This heavenly gluten free hot fudge pie recipe is one of our long-time family favorites. If you have my first cookbook, Nearly Normal Cooking for Gluten-Free Eating, you have probably seen this recipe and maybe even tried it for yourself.
If not, you simply MUST!
I have distinct memories of burning my tongue on this pie when it had come out of the oven because I just couldn’t wait to taste a piece.
Note I said memorIES … call me a slow learner, but I’ve done this more than once. This pie is that good!
When I found out I had to go gluten free, this family recipe was one I definitely had to be sure I could convert successfully so that we could all still enjoy it and I assure you it’s still burn-your-tongue worthy, although I would recommend waiting to let it cool if you can.
Imagine a gluten free hot fudge pie better than any brownie, and it puts death-by-chocolate cakes to shame because you can enjoy even a hefty piece and not feel like you’ve just OD’d on sickeningly sweet chocolate!
I add homemade coconut whipped cream and even berry coulis to the pie if I’m craving something particularly decadent!
I have even made this pie deliciously lower glycemic by using unrefined coconut palm sugar and no one would ever know! If you are searching for a low glycemic solution to your dietary cravings (like chocolate pie!), coconut palm sugar** may just be your solution to convert many recipes.
Whether you make this recipe dairy-free or refined sugar-free or not, you gotta love choices!
Here’s another option for you: you can even make this pie vegan! Just follow along with my egg replacement modifications in the recipe. To replace the whipped egg whites for example, you’ll instead whip aquafaba with cream of tartar. Don’t they look just like stiffly beaten egg whites?
Modify this recipe to suit your tastes and dietary restrictions, but serve it with confidence knowing that NO ONE will miss a thing with this amazingly delicious recipe — from my family to yours — enjoy!
Easy Gluten Free Hot Fudge Pie Recipe
Hot. Fudge. Pie. There are hardly three words more decadent when strung together than these three delicious words. This gluten free hot fudge pie recipe does not disappoint in the decadence department!
Ingredients
Pie
- ½ cup unsweetened cocoa
- ¾ cup boiling water
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 cup granulated cane or coconut palm sugar*
- 1/3 cup gfJules® All Purpose Gluten Free Flour
- 2 eggs (or favorite substitute like aquafaba)**
- 1 tsp. pure vanilla extract
Toppings
- homemade coconut whipped cream (optional)
- berry coulis (optional)
Instructions
Preheat oven to 325° F.
Dissolve ½ cup cocoa in ¾ cup boiling water and set aside to cool.
Separate eggs, whipping the whites until stiff (but not dry) in a metal bowl with a whisk attachment on an electric mixer or a whisk and really strong arms!**
In a separate bowl, cream the butter with sugar, gfJules Flour, and vanilla extract. Once combined, add 2 separated egg yolks or egg yolk substitute.**
Add the cooled chocolate mixture, then fold in two stiffly beaten egg whites. Pour into an oiled and floured (with gfJules Flour) 8 or 9 inch pie pan.
Bake for 1 hour or until a butter knife inserted into the pie comes out clean.
Serve hot with vanilla ice cream, homemade coconut whipped cream, berry coulis or deliciously unadulterated.
Notes
**Egg Substitute:
To replace 2 egg whites, beat 1/4 cup aquafaba + 1/4 tsp. cream of tartar until stiff but not dry.
To replace 2 egg yolks, use 3 Tbs. vegan mayonnaise.
*Organic, unrefined Coconut palm sugar retains much of its natural nutritional content after minimal processing, remaining high in Potassium, Magnesium, Zinc and Iron and also offering vitamin B1, B2, B3, B6 and C.
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How will you serve your scrumptious gluten free Hot Fudge Pie? Delicious on its own, it’s so yummy topped with ice cream or berry coulis, as well. Or perhaps whipped cream?
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Well you know me Jules, anything that includes the word “fudge” is a win for me! It looks so simple yet irresistible, can’t wait to try it!
This sounds intense and chocolaty, just how I like my desserts!
Yes, Sylvie, but also light enough that you can have 2 slices (because sometimes, you just need another slice of chocolate pie!).
~jules
I need this in my life. I am going to have to start working out so I can eat all these goodies!
You’re lucky, Amanda, you can just take a walk on the beach to work it off!!!!
~jules
I’ve never had a hot fudge pie but it is actually really popular around here (Memphis). One restaurant says they’re “famous” for it! This sounds so yummy though!
You’d be famous with this recipe, too! Hope you get to try it soon Melissa!
~jules
Now that is a decadent pie 😉
Not nearly as decadent as it feels when you’re enjoying a slice, Rebecca! It’s one of the lighter chocolate pies I know of!
~jules
Going to try this tonight. I’m going to add some pecans to mine! YUM!!
MMmmm … pecans …. That sounds like a divine addition, Laurie!
~jules
Hi, Jules. Going to make this pie today! Thanks for info on low glycemic coconut palm sugar, since I’m making it to share with a diabetic. CAN I FREEZE ANY LEFTOVER PIE? Thanks, as always. Great products, recipes, info.
Hi Colleen – this is such a great recipe and yes, absolutely, you can freeze leftover pie. This pie is delicious served HOT with yummy ice cream or whipped cream on top, too, so you could warm it straight from the freezer to serve! Enjoy!!
Just had this pie for the first time! Certainly not going to be the last time!! This is incredible. It’s so light and fluffy. We thought it was going to be more like a brownie, but it’s not heavy or “sicky sweet”. This is a keeper!
Becky – so glad you loved it! That origins of that recipe have been in my family for years – I love it!
Do you have a recipe for a bread that is YEAST free. We have major allergy to YEAST and we miss our bread. Thanks
Hi Jeanie, yes I have a delicious yeast-free sandwich bread recipe! It’s from my new book, Free for All Cooking. Enjoy!
would this be just as good warmed up? I was thinking of making it today to be eaten tomorrow evening.
Absolutely! It’s amazing served cold, as well. Enjoy!
I have just bought your gluten free all purpose mix. Is this too good to be true? I can really sub it in any recipe?! Does it work in recipes calling for cake flour? I am about to start experimenting like a crazy person. Is there any type of recipe I would need to ‘tweak’ the ingredients when subbing your GF mix?
Thank you!! I know this is off the topic of that gorgeous looking chocolate pie, wasn’t sure how to contact you.
Christa
Hi Christa, as with any ingredient in a recipe, when you substitute it, there are sometimes “tweaks” you need to make, but with my flour, you should expect very little changes. In quick breads and many cookies, I often add a bit more baking powder, for example. In recipes calling for cake flour, you should be good with using my flour in the same proportion because my flour is higher in starches than traditional all purpose flour — making it more like cake flour to begin with. Have fun playing with recipes and if you ever have specific questions, you can always email us at [email protected]!
The pie is in the oven, the bowl licking was yummy, can’t wait to see how it turns out.
THanks
This was so delicious and easy! My 7y/o daughter and I both have Celiac, and we were so happy when we found Jules! This pie was so easy to make, my daughter was able to make it for me for my birthday! Warm out of the oven with a scoop of peppermint icecream- this was the best dessert that we’ve had since going GF! We love it
My daughter and I are both GFCF and in an effort to live a healthier lifestyle, we have recently limited our desserts to once a week. I made this with a GF all-purpose baking mix I had on hand and limited the sugar to 1/2 cup (brown sugar). Your recipe made the most perfect, moist, and decadent brownie! I have tried so many GF brownie recipes but met little success. This was perfect, especially served with a scoop of Double Rainbow’s soy mint chocolate chip ice cream. Thank you, Jules!!
I made your gf rum cake for Christmas and it was delicious. I took it to a family Christmas where I was the only celiac there and over half of the cake was eaten and other family members took some home with them.
I haven’t tried making a pie crust yet but plan to try soon. I was wondering about the gf Bisquick. I have used it for dumplings to go with chicken and it is delicious. I was wondering tho if you knew if it can be used for the “impossible” pie recipes instead of regular Bisquick. Or do you have any recipes for “impossible” pies?
Thank you for all the help since I found out I was celiac in March, 2010. I have really enjoyed using your flour in many recipes and I have all your cook books I think.
Lucille, that’s so wonderful about your success with the recipes! I love the impossible pie concept as well, and actually use it in savory dishes too! You should definitely try my quiche, for example, and my crustless pumpkin pie too! I also have a wonderful family recipe for impossible coconut pie in my first cookbook. I have not tried the GF Bisquick personally, but I have heard that it does not have shortening in the mix like regular Bisquick does, so keep that in mind as you manage your expectations. I use my All Purpose Flour in all these impossible pie recipes with great success!
Thank you for the info. I will look for your impossible coconut pie recipe and might try the concept in other “impossible” pies also.
I made this tonight and it was GONE within about ten minutes! It was sooo good and sooo fast, easy, and inexpensive that this will definitely become a regular recipe in my house!
Your recipes are great. I’d like to see some lower calorie / carbohydrate recipes. I’m cooking for a diabetic with celiacs.
Ener-G wont whip up like chicken eggs do. I’d be interested in a dairy and egg free version!
Jules, this looks divine!! I make a flourless chocolate torte that’s similar to this but I think I used agave. And I don’t remember whipping the whites, either. So it’s possible to make something similar without eggs.
I didn’t know you could whip Ener-g eggs in a food processor. I’ll have to give that a try. Big hugs!!
Yes Amy, I just saw your torte which looks delicious! We must be in that winter-chocolate frame-of-mind! : )
Whipping the Ener-G in a food processor won’t get them stiff like regular whites, but it does a nice job of getting them frothy and full of air, which is helpful in recipes like this one. As said, it won’t be like a stiffly-beaten egg white, but it should work ok in recipes like this one.
Hot Fudge Pie sounds amazing! I wonder if this can be made egg free?
You know Brittany, I wondered that myself as I slowly whittled away at all the other food allergens and problem areas! Here’s my thought: follow the package directions on the Ener-G egg replacer to make mock-whites and whip them until they are as stiff as they’ll get (a mini food processor would help here). Then make a good egg yolk recipe with oil (I have lots of these egg sub recipes in my new book, Free for All Cooking) and go from there. It won’t be exactly the same because I doubt you’ll ever get the mock-whites to be this stiff, but it shouldn’t really matter in this particular recipe. If you get a chance to try it before I do, be sure to come back and let me know!