Lorenzo Devereaux
Few desserts capture indulgence quite like a slice of Decadent Hot Fudge Pie. With its flaky golden crust, gooey molten chocolate, and toasted marshmallow topping, this pie is a celebration of everything we love about comfort baking. Each bite combines rich layers of fudge with creamy sweetness, creating a treat that feels both nostalgic and luxurious.
Whether you’re making it for a holiday dinner, a birthday surprise, or simply to satisfy a chocolate craving, this pie guarantees smiles all around. It’s easy enough for beginner bakers yet impressive enough to serve at any special gathering. Imagine pulling it warm from the oven, the chocolate still soft, with ribbons of fudge draping over fluffy marshmallows—pure bliss.
What Kind of Crust Works Best for Hot Fudge Pie?
The crust is the foundation of this decadent dessert. A classic buttery pie crust is the most reliable choice, providing a crisp bite to balance the gooey chocolate filling. If you prefer extra indulgence, a chocolate cookie crust can deepen the cocoa notes. For a more rustic charm, try a graham cracker base that adds subtle sweetness and texture.
Ingredients for the Decadent Hot Fudge Pie
- Pie Crust – Provides the crisp and flaky base that holds the gooey fudge filling.
- Butter – Adds richness and ensures the filling is silky and smooth.
- Granulated Sugar – Balances the bitterness of cocoa with just the right amount of sweetness.
- Cocoa Powder – The star ingredient that brings bold, chocolatey flavor.
- Eggs – Create structure and help the pie set while maintaining a fudgy texture.
- Vanilla Extract – Enhances the chocolate with warm, aromatic depth.
- Salt – A pinch sharpens and balances the sweetness.
- Marshmallows – Toasted on top for a gooey, melty layer that pairs perfectly with fudge.
- Chocolate Ganache or Hot Fudge Sauce – Drizzled over the finished pie for ultimate indulgence.
- Chocolate Shavings or Chunks – Add texture and visual appeal for the final garnish.
How To Make the Decadent Hot Fudge Pie
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie dish. Crimp the edges for a decorative finish, then blind bake the crust for about 10 minutes to ensure it stays crisp beneath the fudgy filling.
Step 2: Melt the Butter and Mix the Base
In a medium saucepan over low heat, melt the butter until smooth. Remove from heat and stir in granulated sugar and cocoa powder until fully combined. This creates the rich chocolate base of your filling.
Step 3: Add the Eggs and Flavorings
Whisk the eggs one at a time into the warm chocolate mixture. Stir quickly to avoid scrambling the eggs. Add vanilla extract and a pinch of salt to balance the sweetness.
Step 4: Bake the Fudge Filling
Pour the chocolate mixture into the pre-baked crust. Bake for 25–30 minutes until the filling is set around the edges but still slightly soft in the center. This ensures a gooey, fudgy texture rather than a dry brownie-like finish.
Step 5: Toast the Marshmallows
Once the pie is out of the oven, layer marshmallows on top. Place under the broiler for 1–2 minutes until golden brown and lightly toasted. Watch carefully—marshmallows can burn quickly.
Step 6: Drizzle with Hot Fudge and Garnish
Finish by drizzling hot fudge sauce or chocolate ganache over the warm marshmallow topping. Sprinkle chocolate shavings or chunks for texture and presentation. Let cool slightly before slicing so the filling holds together.
Serving and Storing Decadent Hot Fudge Pie
This pie is best enjoyed slightly warm, when the fudge is gooey, and the marshmallows are soft and melty. Serve it with a scoop of vanilla ice cream for a perfect hot-and-cold contrast. If making ahead, store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in the microwave to revive the molten chocolate texture.
What to Serve With Hot Fudge Pie?
A Scoop of Vanilla Ice Cream
The creamy chill of vanilla ice cream balances the warm, rich chocolate perfectly.
Fresh Berries
Raspberries, strawberries, or blueberries cut through the sweetness and add freshness.
Whipped Cream
A light, airy topping that makes each bite feel extra indulgent without overpowering.
Espresso or Strong Coffee
The bitterness of coffee enhances and deepens the cocoa flavor.
Salted Caramel Drizzle
A sweet-salty touch adds another layer of indulgence.
Crushed Nuts
Chopped pecans, walnuts, or almonds provide crunch and nutty richness.
Mint Leaves
A simple garnish that refreshes the palate and elevates presentation.
A Glass of Red Wine
A bold cabernet or port pairs beautifully with chocolate desserts.
Want More Dessert Ideas with a Chocolate Twist?
If you love this Decadent Hot Fudge Pie, you’ll probably enjoy these other sweet favorites:
- Chocolate Cherry Cream Pie for a fruity, fudgy delight.
- The Ultimate Cinnamon Roll Cheesecake if you crave a swirl of cinnamon sugar with creamy cheesecake.
- Chocolate Raspberry Drip Cake for a show-stopping dessert that blends tart berries and rich chocolate.
- Chocolate Peanut Butter Poke Cake when you want the ultimate indulgence of peanut butter and chocolate.
- Amish Peanut Butter Cream Pie for a smooth, old-fashioned favorite.
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And let me know in the comments how yours turned out. Did you add extra marshmallows? Maybe swapped in dark chocolate instead of milk? I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.
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Decadent Hot Fudge Pie
Equipment
- 9-inch pie dish
- Medium saucepan
- Whisk
- Oven
- Broiler
Ingredients
Ingredients
- 1 9-inch pie crust homemade or store-bought
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups mini marshmallows
- 1/2 cup hot fudge sauce or chocolate ganache
- 2 tablespoons chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch pie crust in a pie dish and blind bake for 10 minutes.
- In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar and cocoa powder until smooth.
- Add eggs one at a time, whisking quickly. Stir in vanilla extract and salt.
- Pour mixture into the pre-baked crust. Bake for 25–30 minutes, until edges are set but center remains slightly soft.
- Remove from oven, top with marshmallows, and broil for 1–2 minutes until golden.
- Drizzle with hot fudge sauce and garnish with chocolate shavings before serving warm.