Hot Fudge Pie

This pie is for all of the baking procrastinators out there. It’s Christmas Eve, you know. If you don’t have dessert planned, I’m here to help.

If you bake with any regularity, you probably have everything you need to make this pie. Make a homemade crust or use store-bought. Just be sure to use the best chocolate you have in your pantry.

Hot Fudge Pie is tall, dark, delicious, and all about the chocolate!

This tall, dark, and delicious pie is all about the chocolate. You’ll use both bittersweet chocolate and cocoa powder to give it a double dose. The top is a little crackly like a good pan of brownies. The filling is rich and dense and fudgy and moist and really just lovely.

I upped the ante a bit by adding some coffee liqueur to the pie filling to enhance all that chocolate. You can use a different liqueur or omit it altogether.

I debated a topping for this pie. Ice cream? Whipped cream? Ultimately, I decided I would just enjoy the combination of deep, dark chocolate filling and pie crust. That’s more than enough to make me happy.

Merry Christmas to all of you! I hope you have a wonderful holiday full of sweet things.

Hot Fudge Pie

Prep Time: 25 minutes

Cook Time: 50 minutes

Yield: 8 to 10 servings

Hot Fudge Pie


    For the crust:
  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons cold water
  • For the filling:
  • 1 cup half and half
  • 1/4 cup unsalted butter
  • 8 ounces bittersweet chocolate, chopped
  • 1 & 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3 large egg yolks
  • 2 tablespoons coffee liqueur


To make the crust:

Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired.

To make the filling:

Preheat oven to 350°.

Place half and half, butter, and chocolate in a microwave-safe bowl. Heat in microwave for 2 minutes or until butter has melted and chocolate melts when stirred. Stir until smooth.

Whisk together sugar, cocoa powder, flour, and salt.

Add eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.

Transfer filling to pie crust in pan.

Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.

Cool 10 minutes before serving.


Recipe adapted from Southern Living.

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  1. JEP December 24, 2013 Reply

    Love the name of this pie. Sounds like the ultimate chocolate lovers dessert!

  2. vanillasugarblog December 24, 2013 Reply

    Oh yum yum yum!
    This is for serious chocolate lovers like myself.
    Merry Christmas to you!

  3. Linda December 24, 2013 Reply

    That looks amazing. I think a good resolution for me this 2014 year is to ramp up the pies. I tend to avoid pies for a few reasons. Partly because I feed large groups and a pie just doesn’t go that far but mostly because I hate working with pie crusts but I want to get over that. LOL This one looks like a great place to start!!

  4. I’m already having daydreams of this pie with a giant dollop of whipped cream or a scoop of ice cream (with a cherry!) on top. It looks delicious!

    Merry Christmas, Jennifer!

  5. Wowee!! This pie looks killer!

  6. ATasteOfMadness December 24, 2013 Reply

    Wow. I kind of want this pie for breakfast. This looks fantastic!

  7. I will purposely procrastinate if this is the outcome! Merry Christmas to you and your family Jennifer!

  8. Joanne December 26, 2013 Reply

    That deep dark chocolate filling sounds absolutely divine.

  9. This looks so rich and chocolately – yum!!!

  10. Abby Friedman December 27, 2013 Reply

    I might have missed it, but I didn’t see anywhere what temperature you should bake at?

    • Author
      Jennifer McHenry December 28, 2013 Reply

      Abby, thanks for pointing that out. I will update the recipe. Sorry!

  11. dyiiiing over the intense chocolatey goodness in heeere!

  12. Helia Silva January 18, 2014 Reply

    Hi, just found you site on the facebook page Bake or break.
    Lovethis recipe, but didn’t understood what you mean on the ingredients off the filling by half half.
    thank you


    Hélia :)

    • Author
      Jennifer McHenry January 18, 2014 Reply

      Helia, half and half is a dairy product consisting of half milk and half cream. If you don’t have access to it, just use equal parts of milk and cream to make the total volume.

      • Hélia Silva January 20, 2014 Reply

        Thank you :)
        I’m going ti try,then I’ll tell you how it went.

        :) :) :)

  13. Sue January 18, 2014 Reply

    Hi Helia, l had the same question about the half and half but my daughter looked it up on the net and its a mixture of cream and whole milk so l presume it means half a cup of cream and half a cup of milk. hope that helps cos l want to make it too. sounds yum

    • Author
      Jennifer McHenry January 18, 2014 Reply

      Hi, Sue. Yes, that’s right.

    • Hélia Silva January 20, 2014 Reply

      Thanks Sue,but I am in Portugal :)

  14. Judi January 21, 2014 Reply

    I just found this and I was wondering if you could use semi-sweet chocolate chips in place of the bittersweet chocolate?

    • Author
      Jennifer McHenry January 21, 2014 Reply

      Hi, Judi. You can use semi-sweet. They are both dark chocolate, although bittersweet tends to be less sweet than semi-sweet.

  15. Connie Billa February 26, 2014 Reply

    Mmmm… Looks realy good. Thinkin. Fresh whipped cream and some raspberries.

  16. Jen March 13, 2014 Reply

    Thank you for this recipe, I made it yesterday and it was amazing! Tastes exactly like rich, hot fudge. :)

  17. Michelle Barros March 19, 2014 Reply

    i’m sorry but can someone tell me what’s “half and half”? I’m dying to make this pie but i don’t know what it is..

    • Author
      Jennifer McHenry March 19, 2014 Reply

      Hi, Michelle. Half and half is a product made of half cream and half milk. I don’t know where you are, but here in the U.S. it’s usually stocked in the dairy section with the milk and cream.

      • Michelle Barros March 19, 2014 Reply

        i’m not in the U.S., do you know anything similar?

        • Author
          Jennifer McHenry March 20, 2014 Reply

          I would use half the volume of heavy cream plus half the volume of whole milk.

  18. Bev C November 8, 2014 Reply

    Like another said, this pie is for serious chocolate lovers. I have never eaten anything that was too rich for me until this. It is good, but probably won’t make it on our table again due to the richness.

  19. Tanni November 14, 2014 Reply

    This looks amazing, but I have a question. You say 2 eggs and then 3 egg yolks, am I just adding more egg whites to the mix along with the three egg yolks?

    • Author
      Jennifer McHenry November 14, 2014 Reply

      Tanni, you’ll need two whole eggs plus three egg yolks.

  20. Tori March 4, 2015 Reply

    I made this and it was divine! Served warm with ice cream. It was just perfect. I’ve made plenty chocolate pies but this one takes the cake, pun intended!
    I even froze the leftovers and warmed up later and it was super!
    I also made a couple “minis” in well greased muffin tins, sans crust, and they were outrageously good. thanks for a great recipe!

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