For those who love rich, creamy, and utterly indulgent desserts, this Gluten Free Chocolate Fudge Pie is the ultimate treat. With layers of chocolate, a smooth fudge filling, and a hint of raspberry, this dessert is a dream come true for chocolate lovers. It’s gluten free and it even includes some low-carb sweeteners to help reduce the sugar content.
However, even with these substitutions, this pie is still a richer, higher-carb dessert than many of my other dessert options. So while it’s perfect for special occasions or a once-in-a-blue-moon treat, it’s not something to be enjoyed regularly. I strongly believe in being mindful of your carb and sugar intake.
The Rich Layers of This Gluten Free Fudge Pie
This gluten free pie consists of three decadent layers: the crunchy crust, the smooth chocolate fudge filling, and the rich dark chocolate topping. Each layer brings a new level of indulgence, making this pie a truly special dessert.
Gluten Free Fudge Pie Crust
The base of this pie is made from gluten free chocolate cookies or wafers. You can get creative with the type of cookies you use—whether it’s a chocolate option or even a mix of vanilla and cocoa-flavored options. The crust is mixed with melted butter and a low-carb sweetener to help keep the sugar content down, but the result is still a crunchy, flavorful base that provides the perfect foundation for the rich fudge filling.
Gluten Free Pie Fudge Filling
The filling is where the magic happens. Made with Lily’s sugar-free chocolate chips, cream cheese, and sweetened condensed milk, this layer is smooth, rich, and ultra-creamy. A hint of unsweetened cocoa powder gives it even more depth, while the addition of fresh raspberries provides a bright contrast to the dense chocolate. The filling is thickened with arrowroot powder (a gluten free alternative to cornstarch), ensuring the perfect fudgy consistency.
Gluten Free Fudge Pie Topping
The topping is a simple but luxurious mix of dark chocolate chips, heavy cream, and low-carb sweetener. This creates a silky-smooth chocolate layer that adds even more richness to the pie. For those looking to add a bit of crunch, chopped pecans are an optional addition that can bring extra texture and flavor.
Substitutions for a Healthier Twist
While this pie is already gluten free and incorporates some lower-carb ingredients like sugar-free chocolate chips and low-carb sweeteners, you can make a few additional tweaks to lighten it up further.
Sweetened Condensed Milk Swap
Instead of using regular sweetened condensed milk, you can make a homemade sugar-free version using almond milk and a low-carb sweetener. This will significantly reduce the sugar content in the filling while still providing the creamy, sweet base that makes the pie so indulgent.
Lighter Dairy Options
If you’re looking to reduce the fat content, consider using light cream cheese instead of the full-fat version. Additionally, you can swap the heavy cream in the topping with coconut cream for a dairy-free option that’s also a bit lighter.
Increase the Raspberries
Raspberries are a great way to add natural sweetness and tartness to the pie without increasing sugar. If you want to balance out the richness of the chocolate, feel free to add more raspberries in the filling or even as a topping when serving.
What to Serve with Gluten Free Chocolate Fudge Pie
Since this pie is so rich and chocolate-heavy, pairing it with the right side dish or beverage can help balance the flavors.
Fresh Berries
Adding a side of fresh raspberries, blackberries, or strawberries will enhance the tartness already in the filling and provide a refreshing contrast to the creamy chocolate. Berries are also a lower-carb fruit option, making them a great accompaniment.
Whipped Cream or Coconut Whip
A dollop of homemade whipped cream or coconut whipped cream on top of the pie adds a light, airy element that can help cut through the richness. The cream’s subtle sweetness complements the pie without overpowering it.
Coffee or Espresso
The bitterness of a strong coffee or espresso pairs beautifully with the sweetness of the chocolate fudge pie. It also helps cleanse the palate between bites, making the dessert feel lighter. Plus, for a special occasion, pairing coffee with a decadent dessert is always a winning combination.
Final Thoughts
This Gluten Free Chocolate Fudge Pie is a showstopper when it comes to flavor and indulgence. With its rich chocolate layers, creamy texture, and bursts of raspberry, it’s perfect for special events or when you’re looking to treat yourself. However, it is worth re-iterating that 1qdue to its higher sugar and carb content, it’s best reserved for those “once in a blue moon” moments. For a healthier twist, try incorporating a few of the suggested substitutions, and be mindful of portion sizes if you’re sticking to a low-carb diet.
Gluten Free Chocolate Fudge Pie
Ingredients
Crust
- 2 cups crumbled Gluten Free Chocolate Cookies or Wafers use your favorite brand and get creative. You can even use the vanilla and cocoa bunnies
- 2 tablespoons low carb granular sweetener
- 8 tablespoons butter melted
Filling
- 1 large package Lily's sugar-free chocolate chips
- 1 can sweetened condensed milk
- 2 tablespoons unsweetened cocoa powder
- 8 ounces cream cheese
- 1 cup raspberries
- 1 teaspoon vanilla extract
- 1 tablespoon arrowroot
- 1/4 cup water
- pinch of salt
- optional 1 cup pecans. chopped
Topping
- 2 cups dark chocolate chips
- 1/2 cup low carb granular sweetener
- 1 cup heavy cream
Instructions
Crust
- Add melted butter to the pie dish.
- Pour the chocolate crumbs into the pie dish with the sweetener. Mix well and make sure well combined with the butter.
- Press the crust mixture into the bottom of the dish, and place the dish in the freezer.
Filling
- Melt chocolate chips with sweetened condensed milk in a large sauce pan, over low heat, until smooth and creamy.
- Add the cocoa powder, and cream cheese, and continue to stir the mixture until well combined.
- Add the vanilla and raspberries. Continuing to mix well.
- In a small bowl, add arrowroot and water. Stir until smooth.
- Add the corn starch mixture to the chocolate mixture and stir for at least one
- minute or until the chocolate mixture begins to thicken.
- Remove from heat. Stir in a pinch of salt, and if desired, chopped pecans.
- Let the mixture cool for about 15 minutes.
- Remove the crust from the freezer and pour the chocolate filling into the pie dish,.
- Chill in the refrigerator for at least 4 hours.
Topping
- In a microwave safe bowl, add the dark chocolate chips, sweetener, and heavy cream. Microwave until chips are melted (stirring every 30 seconds the first minute and every 15 seconds thereafter.
- Let cool for about 5 minutes, or until cool to the touch.
- Remove pie from refrigerator and pour the chocolate topping on top of the pie filling.
- Place milk chocolate chips on top of chocolate topping, and
- place the pie back in the refrigerator, covered nicely, overnight for
- best results.
- Add optional raspberries on top of the pie when it is time to serve.
