Best Hot Fudge Pie Recipes

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• For sauce:
• Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
• For crust and filling:
• Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
• Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
• Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

BOUNTIFUL HOT FUDGE SUNDAE PIE

Steps:

• For Crust.
• Combine crumbs,nuts and sugar in small bowl and mix well.
• Pour melted butter over mixture and toss lightly until well blended.
• Press mixture evenly into bottom and up sides of 9- to 10-inch pie plate.
• Cover with plastic wrap and chill 30 minutes.
• For Sauce.
• Combine sugar,cocoa,and instant coffee in medium saucepan.
• Add 1/2 cup whipping cream and blend to smooth paste.
• Add remaining cream, blending well.
• Cook over medium heat, stirring constantly, until sugar is completely disolved.
• Add butter and cook until mixture is smooth and thickened, about 5 to 8 minutes; keep warm.
• (Can be prepared ahead, covered and refrigerated. Reheat before using.).
• For Filling.
• Spread half of softened vanilla ice cream evenly over crust and freeze.
• Drizzle half of hot fudge over top (fudge will solidify).
• Spread remaining vanilla ice cream over fudge;return to freezer to firm.
• Scoop balls from chocolate ice cream and arrange over vanilla ice cream.
• (Can be prepared ahead to this point and frozen for several days, well wrapped. Reheat fudge sauce and whip cream before proceeding.).
• Drizzle with remaining fudge sauc,top with small mounds of whipped cream,decorate with nuts and cherries and serve immediately.

HOT FUDGE PIE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. cream together butter and sugar with electric mixer until fluffy, about 3 minutes.
• 3. Add eggs and vanilla and mix well.
• 4. Add cocoa powder, salt and flour and stir until well combined.
• 5. Grease 8 inch pie pan with butter or cooking spray, pour mixture into pie pan.
• 6. Bake 30 to 35 minutes until center is set.

HEATH BAR ICE CREAM PIE WITH HOT FUDGE SAUCE

Steps:

• Mix together the chocolate crumbs and the butter and pat onto the bottom of a 13X9X2 inch pan.
• Place in freezer to firm up while preparing filling.
• Remove Heath Bars from refrigerator and crush into smallish pieces.
• Soften ice cream and mix with the crushed candy bars.
• Carefully spread the ice cream over the crumb crust, cover with foil and freeze overnight.
• Sauce: In a double boiler, melt chocolate chips and butter, stirring often.
• Add sugar and evaporated milk and cook until thickened,stirring, about 8 minutes.
• Remove from heat and add vanilla.
• Serve warm over squares of ice cream pie.
• Sauce can be made ahead.
• Refrigerate until needed and slowly warm again to serve.
• Note: This sauce keeps well, refrigerated, and is nice to have on hand for instant desserts.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• Save 1 1/2 cups of whipped topping for the top of the pie.
• Save 2 Tablespoons each of Peanut Butter and Hot Fudge for the decorative (and tasty) drizzle on top of the pie.
• Once the cream cheese has softened to room temperature, in a bowl large enough for the ingredients, mix the Peanut Butter, Cream Cheese, and Sugar.
• Then fold in 3 cups Whipped Topping.
• Put the mixture into the Chocolate Pie Crust and spread it even to the edges.
• Using a microwave safe dish or cup, warm all but the 2 Tablespoons of Hot Fudge that you set aside in the microwave for 1 minute.
• Stir to evenly distribute the heat throughout the Hot Fudge.
• Cover the Peanut Butter mixture in the pie crust with the Hot Fudge.
• Refrigerate pie until it is time for dessert.
• Prior to pesentation, spread the 1 1/2 cups of topping over the top of the pie.
• Then, the drizzle.
• Put the Hot Fudge and Peanut Butter that you saved earlier, into two separate sandwich bags.
• Knead both to prepare for the drizzling.
• Draw straight lines across the pie with the Peanut Butter.
• Then, draw perpendicular lines across the pie wit the Hot Fudge.
• Enjoy!

HOT FUDGE & CARAMEL ICE CREAM PIE

Steps:

• Set vanilla ice cream out to soften slightly.
• Spread carmel topping in the bottom of oreo cookie crust.
• Spread partially thawed vanilla ice cream over carmel topping.
• Put in freezer until firm; about 1-2 hours.
• Remove and drizzle hot fudge topping over top.
• If desired sprinkle with nuts and a dollop of whipped topping.
• Keep stored in the freezer to keep ice cream & crust from becoming soggy until ready to serve or if there are leftovers.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• 1. In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• 2. Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• 3. At serving time, carefully spread remaining Cool Whip on top of pie. Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve. **NOTE: This pie will definitely make love to your taste buds!

FABULOUS HOT FUDGE PEANUT BUTTER PIE

Steps:

• 1. In large bowl,beat peanut butter,cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges. Remove 2 tablespoons hot fudge and peanut butter from jars and reserve each in a zip-loc plastic baggie for later.
• 2. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time. At serving time,carefully spread remaining Cool Whip on top of pie.
• 3. Knead hot fudge in baggie with hands. Cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction. Serve.

FUDGE BROWNIE PIE AND HOT FUDGE SAUCE

Steps:

• Beat eggs in a bowl, blend in melted butter.
• Combine flour, cocoa, and salt and add to butter mixture.
• Stir in the vanilla and pour into a greased 8 inch pie pan.
• Bake at 350 degrees for 25 or 30 minutes or until it looks set (it will not test done).
• Cool and cut into wedges and serve with ice cream and hot fudge on top.
• Hot Fudge Sauce:.
• Combine sugar and cocoa in a small saucepan.
• Blend in evaporated milk and corn syrup, and cook over medium heat stirring constantly until boiling.
• Boil for 1 minute, remove from the heat and stir in butter and vanilla, serve warm.

FABULOUS HOT FUDGE PEANUT BUTTER PIE~

Steps:

• • In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• • Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• • At serving time, carefully spread remaining Cool Whip on top of pie.
• • Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• • Serve.

BAILEY'S HOT FUDGE BROWNIE CHEESE PIE BY NOREEN

Steps:

• 1. Combine all ingredients together for chocolate crust. Press into a 9 inch pie pan. Set aside.
• 2. Preheat oven to 350. I a saucepan. Melt butter with Entire 4 ounce bar of unsweetened chocolate. Break pieces up . Melt over low heat. Stir constantly while melting. Remove from heat. Add instant coffee if desired. Stir well and set aside.
• 3. In a large bowl. Beat well sugar, eggs, and Bailey's Irish cream. Beat for about 3 to 5 minutes.
• 4. With a spoon. Mix chocolate mixture into egg mixture a little at a time. Mix together until all ingredients are combined well. Stir in the flour and salt until blended well. Mix in the chocolate chips. Pour into chocolate crust. Spread mixture evenly. Brownie will be thick. Set aside.
• 5. In a bowl beat the cream cheese eggs sugar and Bailey's Irish cream together well. about 2 to 3 minutes.
• 6. Place 4 dollops of cream cheese mixture over brownie crust. Swirl cheese with knife as best as you can in to brownie batter. It is okay if you leave marks with knife. Top the brownie pie with the remaining cheese mixture. Mixture will fill in any indentations you made with the knife swirling.
• 7. Note: if top starts to brown too much lay aluminum foil over it until baked through.
• 8. Place in the oven bake at 350° for 50 minutes. Test with pic. Brownies should be fudgy in center and not dry.. Remove from oven and cool slightly. Serve warm with ice cream. Refrigerate This pie is delicious heated in the microwave. Then served with vanilla ice cream on top. Drizzle balieys over the ice cream. I Also recommend to Serve each slice with chocolate syrup, bailey''s Irish cream, whip cream and chopped walnuts. If desired.

HOT FUDGE PEANUT BUTTER PIE

Steps:

• In a large bowl, beat peanut butter, cream cheese and sugar until creamy. Fold in 3 cups of whipped topping. Spoon into graham crust and smooth to edges.
• remove 2 TBS of hot fudge from jar and reserve in a zip locked baggie for later. Heat remaining hot fudge according to package directions. Spread in top of peanut butter filling. Refridgerate pie until serving time.
• At serving time, carefully spread rest of whipped topping over pie.
• Knead remaning hot fudge in baggie til warmed, cut hole in corner and pipe over pie. Repeat with 2 TBS of peanut butter and pipe in opposite direction. (I usually do a criss cross pattern with both.)

HOT FUDGE PIE

Steps:

• Preheat oven to 350°F.
• Melt chocolate and margarine in the top of a double boiler. Add the sugar and blend until chocolate mixture is smooth. Fold in flour and salt. Add vanilla.
• Beat eggs and fold into mixture.
• Pour into a greased 9-inch pie pan.
• Bake 20 to 30 minutes. DO NOT OVERCOOK. Slice and serve warm, top with vanilla ice cream.

HOT FUDGE PIE

Steps:

• 1. Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt, and flour and stir until well combined.
• 2. Grease a 8" pie plate with butter or Pam. pour mixture in pie plate. Bake for 30-35 minutes until center is set. If you like, dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream.

HOT FUDGE PIE

Steps:

• Cream together butter and sugar with eclectic mixer until fluffy, about 3 minutes. Add eggs and vanilla and mix well. Add cocoa, salt and flour and stir until well combined. Pour mixture into greased pie pan. Bake 30-35 minutes or until center is set.

HOT FUDGE PIE RECIPE - (4/5)

Steps:

• Preheat oven to 350. Cream butter and sugar with electric mixer until light and fluffy about 3 minutes. Add eggs and vanilla and mix in well. Add cocoa powder, salt and flour and stir until well combined. Grease a 8" pie plate with butter or Pam. Pour mixture in pie plate. Bake for 30 -35 minutes until center is set. If you like , you can dust with powdered sugar and serve with a side of whipped cream or vanilla ice cream!