Best Hot Fudge Pie

If you’re anything like me, there’s something downright irresistible about the combination of warm, melty chocolate and buttery pie crust. And when it comes straight out of the oven and gets that perfect scoop of vanilla ice cream on top? Game over. That’s exactly what makes this Hot Fudge Pie one of my all-time favorite desserts to whip up when I’m craving something indulgent, yet simple enough to pull together on a cozy night in.

This pie hits all the right notes—it’s rich, velvety, just the right amount of fudgy, and baked into a flaky crust that holds everything together like a chocolatey dream. It’s basically like serving up a slice of warm brownie batter in pie form. Honestly, it doesn’t get better than that.

I first made this hot fudge pie on a whim for a dinner party, and I still remember the silence at the table after the first bite—followed quickly by everyone asking for seconds. That’s when I knew I had a winner on my hands. And the best part? It’s surprisingly easy to make. No fancy equipment. No complicated steps. Just good-quality ingredients and a little chocolate magic.

Let’s jump in and get started on this gooey chocolate wonder!

Ingredients You’ll Need

• 9-inch unbaked pie crust

• 8 ounces semisweet chocolate, chopped

• 1 cup heavy cream

• ½ cup packed brown sugar

• 2 tablespoons unsalted butter, cut into pieces

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• Pinch of salt

• Whipped cream or vanilla ice cream for serving (optional)

STEP 1: Pre-Bake the Crust

Before we dive into all the chocolaty goodness, we need to make sure our pie crust is ready to go. Preheat your oven to 350°F and fit your unbaked pie crust into a 9-inch pie pan. Take a few moments to crimp the edges—this not only makes it look pretty, but helps the crust hold its shape while baking.

To prevent the crust from puffing up, line it with parchment paper and fill it with pie weights or dried beans. Bake for about 12 minutes, until the edges just begin to turn a light golden color. Remove the weights and parchment, then pop the crust back in the oven for another 5 minutes to let the bottom firm up.

This step makes a big difference in the final texture of your pie. You want a crust that’s crisp enough to hold that luscious filling without getting soggy.

STEP 2: Melt the Chocolate Filling

While your crust is baking, let’s get that hot fudge filling started. In a heatproof bowl, combine the chopped semisweet chocolate, heavy cream, brown sugar, and butter. Set the bowl over a saucepan of gently simmering water (you’re basically creating a double boiler here) and stir until everything is melted and completely smooth.

Once the mixture is silky and glossy, take it off the heat and let it cool for about 2 minutes. You want it warm—but not hot—before you add the eggs, otherwise, you risk scrambling them. And nobody wants bits of cooked egg in their pie.

STEP 3: Whisk the Eggs and Combine

In a separate bowl, whisk your eggs until they’re pale and slightly frothy—this helps create that light, custard-like texture. Slowly, and I mean slowly, pour the warm chocolate mixture into the eggs while whisking constantly. This gradual tempering process ensures a smooth, creamy filling without any curdling.

Once everything is combined, stir in the vanilla extract and a pinch of salt. You should have a shiny, uniform filling that smells absolutely amazing.

Now that we’ve got our crust pre-baked and our hot fudge filling whipped into a glossy, chocolatey dream, it’s time to bring this dessert together and finish it off in the oven. This next part is quick and simple, but it’s where all the magic happens.

This pie is designed to be served warm, just slightly set in the center so it stays gooey and soft, with that unmistakable hot fudge texture. It’s the kind of dessert that doesn’t need frosting or fancy toppings—just a spoon and maybe some vanilla ice cream to cut through the richness.

Let’s pick up right where we left off and get that pie into the oven.

STEP 4: Fill and Bake the Pie

Now that your crust is golden and your filling is smooth and ready, it’s time to assemble. Carefully pour the warm chocolate mixture into your pre-baked crust. Use a rubber spatula to smooth out the top—this will help it bake evenly.

Slide the pie into the 350°F oven and bake for about 18 to 22 minutes. You’re looking for a center that is just set but still slightly wobbly when you give the pan a gentle shake. That soft center will firm up just enough as the pie cools, but still keep its fudgy texture.

Whatever you do, don’t overbake it. The gooey middle is what makes this pie so special, and baking it too long will give it more of a dense brownie texture—still delicious, but not quite the same.

STEP 5: Let It Rest (It’s Worth the Wait)

Once your pie comes out of the oven, the smell alone will make it hard to wait—but trust me, letting it rest for at least 15 minutes is key. That short rest helps everything settle and makes it much easier to slice. If you try to cut it straight from the oven, the filling may still be too runny to hold its shape.

And if you’re planning to serve it with vanilla ice cream, now’s the time to scoop it out and get it ready—because the second that warm pie meets cold ice cream? Pure bliss.

Tips to Make It Even More Amazing

This pie is fabulous as-is, but if you’re in the mood to experiment or take it up a notch, here are a few variations and tips that I love:

• Swap in Dark Chocolate: If you love a more intense chocolate flavor, try using 4 ounces of dark chocolate and 4 ounces of semisweet. It adds a deep, rich taste that’s perfect for serious chocolate lovers.

• Add Espresso Powder: Stir in 1 teaspoon of espresso powder when melting the chocolate. It won’t make the pie taste like coffee—it just deepens the chocolate flavor and adds an extra layer of richness.

• Make It Ahead: You can bake this pie a day in advance, then reheat individual slices in the microwave for about 10-15 seconds, or warm the whole pie in a low oven (around 275°F) until heated through. It tastes just as good the next day—maybe even better.

• Serve It Cold: Not in the mood for warm pie? This hot fudge pie also tastes incredible chilled. The filling firms up into a dense, truffle-like texture that’s so satisfying straight from the fridge.

• Add a Nutty Crunch: For some texture, sprinkle chopped toasted pecans or walnuts over the top before baking. It adds a little crunch and makes the pie feel even more decadent.