This ooey, gooey vintage Chocolate Fudge Pie only takes seven simple ingredients and 10 minutes to throw together. Something like an upside down hot fudge sundae, this easy fudge pie will make all your chocolate dreams come true.
Hot Fudge Sundae Cake
If a molten lava cake, a hot brownie, and a hot fudge sundae had a baby, it would be this chocolate fudge pie. It takes only minutes to throw together, is best served warm, and if it’s super gooey, you did it right.
It’s not cake-like in texture, nor is it brownie. It is its own unique, gooey (I need another synonym for gooey…), fudgy texture.
It is crustless, but the chocolate forms a bit of a shell, or maybe a crust, on the top, which leaves the inside filled with sticky chocolate deliciousness.
You’ll want to serve it warm and pile it high with vanilla ice cream, hot fudge, and sprinkles.
Or vanilla ice cream, hot fudge, and some berries.
Or keep it simple and go with a sprinkle of powdered sugar. You really can’t go wrong with this one.
Why you’ll love this Hot Fudge Sundae Cake
- It’s simple – only seven, common ingredients and 10 minutes of prep.
- It’s versatile – serve it plain, with powdered sugar, or top it with ice cream and toppings.
- Sundae lovers – this pie is as if you’ve turned a hot fudge sundae upside down and turned it into a hot fudge pie.
Helpful Tools
Ingredients for Chocolate Fudge Pie
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- CHOCOLATE – Unsweetened baking chocolate.
- BUTTER – Unsalted butter. You’ll melt it so no need to set it out to room temperature.
- SUGAR – Granulated white sugar is what I’ve tested this one with.
- EGGS – Two large eggs, beaten.
- VANILLA – Use a good quality pure vanilla extract. I like to buy mine at Sam’s Club or Costco in bulk since it is pricey.
- MILK – I use 2% because that is what we have on hand.
- FLOUR – All-purpose white flour.
How to make this Fudge Pie recipe
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: First, in a microwave safe bowl, melt the chocolate squares and butter in 30 second increments, stirring in between, until smooth. Set aside to cool.
- STEP TWO: Then, in another mixing bowl, add the sugar to the beaten eggs and stir until fully incorporated.
- STEP THREE: Next, pour the cooled chocolate mixture into the sugar mixture and stir until fully combined.
- STEP FOUR: Finally, add the vanilla and milk and stir well. Then, gently fold in the flour, just mixing until no white streaks remain. You don’t want to over mix it.
- STEP FIVE: Pour the batter into a greased 8″ pie plate and bake at 350° for 25 minutes. It will look gooey when you take it out.
Top with ice cream while warm and enjoy!
What to serve with this pie
This fudge pie is best served warm and with ice cream. I often call it a Hot Fudge Pie because it so closely resembles a hot fudge sundae so top it with ice cream, sprinkles, whipped cream, and a cherry.
Or you can keep it simple and sprinkle on some powdered sugar alongside some raspberries or strawberries.
If vanilla is more your speed, try this no bake vanilla pudding pie.
How to store leftovers
Leftovers should be stored covered in the fridge for up to 5 days.
Can I freeze it?
Because of its gooey nature, I don’t recommend freezing it.
How to reheat it
Either pop the entire pie back into the oven to get warm or microwave individual portions.
FAQs
Can I add a crust?
I don’t see why not. I haven’t tried it but I would prebake a pie crust (according to the package directions) and then pour this batter in and bake as directed. I could also seeing it be delicious with a graham cracker crust…
Which type of chocolate should I use?
You’ll want to look for unsweetened baking chocolate. I like to use Baker’s or Ghirardelli.
Can I leave the pie on the counter overnight?
No, because of the gooeyness of the pie, I would only store it in the fridge. It will be fine at room temperature for a couple hours, but any longer than that, I would move it to the fridge.
Need more chocolate recipes? Try these:
Double Chocolate Cookies
Hot Chocolate Poke Cake
Chocolate Milk Cupcakes
Easy Chocolate Cream Pie
Click here for my entire collection of dessert recipes.
Chocolate Fudge Pie
Ingredients
- 1 ½ ounces unsweetened baking chocolate 1.5 squares
- 8 Tablespoons unsalted butter (1 stick)
- 1 cup granulated white sugar
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- ¼ cup all purpose white flour
Instructions
- Preheat oven to 350 degrees. Butter an 8" pie plate and set aside.
- In a microwave safe bowl, melt the chocolate and butter in 20-30 second increments, stirring between intervals, until combined. Let it cool.1 ½ ounces unsweetened baking chocolate, 8 Tablespoons unsalted butter
- In another bowl, mix the sugar into the beaten eggs until fully incorporated.1 cup granulated white sugar, 2 large eggs
- Add the cooled butter/chocolate mixture into the sugar mixture and stir until completely combined.
- Add the vanilla and milk and stir well.1 teaspoon vanilla extract, 2 Tablespoons milk
- Fold in the flour, gently mixing just until no white steaks remain. Do not over mix.¼ cup all purpose white flour
- Pour into the prepared pie dish and bake for 25 minutes. It will look gooey.
- Top with some ice cream while it’s still warm.
Notes
- Store leftovers covered in the fridge. I recommend reheating to serve.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published June 23, 2013
Did You Make This?
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Melissa,
This looks Wonderful. I can’t wait to try it. I’m a Type 2 Diabetic. I have concerns about the Sugar that’s called for in this recipe. Is it possible to cut the amount of Sugar in half? Can I substitute Stevia, Honey, or something else?
Thank You
Allison Price RN
Hi Allison – unfortunately, I haven’t tested any replacements so I can’t confidently say, but I have heard good things about this sweetener.