Gluten-Free Double Chocolate Fudge Pie Recipe

What’s better than a fudge pie in a pie crust? A gluten-free chocolate fudge pie in a chocolate cookie crust. If you love fudge pie or brownie pie, this is the pie for chocolate lovers. Thanks to Enjoy Life for sponsoring this recipe as part of an ongoing partnership.

This gluten-free fudge pie features an oozy, chocolatey filling inside a crunchy chocolate cookie crust. The combination of a chocolate crust, gooey fudgy center, and brownie-like crackly top is pure chocolate heaven.

Fudge pies are a Southern tradition, and after discovering a Nashville Fudge Pie clipping in my recipe box, I used it as the starting point for this version. Instead of a traditional pie crust, I chose a chocolate cookie crust for a richer, more cohesive chocolate experience.

I used Enjoy Life Double Chocolate Crunchy Cookies to make the crust, the same cookies I’ve used for other pies, so I knew they’d work well here. These cookies create a sturdy, deeply chocolatey crust that pairs perfectly with the fudgy filling.

The rest of the ingredients are simple pantry staples common in a gluten-free kitchen. I’ll note a few substitution options below so you can adapt the recipe as needed.

Notes on ingredients and substitutions for this gluten-free chocolate fudge brownie pie:

• Cookies: Use one box (6.3 oz) of Enjoy Life Double Chocolate Crunchy Cookies to make the crust. If you’re feeding a crowd, consider two boxes to make two pies.
• Butter/coconut oil: I used butter in both the crust and the filling, but coconut oil can replace butter in the crust and likely works in the filling as well. A dairy-free butter alternative should also work if you need the pie to be dairy-free.
• Chocolate chips: Semi-sweet mini chips or regular semi-sweet morsels both work. The mini chips distribute chocolate evenly throughout the filling.
• Gluten-free flour: Use a gluten-free flour blend that already contains xanthan or guar gum for binding. If your blend lacks gum, add about 1/4 teaspoon xanthan or guar gum.

I buy Enjoy Life semi-sweet mini chips locally or online; they’re easy to spot by their distinctive packaging. If you can’t find them, substitute another high-quality semi-sweet chip.

Below are photos that show the process: the prepared crust, the filling added, and the finished pie.

When the pie is finished baking, the top will have a crinkly brownie-like crust while the inside remains slightly jiggly. Do not rely on a toothpick test; the pie will set as it cools. Trust the timer and look for a nicely browned top. Allow the pie to cool at least an hour before slicing so the filling firms up.

For a simple finishing touch, sift a light dusting of powdered sugar over the top to make it look pretty when serving or bringing it to a gathering. We served slices at room temperature with fresh whipped cream, which I recommend over additional chocolate sauces for balance.

After cooling to room temperature, slices reveal a gooey, fudgy interior beneath a crackly top. Serve with whipped cream or refrigerated whipped topping for a balanced presentation.

I hope you and your family enjoy this chocolate treat as much as we did.

Gluten-free Fudge Pie Recipe:

Yield: 10 slices

Gluten-free Double Chocolate Fudge Pie

A gluten-free double chocolate fudge pie in a chocolate cookie crust. If you love intensely chocolatey desserts, this one delivers.

Prep Time
20 minutes

Cook Time
30 minutes

Total Time
50 minutes

Ingredients

• 1 box (6.3 oz.) Enjoy Life gluten-free double chocolate crunch cookies
• 1/3 cup butter or coconut oil, room temperature
• 2 Tbsp brown sugar
• 1/3 cup (slightly mounded) semi-sweet mini chips (about 2 ounces)
• 1/2 cup (1 stick or 8 Tbsp) butter
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup gluten-free flour blend with xanthan gum
• 1 tsp pure vanilla extract
• 1/4 tsp salt
• 3/4 cup semi-sweet mini chips

Instructions

1. Remove cookies from packaging and pulse them in a food processor until coarse crumbs form (about 2 cups). Work in batches if needed.
2. Transfer crumbs to a bowl and mix in the brown sugar.
3. Pour melted butter or coconut oil over the crumbs and stir until evenly moistened.
4. Press the mixture into an ungreased 9″ pie pan, pressing evenly across the bottom and up the sides about 2/3 to 3/4 of the way.
5. Set the crust aside while you prepare the filling.
6. Place 1/3 cup semi-sweet chocolate in a microwave-safe bowl and melt in 30-second increments, stirring between each, until smooth. Set aside.
7. In a stand mixer bowl, beat 1/2 cup butter and 3/4 cup sugar on medium-high for 2 minutes.
8. Add the melted chocolate and mix on medium until combined.
9. Add the eggs, gluten-free flour, vanilla, and salt; beat on medium for 1 minute.
10. Stir in 3/4 cup mini chips, scraping the bowl to incorporate any unmixed bits.
11. Pour the filling into the prepared crust and bake at 325°F for 30 minutes. The top should be golden brown and crackly while the center remains slightly jiggly. Remove to a wire rack and cool for 1 hour before slicing.

Notes

You can substitute homemade gluten-free chocolate cookies for the crust. If your gluten-free flour blend lacks xanthan or guar gum, add 1/4 teaspoon of xanthan or guar gum to the flour in this recipe.

This recipe was adapted from a Nashville Fudge Pie. I haven’t been able to trace the original cookbook source yet; if I find it I will update the notes.

Pin this to your Gluten-free Pies board on Pinterest.