What could be better than a classic fudge pie? A gluten-free double chocolate fudge pie baked in a chocolate cookie crust. If you enjoy fudge pie or a brownie-like dessert, this pie is for you—rich, gooey, and intensely chocolatey. This post was created with support from Enjoy Life as part of an ongoing partnership.
This gluten-free fudge pie combines a crunchy chocolate cookie crust with an oozy, fudgy interior and a brownie-like crackly top. The contrast of textures—crispy crust, gooey center and a slightly firm top—makes it true chocolate heaven.
Fudge pies are a Southern tradition I’d heard about for years but had never tried until recently. When I discovered a Nashville Fudge Pie recipe in my clippings, it became the inspiration for this version. Rather than using a traditional plain pastry crust, I chose a chocolate cookie crust because I prefer chocolate paired with chocolate.
If you prefer a fully dairy-free pie, many of the ingredients can be swapped: use coconut oil or a dairy-free butter substitute for the crust and filling. I’ve had success using Enjoy Life Double Chocolate Crunchy Cookies to make chocolate cookie crusts for other pies, so they were the natural choice here.
Many of the ingredients for this pie are pantry staples for a gluten-free kitchen. Below are notes on key ingredients and substitutions to help you adapt the recipe to your needs.
Notes on ingredients and substitutions for this gluten-free chocolate fudge brownie pie:
- Cookies: Use a full box of Double Chocolate Crunchy Cookies to make the crust. One 6.3 oz box yields about 2 cups of cookie crumbs—enough for one 9″ pie. If you plan to make multiple pies, pick up extra boxes.
- Butter / coconut oil: The crust is made with melted butter, but coconut oil works well in the crust and is likely to work in the filling too if you need a dairy-free option. A solid dairy-free butter stick should also be a suitable substitute.
- Chocolate chips: Semi-sweet mini chips are used throughout the filling. You can use regular semi-sweet morsels or mini chips based on availability.
- Gluten-free flour: Use a gluten-free flour blend that includes xanthan or guar gum for structure. If your blend lacks a binder, add about 1/4 teaspoon xanthan or guar gum to the recipe.
I typically use Enjoy Life semi-sweet mini chips for the little bursts of chocolate in the filling. If you can’t find them locally, they are often available online. The mini chips add nice texture and pockets of melted chocolate throughout the pie.
Here’s what to expect while making the pie: first you press the cookie crumb crust into the pan, then pour in the chocolate filling, and finally you’ll bake until the top forms a shiny, crinkly, brownie-like crust. The center will still be jiggly when it comes out of the oven but will set as it cools.
Bake the pie until the top is golden brown and crackly. Don’t rely on a toothpick test — the filling will be soft when warm and will firm up as it cools. Let the pie cool on a wire rack and rest for at least one hour before slicing to achieve clean slices and a fudgy interior that’s not runny.
For a simple finishing touch, sift a light dusting of powdered sugar over the top before serving. This makes the presentation a little more festive without adding too much sweetness. Serve the pie at room temperature with fresh whipped cream or refrigerated whipped topping to balance the rich chocolate flavor.
Once cooled, slice and serve. The top will crack like a brownie, and the interior remains delightfully fudgy. A dollop of whipped cream is all this decadent pie needs.
I hope you and your guests love this chocolate treat as much as my family did. It’s an easy, crowd-pleasing dessert that highlights rich chocolate flavor and a satisfying contrast of textures.
Gluten-free Fudge Pie Recipe:
Gluten-free Double Chocolate Fudge Pie
A gluten-free double chocolate fudge pie in a chocolate cookie crust—rich, fudgy, and perfect for chocolate lovers.
20 minutes
30 minutes
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) 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
- Remove cookies from packaging and pulse them in a food processor until you have coarse crumbs (about 2 cups). You may need to work in two batches.
- Transfer crumbs to a bowl and stir in the brown sugar until evenly combined.
- Pour melted butter or coconut oil over the crumbs and stir until the mixture is evenly moistened.
- Press the cookie mixture into an ungreased 9″ pie pan, pressing across the bottom and up the sides about two-thirds to three-quarters of the way.
- Set the crust aside while you prepare the filling.
- Place 1/3 cup semi-sweet chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until smooth and melted. Set aside to cool slightly.
- In a stand mixer bowl, beat 1/2 cup butter and 3/4 cup sugar on medium-high for 2 minutes.
- Add the melted chocolate and beat on medium until combined.
- Add eggs, gluten-free flour, vanilla, and salt; beat on medium for 1 minute until smooth.
- Fold in 3/4 cup mini chips, scraping the bowl to incorporate any unmixed bits.
- 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 let cool for at least 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 xanthan or guar gum to the flour in this recipe.
This recipe was adapted from a Nashville Fudge Pie source I found years ago. I’ve tried to stay true to the fudge pie spirit while updating it for a chocolate cookie crust and gluten-free pantry ingredients.
Pin this to your gluten-free pies board to save the recipe for later.