Next, pour the mixture into your greased pie pan. It might look a little uneven, but it will bake beautifully, puffing up and forming a soft crust on top. If you’re adding chocolate chips (which I highly recommend for an extra shock of chocolatey goodness), sprinkle them evenly over the batter. Pop the pie in the oven and bake for about 25-30 minutes. Your kitchen will feel warm and inviting as chocolatey aromas fill the air. Check for doneness by inserting a toothpick; it should come out slightly gooey for that molten effect.
Once it’s ready, let the pie cool for a few minutes before serving. I love serving it warm, topped with a generous scoop of vanilla ice cream. The contrasting temperatures as you dig in are just heavenly! This pie can also be served at room temperature, but I always find that the warm version wins my heart every time.
Pro Tips for Best Results
I tested this recipe three ways—using both semi-sweet and dark chocolate chips. I found that semi-sweet offers the best balance of sweetness and richness, while dark chocolate makes for an intense fudge experience. If you love chocolate, go for the dark, but if you prefer something a little more mellow, stick with semi-sweet!
Another trick I’ve learned is to make sure your butter is melted but not boiling when you mix it in. If the butter is too hot, it can cook the eggs when you add them, leading to a weird texture. Letting it cool just a bit after melting makes a big difference.
Finally, don’t skip letting the pie sit for a few minutes after baking. While it can be tempting to dig right in (and believe me, I know), allowing it to settle enhances the fudginess, giving it that perfect molten quality we all crave.
Common Mistakes to Avoid
One common mistake I’ve made in the past is using too much flour, which can lead to a denser, cake-like pie instead of the gooeyness we desire. Make sure to measure carefully and avoid packing the flour into the cup. Lightly spoon it in and level it off for the best result! (See the next page below to continue…)