Rich, velvety, and perfectly indulgent, this Hot Fudge Pie features a buttery crust and a smooth, fudgy filling.

A touch of coffee liqueur enhances the deep chocolate flavor, making it an irresistible treat for any occasion!

Ingredients

For the crust:

¾ cup all-purpose flour
¼ cup unsalted butter, cold and diced
½ tsp granulated sugar
2 tbsp cold water
Pinch of salt

For the filling:

2 tbsp all-purpose flour
3 tbsp unsweetened cocoa powder
½ cup bittersweet chocolate, chopped
¾ cup granulated sugar
2 tbsp unsalted butter
½ cup heavy cream
1 tbsp coffee liqueur
1 whole egg
2 egg yolks
Pinch of salt

Instructions

Step 1: In a food processor, pulse flour, sugar, and salt.

Add cold butter and pulse until crumbly.

Step 2: Gradually add cold water while pulsing until a dough forms.

Wrap in plastic wrap and refrigerate for 2-3 hours.

Step 3: Roll out dough on a floured surface to ⅛ inch thick.

Press into a greased pie pan, trim edges, and set aside.

Step 4: Preheat oven to 350°F. Melt chocolate and butter over a double boiler.

Stir until smooth.

Step 5: Remove from heat and whisk in sugar, heavy cream, and coffee liqueur.

Beat eggs and yolks separately, then whisk into the chocolate mixture.

Fold in sifted flour, cocoa powder, and salt.

Step 6: Pour filling into the crust and smooth the top.

Bake for 25-30 minutes until set around the edges but slightly wobbly in the center.

Cool completely before serving.

Frequently Asked Questions (FAQs)

1. Can I make the crust ahead of time?

Yes! Store it in the fridge for up to 2 days or freeze for longer storage.

2. Can I substitute the coffee liqueur?

Absolutely! Try vanilla extract or omit it if preferred.

3. How do I know when the pie is done?

The edges should be firm, but the center should have a slight jiggle.

4. Can I use milk chocolate instead?

Bittersweet chocolate gives a richer flavor, but milk chocolate will work for a sweeter taste.

5. How should I store leftovers?

Cover and refrigerate for up to 3 days. Bring to room temp before serving.