Rich, gooey, and intensely chocolatey, this hot fudge pie is a decadent treat that’s a must for any chocolate lover. Just add a scoop of ice cream or a dollop of whipped cream to take it over the top!
This old-fashioned fudge pie is one of those magical desserts that’s simple to make but always makes an impression. The combination of a buttery, flaky crust with an irresistibly fudgy filling is an absolute delight. With just a handful of ingredients and minimal effort, you can create a pie that’s perfect for any occasion—whether it’s a casual dinner or a special celebration. If you love a classic fudge brownie, this pie takes that idea and makes it even better!
Why You’ll Love this Fudge Pie Recipe
- Irresistible texture. Chocolate lovers will fall in love with this rich, gooey chocolate filling with a perfectly crisp top.
- Simple ingredients. This is one of those magical recipes that uses common pantry staples that come together for maximum flavor.
- Versatile dessert. It’s perfect for a dinner party or just a cozy weeknight treat.
What You’ll Need
Scroll to the recipe card below for ingredient quantities and complete instructions.
- Pie crust – I’ve included my go-to pie crust in the recipe card below and show the ingredients in the photo above, but feel free to use your preferred recipe or a store-bought pie dough.
- Half and half – See my note below for substitutions if you don’t have access to half and half.
- Unsalted butter – No need to soften—you’ll melt this with the chocolate.
- Bittersweet chocolate – Use a good quality chocolate for the best flavor and smoothest melting.
- Granulated sugar
- Cocoa powder – Be sure to use unsweetened cocoa powder, not hot chocolate mix, which has other ingredients added.
- All-purpose flour – Just a small amount to thicken the filling.
- Salt
- Eggs – You’ll need both whole eggs and egg yolks. They’ll separate more easily when they’re cold, but they’ll mix more easily when at room temperature. (If you need a use for the leftover egg whites, make a batch of pecan puffs or coconut macaroons.)
- Coffee liqueur – This enhances the chocolate flavor. Feel free to substitute another liqueur if you prefer. If you prefer not to use liqueur, you can substitute with an equal amount of brewed coffee, 1-2 teaspoons of vanilla extract, or simply omit it for a milder flavor.
What is Half and Half?
Half and half is a dairy product commonly found alongside milk and cream in the grocery store. It is made from equal parts whole milk and light cream, resulting in a consistency that’s richer than milk but lighter than heavy cream. This combination provides a creamy texture without being overly thick, making it ideal for recipes like this pie. 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
How to Make Hot Fudge Pie
- Prepare the crust. Make your crust as directed, fit it into a 9-inch round pie pan, and crimp the edges. Place in the refrigerator while you make the filling.
- Melt chocolate. Combine the half and half, butter, and chocolate, and melt them until smooth. You can use a microwave or a double boiler for this step.
- Mix the filling. In a large mixing bowl, whisk together the sugar, cocoa powder, flour, and salt. Add the eggs, egg yolks, liqueur, and the melted chocolate mixture. Stir until smooth and well combined.
- Bake. Transfer the filling to the pie crust, and bake at 350°F for 45 to 50 minutes or until the center is set and the edges are beginning to crack. Cool at least 10 minutes before serving.
Tips for Success
- Use good quality chocolate. Since the chocolate is the star of this fudge pie, use a high-quality bittersweet chocolate for the best flavor.
- Chill the crust. Chilling the pie crust after fitting it into the pan helps prevent shrinking during baking.
- Use room temperature eggs. Let the eggs come to room temperature before mixing to ensure they combine more smoothly and evenly with the other ingredients.
- Don’t over-mix. When combining the wet and dry ingredients, mix just until smooth. Over-mixing can lead to a dense texture.
- Check for doneness. The pie is done when the edges are set and slightly cracked, but the center still has a slight jiggle.
Variations
- Nutty Fudge Pie: Add 1/2 cup chopped toasted nuts (like pecans or walnuts) to the filling for a bit of crunch.
- Bourbon Fudge Pie: Swap the coffee liqueur for bourbon for a rich, warming twist.
- Espresso Fudge Pie: Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Serving Suggestions
- Ice cream: Serve warm slices of chocolate fudge pie with a scoop of vanilla ice cream to complement the rich chocolate flavor.
- Whipped cream: Add a dollop of freshly whipped cream for an airy contrast to the dense fudge filling.
- Confectioners’ sugar: Keep it simple with a dusting of confectioners’ sugar on each slice.
- Salted caramel drizzle: Drizzle some salted caramel sauce over each slice for extra indulgence.
- Fresh berries: Garnish with fresh raspberries or strawberries for a touch of tartness that balances the sweetness.
How to Store
- Room Temperature: Store your cooled fudge pie covered at room temperature for up to 2 days.
- Refrigerate: For longer storage, cover and refrigerate for up to 5 days. Reheat slices in the microwave for 10-15 seconds if you prefer it warm.
- Freezer: Wrap individual slices in plastic wrap, then place them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating or serving.
More Chocolate Pie Recipes
Hot Fudge Pie
Hot Fudge Pie is a simple yet impressive dessert that will thrill chocolate lovers. With its rich, fudgy filling and flaky crust, it's perfect for any occasion.
Ingredients
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**
Instructions
To make the crust:
- 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.
- Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
- Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
- Remove the dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
- Lightly flour your work surface. Roll out the dough into a circle about 1/8-inch thick.
- Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired. Refrigerate while you make the filling.
To make the filling:
- Preheat oven to 350°F.
- 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.
- Whisk together the sugar, cocoa powder, flour, and salt.
- Add the eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.
- Transfer the filling to the pie crust in the pan.
- Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.
- Cool 10 minutes before serving.
Notes
You'll need pastry for a 9-inch pie. I've included my favorite recipe here, but you can, of course, use your own favorite crust recipe or a store-bought dough.
*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
**Feel free to substitute another liqueur if you prefer. If you prefer not to use liqueur, you can substitute with an equal amount of brewed coffee, 1-2 teaspoons of vanilla extract, or simply omit it.
Store in an airtight container at room temperature up to 2 days.
Recipe slightly adapted from Southern Living.
Recommended Products
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35 Comments on “Hot Fudge Pie”
Love the name of this pie. Sounds like the ultimate chocolate lovers dessert!
Oh yum yum yum!
This is for serious chocolate lovers like myself.
Merry Christmas to you!
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!!
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!
Wowee!! This pie looks killer!
Wow. I kind of want this pie for breakfast. This looks fantastic!
I will purposely procrastinate if this is the outcome! Merry Christmas to you and your family Jennifer!
That deep dark chocolate filling sounds absolutely divine.
This looks so rich and chocolately – yum!!!
dyiiiing over the intense chocolatey goodness in heeere!
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
kisses
Hélia 🙂
Helia, half and half is a dairy product consisting of half milk and half cream. If you don’t have access to it, just use equal parts of milk and cream to make the total volume.
Thank you 🙂
I’m going ti try,then I’ll tell you how it went.
🙂 🙂 🙂
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
Hi, Sue. Yes, that’s right.
Thanks Sue,but I am in Portugal 🙂
I just found this and I was wondering if you could use semi-sweet chocolate chips in place of the bittersweet chocolate?
Hi, Judi. You can use semi-sweet. They are both dark chocolate, although bittersweet tends to be less sweet than semi-sweet.
Mmmm… Looks realy good. Thinkin. Fresh whipped cream and some raspberries.
Thank you for this recipe, I made it yesterday and it was amazing! Tastes exactly like rich, hot fudge. 🙂
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.
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?
Tanni, you’ll need two whole eggs plus three egg yolks.
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!
So glad you liked it, Tori!
Can’t wait to make this for my chocolate eating husband. The more chocolate the better he is likes it..
Can I use vanilla in place of the liqueur?
Hi, Shari. Yes, you can, although you won’t need nearly as much. I’d use about 1 & 1/2 teaspoons of vanilla.
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.
Hi Jennifer!
Do you prebake the pie crust or just bake everything together once the pie filling goes in? Merry Christmas!
Hi, Megan. No, the crust doesn’t need to be blind baked.
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.
Just the pie I’ve been looking for!!! Thank you 😊Â