Gluten Free Chilled Fudge Pie

Gluten Free Chilled Fudge Pie
There are days when I just want some something rich and chocolatey, it’s like a mouthful of sheer bliss (and in this case fits into my 80/20 Rule).
This dessert is super easy, in fact, the one in the picture was made by my 16 year old son for Epic Pi Day. (For being nerds, and celebrating Pi Day, this technically shouldn’t be called “pie” because pie consists of a crust and filling, but who cares when it’s just so amazingly delicious?!)

Chilled Fudge Pie

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4 ounces butter
1.5 ounces super dark chocolate (I use this brand)
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla extract
¼ cup gluten free flour (I used this brand)
2 tablespoons milk
Preheat oven to 350° F. Grease a pie plate with butter or coconut oil.
Melt butter and chocolate on low heat, stirring constantly. Once chocolate is melted, remove from heat. Mix eggs and sugar, then add chocolate and stir well. Mix in remaining ingredients. Bake at 350° F for 25 minutes.
This smells amazing and can, of course, be eaten hot with vanilla ice cream. But is totally worth the wait to eat it chilled.

About Rachel Jones

Hi there! I’m Rachel Jones, and I founded Nourishing Minimalism in 2012 at the beginning of my minimalist journey. If you're looking for encouragement in your journey, I created a FREE Facebook Group - feel free to join me there: Nourishing Minimalism Facebook Group and I share videos each week on YouTube


  1. Laura on 03/21/2015 at 10:05 pm

    Do you think this would work if I used coconut flour instead of the gluten-free rice flour you used?

    • Rachel on 03/23/2015 at 7:15 pm

      Coconut flour is such a “thirsty” flour, I don’t think it would work. Almond flour would probably be ok, but I haven’t experimented with it.

      • Laura on 03/23/2015 at 11:01 pm

        Thanks, Rachel!

  2. Heleen on 03/30/2015 at 7:57 am

    Hi Rachel,
    Just made this pie and it’s delicious! I must admit, I took a slice while it was still warm, but I will definitely serve this tonight after our dinner. Thanks for the recipe!

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