Crustless Fudge Pie
Author: Shirley Braden
Ingredients
  • 8 tbsp (1/2 cup) butter (dairy or non-dairy; see notes on substitutions)
  • ¼ cup cocoa
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅓ cup gluten-free flour mix (see notes)
  • ½ cup chopped nuts (optional, see notes)
Instructions
  1. Grease pie plate well and preheat oven to 350 degrees.
  2. Melt butter in medium-sized saucepan. Remove from heat and slowly add in the following ingredients in order, stirring after each addition: cocoa, brown sugar, granulated sugar, eggs, vanilla extract, gluten-free flour mix, and nuts (if used).
  3. Pour filling into prepared pie plate.
  4. Bake for about 25 minutes. Test with a toothpick. When the pie is done, the toothpick should have just a smidge of chocolate on its tip. You don’t want to overcook this pie.
  5. Serve with whipped cream, if desired. It’s not needed, but just a drizzle does make for a prettier dessert (one more worthy of Superman) and the whipped cream can complement the rich chocolate favor. I drizzled mine with a small amount of Honey Cinnamon Whipped Cream as shown.
Notes
Extra virgin olive oil can most likely be substituted for the butter. Filippo Berio recommends a substitution of ¾ cup olive oil for 1 cup of butter. (See Filippo Berio substitution chart here in this PDF.) I love baking with olive oil when I can; it adds richness and moisture to gluten-free baked goods. (Along those lines, you may also be interested in my Perfect Pound Cake recipe, which uses olive oil.) Liquefied coconut oil would also likely be a good substitution for the butter. I tend to use less coconut oil than is called for when substituting coconut oil for butter. I’m almost certain that 1 cup of coconut/palm sugar (total amount) could be used in place of both the granulated sugar and brown sugar. Similarly, I have not tried coconut flour instead of gluten-free all-purpose flour in this recipe, but I suspect that will work, too, as it works fine in my crustless pie recipes, like my Best Ever Pumpkin Pie. Because this pie will come out very thin if you use a standard (not deep dish) 9-inch pie plate, making this recipe may present an opportunity to use a smaller pie plate that you don’t often get to use. Baking in a smaller pie plate will produce thicker slices; baking time may have to be adjusted slightly. However, using a standard 9-inch pie plate is perfectly acceptable. With any size pie plate, this pie will yield more servings than most pies due to its rich flavor. If you’d like to make this pie with a crust, reduce the gluten-free flour mix to ¼ cup and pour all into an unbaked pie crust. My No Roll, Never Fail, Press-In Pie Crust is a good, easy option for a pie crust for this fudge pie. Adding nuts can be a great (and more nutritious) option for those who can indulge in them, but I find that I prefer this pie without nuts most often. I don’t like nuts in my fudge and adding nuts to this pie makes it more of a brownie pie than a fudge pie in my opinion. When I do add nuts (usually walnuts) per request, I tend to prefer the crusted version to balance the slightly more substantial filling. All in all, I prefer the crustless version without nuts for the ultimate in chocolate flavor.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-crustless-fudge-pie-dairy-free-option/