Ingredients
- 1 9-inch pie crust
- 1 stick salted butter 1/2 cup, melted and cooled slightly
- 2 large eggs
- ¼ cup unsweetened cocoa powder
- ¼ cup King Arthur all-purpose flour
- 1 cup granulated sugar
- 2 tsp vanilla
- ⅓ cup semi-sweet chocolate chips
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- Preheat your oven to 350°F.
- In a large bowl, combine the melted butter, eggs, cocoa powder, flour, sugar, and vanilla. Mix until smooth and well combined.
- Fold in the chocolate chips.
- Pour the filling into the pie crust.
- Bake at 350°F for 25–35 minutes, until the top forms a hard crust and begins to crack. The inside should be fudgy and gooey but hold its shape and not be runny.
- Allow to cool slightly before slicing. Serve warm for maximum gooeyness!
Nutrition
Video
Notes
This recipe makes one 9-inch pie. Stephanie always doubles it — because one is never enough.
Watch the top carefully toward the end of baking. When it starts to crack, it's done. Don't overbake — you want that gooey center!
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual slices in the microwave for 15–20 seconds for that fresh-from-the-oven gooeyness.
The uglier it looks on the outside, the better it usually tastes on the inside. Trust the crack.
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