Absolutely! Hot fudge pie can be prepared a day or two in advance. Store it at room temperature for short-term storage or refrigerate it for longer. Reheat individual slices for the best gooey texture.
4. Can I substitute self-rising flour?
It’s best to avoid self-rising flour, as it contains leavening agents that can alter the texture. Stick with all-purpose flour for the perfect balance of structure and gooeyness.
5. Is it okay to freeze the pie?
Yes, hot fudge pie freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat gently for the best results.
6. What are the best toppings for hot fudge pie?
Classic toppings like vanilla ice cream, whipped cream, and caramel sauce are always winners. For a twist, try crushed peppermint candies, fresh berries, or a dusting of powdered sugar.
1 stick butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
1/2 cup all-purpose flour
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer for about 3 minutes, until light and fluffy.
Add the eggs and vanilla extract, mixing gently by hand until combined.
In a separate bowl, sift together the cocoa powder, salt, and flour. Gradually fold the dry ingredients into the wet mixture by hand until well blended.
Grease an 8-inch pie pan with butter or non-stick spray. Pour the batter into the pan and spread it evenly.
Bake for 30–35 minutes, or until the edges are set and the center is slightly wobbly.
Allow the pie to cool slightly before serving warm, or let it cool completely for a firmer texture.
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