Ingredients
Scale
For the pie:
- 1 (9″) unbaked deep-dish pie crust (homemade or store-bought)
- ½ cup (1 stick / 115g) unsalted butter
- 4 oz (115g) semi-sweet chocolate, chopped
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup (65g) all-purpose flour
For the hot fudge topping:
- ½ cup heavy cream
- ¼ cup (½ stick / 55g) unsalted butter
- ½ cup packed brown sugar
- ¼ cup light corn syrup (or honey)
- ⅓ cup unsweetened cocoa powder
- Pinch of salt
- 1 tsp vanilla extract
Instructions
- Prep crust: Place pie crust in a 9″ pie plate. Crimp edges. Freeze 15 minutes to prevent shrinking.
- Make brownie filling:
- Melt butter and chocolate in a saucepan or microwave; cool slightly.
- Whisk in sugar, then eggs one at a time, then vanilla and salt.
- Stir in flour until just combined.
- Bake: Pour into crust. Bake at 350°F (175°C) for 25–30 minutes, until center is set but still fudgy. Cool completely.
- Make hot fudge sauce:
- In a saucepan, combine cream, butter, brown sugar, corn syrup, cocoa, and salt.
- Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
- Remove from heat. Stir in vanilla. Cool 5–10 minutes (it will thicken as it cools).
- Serve: Drizzle warm fudge sauce over individual slices. Add vanilla ice cream if desired!
💡 Pro Tips:
– For extra richness, add ½ cup chopped walnuts or chocolate chips to the brownie batter.
– Store pie covered at room temp up to 2 days; reheat fudge sauce gently before serving.
– Make ahead: Bake pie up to 1 day in advance; sauce keeps refrigerated for 1 week (reheat with a splash of cream).
Prep Time & Nutrition (per slice, serves 8):
Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min
Servings: 8 | Calories: 380 | Net Carbs: 38g | Fats: 24g | Protein: 5g
Servings: 8 | Calories: 380 | Net Carbs: 38g | Fats: 24g | Protein: 5g