Description
This classic Hot Fudge Pie is a rich and indulgent chocolate dessert with a fudgy, cake-like texture. Made with simple pantry ingredients like butter, sugar, eggs, cocoa powder, and flour, it’s baked until perfectly set and served warm, often paired with vanilla ice cream or chocolate sauce for an extra decadent treat.
Ingredients
Scale
Pie Ingredients
- 1 stick butter, softened (113g)
- 1 cup sugar (200g)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder (15g)
- 1 teaspoon salt
- 1/2 cup all-purpose flour (65g)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch pie pan thoroughly with butter or nonstick cooking spray to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar using an electric mixer for 3 minutes until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar, mixing by hand until the ingredients are fully combined and smooth.
- Incorporate Dry Ingredients: Stir in the cocoa powder, salt, and flour by hand gently until the batter is smooth. Avoid overmixing to keep the pie tender.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased pie pan, smoothing the top with a spatula if needed.
- Bake: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the edges are firm to the touch.
- Cool and Serve: Allow the pie to cool slightly before slicing. For best results, serve warm with a scoop of vanilla ice cream or drizzle with chocolate sauce for an indulgent finish.
Notes
- Do not overmix the batter when adding flour to keep the pie tender and fudgy.
- Use a good quality cocoa powder for a rich chocolate flavor.
- Serving the pie warm enhances the gooey texture and pairs wonderfully with ice cream.
- Make sure to grease the pie pan well to avoid sticking issues.
- This pie can be stored covered at room temperature for 1 day or refrigerated for up to 3 days; reheat gently before serving.
