A simple fudge dessert that bakes up rich and silky—made with pantry staples and optionally packed with melty chocolate chips for extra indulgence.

1 unbaked 9-inch pie crust

½ cup (1 stick) butter, melted and slightly cooled

1 cup granulated sugar

2 large eggs, beaten

1 tsp vanilla extract

¼ cup all-purpose flour

¼ cup unsweetened cocoa powder

1 cup semi-sweet chocolate chips (optional)

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Preheat oven to 325°F (165°C).

Mix wet ingredients: In a large bowl, stir together sugar, melted butter, beaten eggs, and vanilla until smooth.

Mix dry ingredients: In a separate bowl, whisk flour and cocoa powder. Add to the wet mixture and stir until fully combined.

Optional add-ins: Fold in chocolate chips for extra richness.

Assemble pie: Pour batter into the unbaked pie crust.

Bake: Bake for 30–40 minutes, until edges are set and the center still jiggles slightly.

Serve: Let cool slightly before slicing. Serve warm for molten texture or chill for a dense, fudgy finish.

Add-ins: Stir in chopped pecans, walnuts, or a pinch of espresso powder for flavor depth.

Toppings: Try a sprinkle of flaky sea salt before baking.

Crust variation: Swap with a graham cracker or cookie crust for extra texture.

Make-ahead: Best made ahead and chilled for clean slices, then reheated if desired.