This Vintage Hot Fudge Pie is like a cross between a pie, a brownie, and a cookie. It’s a very old-fashioned treat perfect for chocolate lovers of all ages!
This Vintage Hot Fudge Pie is so easy to make. Just cream some butter and sugar, stir in the flour and cocoa, and bake for a few minutes. The result is something like a cross between a brownie and a cookie in a pie shape. Does that even make sense? You’ll just have to try it to see what I mean.
You can mix this up really quickly, and it will bake while you cook the rest of dinner. Add a scoop of vanilla ice cream, and there you have it! So simple.
As far as the origin of this recipe…I don’t have a clue. It’s definitely an old one. I’ve seen it over the years in dozens of community cookbooks.
Give this delicious old recipe a try. Your family will love it!
— This post was originally published on March 21, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 45 Minutes
Servings: 6
Primary Ingredient(s): Butter, sugar, eggs, cocoa powder, flour
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is my new chocoholic favorite! So easy and with pantry staples will be able to make whenever I want.“
— Sherry
What You’ll Like About This Recipe
- It’s just so simple! You’ll need very basic ingredients with just a few preparation steps to create an extraordinarily tasty dessert.
- I can serve it in several different ways. It’s so good when it’s still warm with a scoop of vanilla ice cream or a dollop of whipped cream. Or add a little chocolate syrup or hot fudge sauce and a sprinkle of fresh raspberries or strawberries.
- It’s one of those recipes that has stood the test of time and been appreciated by many generations of chocolate lovers.
Ingredient Notes
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- Vanilla Extract — Vanilla is almost always used as a complement to chocolate. Choose a quality brand such as Nielsen-Massey vanilla for the best flavor.
- Cocoa Powder — Because this is a vintage recipe, I recommend using a familiar, proven brand such as Hershey’s for this recipe.
- All-Purpose Flour — I take the extra step of sifting the flour just to make sure there are no lumps in the batter.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How I Make Vintage Hot Fudge Pie
- Preheat the oven to 350 degrees. Lightly coat an 8” pie plate with cooking spray.
- Cream the butter and sugar together using an electric mixer until light and fluffy – about 3 minutes.
- With the mixer on low speed, add the eggs and vanilla and mix until well blended.
- Stir the cocoa powder, salt, and flour into the egg and butter mixture until everything is well combined.
- Pour mixture into the pie prepared plate.
- Bake for 30-35 minutes or until the center of the pie is set.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Serve with vanilla ice cream and a drizzle of chocolate syrup.
Recipe Success Tips
- If the center doesn’t seem to be set, let it bake for a few more minutes, but watch it carefully. Oven temperatures can vary.
- Avoid overbaking so that the pie doesn’t get too dry. Check it early and make sure it’s moist and fudgy.
- Some cracking is normal as the pie cools.
Possible Recipe Variations
- For a Mocha Fudge Pie, add a teaspoon of espresso powder to the batter.
- To make a Nutty Fudge Pie, stir in a half cup of chopped walnuts or pecans.
- Turn it into a Spicy Chocolate Pie with a pinch of cayenne pepper.
How to Serve
My favorite way to serve this is still barely warm, topped with a scoop of creamy vanilla ice cream or a generous swirl of whipped cream. For a special touch, drizzle with homemade chocolate syrup or sprinkle with powdered sugar. Garnish with raspberries or strawberries on the side.
Storing the Leftovers
Store the leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat briefly in the microwave to revive the gooey interior texture.
More Recipes You’ll Like
Old Fashioned Chocolate Meringue Pie
Chocolate-Chocolate Cake
Flourless Chocolate Cake with Chocolate Ganache
Chocolate Little Layer Cake
Questions About Vintage Hot Fudge Pie
Yes, you can prepare the batter ahead and store it in the refrigerator. Just bring it to room temperature before baking.
I recommend cocoa powder to keep the authentic flavor, but you can use the same amount of melted dark chocolate as a substitute.
Of course. Simply substitute the all-purpose flour with your preferred gluten-free flour blend.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Hot Fudge Pie
Ingredients
- Cooking spray
- ½ cup butter, softened (1 stick, unsalted)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- pinch salt
- ½ cup all-purpose flour sifted
Instructions
- Preheat the oven to 350 degrees. Lightly coat an 8” pie plate with cooking spray.Cooking spray
- Cream the butter and sugar together using an electric mixer until light and fluffy – about 3 minutes.½ cup butter, softened, 1 cup sugar
- With the mixer on low speed, add the eggs and vanilla and mix until well blended.2 eggs, 1 teaspoon vanilla extract
- Stir the cocoa powder, salt, and flour into the egg and butter mixture until everything is well combined.3 tablespoons cocoa powder, pinch salt, ½ cup all-purpose flour
- Pour mixture into the pie prepared plate.
- Bake for 30-35 minutes or until the center of the pie is set.
- Remove from the oven and allow to cool for 10 minutes before serving.
- Serve with vanilla ice cream and a drizzle of chocolate syrup.
Notes
- Avoid overbaking so that the pie doesn’t get too dry. Check it early and make sure it’s moist and fudgy.
- Some cracking is normal as the pie cools.
- Store the leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat briefly in the microwave to revive the gooey interior texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
This is my new chocoholic favorite! So easy and with pantry staples will be able to make whenever I want. Thanks for sharing all great recipes! Also, I love your directions are easily followed. Have a great day!!
I think it’s a great old recipe, too! Glad you like it.
Made this and it was delish! Just like a perfect brownie… Crust on top and the sides and chewy inside. Made a caramel sauce to go with it. Now all it needs is a scoop of vanilla ice cream. Thanks for the fabulous recipe!
You’re welcome, Mimi. So glad you enjoyed it!
Just delicious!
Similar to kladdkaka! http://en.wikipedia.org/wiki/Kladdkaka
I just made this and it tasted so salty that we couldn’t eat it. Next time I will omit the salt
I’m so sorry, Pam! Funny, we’ve never noticed a salty taste from this recipe. Maybe because I always use Kosher salt and also be sure to use unsalted butter.
I’ve GOTTA try this! Yum!
A favorite of mine Lana…wish a good size dollop of whipped cream or ice cream of course!
Definitely an oldie-goldie!
All of that chocolate…. Ahhhhh.
Miss P
My kind of dessert!
Thanks, Maria.
Oh my deliciousness!!! Can’t wait to make!
Hope you enjoy it, Kim.
YUM!! Sounds amazing Lana, wish I was one of your grandkids for a day haha!
Ha! I wish you were, too! Or neighbor at least :-)
Heavenly days, that looks amazing! I think my coworkers may be noshing on this sometime soon :)
Happy co-workers!
yummy Lana, this is another great vintage recipe…you make me hungry…
Love, Mona
I just love the old recipes, Mona. It makes me happy to keep them alive and passed down to younger cooks.
My chocolate loving Swiss MIL would be all over this!! I need to make it for her asap. Thanks Lana!
You’re welcome, Mique! Hope your mother-in-law enjoys it.