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 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.
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.
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!
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.
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.
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?
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:
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Originally published June 23, 2013