Gooey Chocolate Fudge Pie
A rich, velvety chocolate fudge pie with a crackly top and molten center, served in a crisp buttery crust. Perfect for chocolate lovers, this dessert is best served warm with vanilla ice cream or fresh strawberries.
Ingredients
- 1 unbaked 9-inch pie crust homemade or frozen
- 1/2 cup 115g unsalted butter
- 1 cup 170g dark or semisweet chocolate chips
- 1 cup 200g sugar
- 1/4 cup 50g brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup 60g all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp salt
- 1/2 cup extra chocolate chunks or chips for folding in
Instructions
- Preheat oven to 350°F (175°C). Place the pie crust into a pie pan and poke the bottom lightly with a fork. Pre-bake for 8 minutes, then set aside.
- Melt the butter and chocolate chips together. Whisk in the sugar and brown sugar while the mixture is still warm. Add eggs one at a time, whisking well to create a crackly brownie-like top. Stir in vanilla. Add flour, cocoa powder, and salt—mix gently. Fold in extra chocolate chunks.
- Pour the thick chocolate batter into your warm pie crust. Bake for 30–35 minutes until the top is crackly and the center jiggles slightly (like molten fudge). Do NOT overbake—it should be gooey.
- Let the pie cool for 20–30 minutes so it sets but stays molten. Serve warm with extra chocolate drizzle or fresh strawberries.
Notes
Use dark chocolate for a deep, rich flavor.
Add eggs while the mixture is warm to create that shiny crackly top.
Underbake slightly to ensure a molten center.
Pre-bake the crust so it stays crisp under the gooey filling.
Let the pie cool for a bit before slicing to help it set without losing its fudgy texture.
For a healthier swap, use coconut sugar instead of granulated sugar and almond flour instead of all-purpose flour.
Add a pinch of espresso powder to enhance the chocolate flavor.
Fold in nuts like walnuts or pecans for added crunch.
Make it dairy-free by using vegan butter and dairy-free chocolate chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add eggs while the mixture is warm to create that shiny crackly top.
Underbake slightly to ensure a molten center.
Pre-bake the crust so it stays crisp under the gooey filling.
Let the pie cool for a bit before slicing to help it set without losing its fudgy texture.
For a healthier swap, use coconut sugar instead of granulated sugar and almond flour instead of all-purpose flour.
Add a pinch of espresso powder to enhance the chocolate flavor.
Fold in nuts like walnuts or pecans for added crunch.
Make it dairy-free by using vegan butter and dairy-free chocolate chips.
Store leftovers in an airtight container in the refrigerator for up to 3 days.