Hot Fudge Pie, 1st Recipes Style (Print Version)
A rich, gooey hot fudge pie baked without a crust, with a brownie-like edge and a soft chocolate center.
# Ingredients:
For the pie
01 -
Butter or baking spray, for greasing the pie plate
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1 cup (200 g) granulated sugar
04 -
2 large eggs, room temperature
05 -
2 teaspoons vanilla extract
06 -
1/3 cup (28 g) unsweetened cocoa powder
07 -
1/4 cup (30 g) all-purpose flour, spooned and leveled
08 -
1/4 teaspoon fine salt
09 -
1 teaspoon instant espresso powder, optional
For serving
10 -
Vanilla ice cream or whipped cream
11 -
Fresh raspberries or strawberries, optional
12 -
Flaky salt, optional
# Instructions:
01 -
Preheat the oven to 350 F. Grease an 8-inch pie plate with butter or baking spray, covering the bottom and sides well.
02 -
Beat the softened butter and sugar with an electric mixer on medium speed for 2-3 minutes, until lighter in color and fluffy.
03 -
Beat in the eggs one at a time. Add the vanilla and mix until the batter looks smooth and glossy.
04 -
Add the cocoa powder, flour, salt, and espresso powder if using. Fold by hand with a spatula just until no dry streaks remain.
05 -
Spread the thick batter evenly in the prepared pie plate and smooth the top lightly.
06 -
Bake for 28-32 minutes, until the edges are set and slightly puffed and the center still looks a little glossy. A toothpick should come out with moist crumbs.
07 -
Let the pie rest for 10-15 minutes before slicing. Serve warm with vanilla ice cream, berries, or whipped cream.
# Notes:
01 -
Best served warm after a short rest.
02 -
Do not overmix after adding flour.
03 -
The center should be fudgy, not fully dry.