank you for this recipe, I made it yesterday and it was amazing! Tastes exactly like rich, hot fudge. 🙂

  16. i’m sorry but can someone tell me what’s “half and half”? I’m dying to make this pie but i don’t know what it is..

  17. Like another said, this pie is for serious chocolate lovers. I have never eaten anything that was too rich for me until this. It is good, but probably won’t make it on our table again due to the richness.

  18. This looks amazing, but I have a question. You say 2 eggs and then 3 egg yolks, am I just adding more egg whites to the mix along with the three egg yolks?

  19. I made this and it was divine! Served warm with ice cream. It was just perfect. I’ve made plenty chocolate pies but this one takes the cake, pun intended!
    I even froze the leftovers and warmed up later and it was super!
    I also made a couple “minis” in well greased muffin tins, sans crust, and they were outrageously good. thanks for a great recipe!

  20. Can’t wait to make this for my chocolate eating husband. The more chocolate the better he is likes it..

  21. Can this pie be frozen?

  22. Can I use vanilla in place of the liqueur?

  23. Jennifer,
    Could i use a gram cracker pie crust in place of regular pie crust??

    • Hi, Dee. I’ve not tried that for this recipe. My hesitation to an absolute yes is that this is a fairly heavy filling. If you use a graham cracker crust, just make sure it’s a thick, sturdy one.

  24. Hi Jennifer!

    Do you prebake the pie crust or just bake everything together once the pie filling goes in? Merry Christmas!

  25. Can you substitute honey or another sweeter that is natural for the cup and a half of sugar?

    • Hi, Kat. I’ve not tried that, so I can’t say for sure. Generally speaking, you’ll get varying results doing a complete substitution. If you should try any substitutions, please let me know how it works.

  26. Just the pie I’ve been looking for!!! Thank you 😊 

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