Get the Recipe:
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 (150 g) all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 2 to 4 tablespoons (30 to 60 ml) cold water
For the filling:
- 1 cup (240 ml) half and half*
- 1/4 cup (56 g) unsalted butter
- 8 ounces (227 g) bittersweet chocolate, chopped
- 1 1/2 cups (300 g) granulated sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 1/4 cup (30 g) all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 3 large egg yolks
- 2 tablespoons (30 ml) coffee liqueur**
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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 (175°C).
- 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.
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