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The Ultimate Rich & Gooey Hot Fudge Pie Recipe (Warm Chocolate Heaven)

A close-up of a rich, dark slice of hot fudge pie showing a gooey, molten center.
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Make this rich, gooey hot fudge pie that tastes like a decadent brownie-molten cake hybrid. This simple recipe delivers fudgy perfection, best served warm with vanilla ice cream.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust (store-bought or homemade)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate.
  2. In a medium bowl, whisk together the sugar, flour, cocoa powder, and salt until combined.
  3. Pour the melted butter into the dry ingredients. Stir until the mixture is crumbly.
  4. In a separate small bowl, whisk the eggs, vanilla extract, and milk together. Add this wet mixture to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into the prepared pie crust. The batter will be thick.
  7. Bake for 35 to 40 minutes. The edges should look set, but the center should still be soft and slightly jiggly, indicating a gooey interior.
  8. Remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before serving. This allows the fudgy center to set slightly.
  9. Serve the pie warm with a scoop of vanilla ice cream or whipped cream.

Notes

  • For an extra rich flavor, substitute half of the semi-sweet chocolate chips with dark chocolate chips.
  • If you are interested in structured eating without cooking every meal, look into meal planning services.
  • To achieve the best fudgy texture, avoid baking past the point where the center is still soft.

Nutrition

Find it online: https://cutcooktaste.com/hot-fudge-pie-gooey-chocolate-dessert-recipe/