Vintage Chocolate Fudge Pie

This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

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.

chocolate fudge pie on a white plate topped with vanilla ice cream, drizzled with fudge, and raspberries.

Hot Fudge Pie

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 Fudge Pie

  • 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.
powdered sugar being shaken onto a slice of fudge pie.

Equipment you’ll need

Ingredients for Chocolate Fudge Pie

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.

  • 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.
overhead shot of labeled ingredients laid out to make chocolate pie.

How to make this Fudge Pie recipe

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!

collage of 4 photos showing the process of making chocolate pie.

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.

side view of a gooey fudge 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.

overhead shot of fudge pie surrounded by berries and glasses of milk.


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.

hot fudge pie topped with ice cream, fudge, and rainbow sprinkles.

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.

Also, sign up to receive an email in your inbox for each new recipe:


If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

chocolate fudge pie on a white plate topped with vanilla ice cream, drizzled with fudge, and raspberries.

Chocolate Fudge Pie

Melissa Williams | Persnickety Plates
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.
5 from 3 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 345 kcal


  • 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


  • 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.
  • In another bowl, mix the sugar into the beaten eggs until fully incorporated.
  • Add the cooled butter/chocolate mixture into the sugar mixture and stir until completely combined.
  • Add the vanilla and milk and stir well.
  • Fold in the flour, gently mixing just until no white steaks remain. Do not over mix.
  • 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.


Store leftovers covered in the fridge. I recommend reheating to serve. 
Recipe from IslandEAT


Serving: 1gCalories: 345kcalCarbohydrates: 40gProtein: 4gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 103mgSodium: 30mgPotassium: 101mgFiber: 1gSugar: 34gVitamin A: 565IUCalcium: 28mgIron: 2mg

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.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

Originally published June 23, 2013

Persnickety Plates: Hot Fudge Pie

Reader Interactions

    Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Allison Price says

    5 stars
    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

    • Melissa Williams says

      Hi Allison – unfortunately, I haven’t tested any replacements so I can’t confidently say, but I have heard good things about this sweetener.

Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.