Easy Gluten Free Hot Fudge Pie Recipe

Name: Easy Gluten Free Hot Fudge Pie Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: American
Ingredients: 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; homemade coconut whipped cream (optional); berry coulis (optional)

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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?

Stiffly beaten aquafaba as egg white replacement.

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

Yield: serves 10

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

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.