A seriously decadent Triple Chocolate Fudge Pie so good it’s been known to disappear in one night.

A seriously decadent Triple Chocolate Fudge Pie so good it's been known to disappear in one night.

…but seriously. This pie has a knack for disappearing within 24 hours, it’s that good.

My mom started making a version of this pie back when I was in high school. It quickly became a rotating staple in our kitchen, and anytime anyone craved silky, fudgy chocolate, we would make this pie.

Then over Christmas I decided to tweak the recipe a bit. I changed the butter and sugar ratios, whipped the eggs more so they got really creamy, and added in some espresso powder for that deep chocolate flavor. 

A seriously decadent Triple Chocolate Fudge Pie so good it's been known to disappear in one night.

Though the original pie is still a winner, this one is other-worldly.

My sister Rebe calls it “a bombshell of a dessert.”

Mom calls it “rich velvet nectar of the Gods.”

And then they both shouted, “Oh it’s SO good, Sarah.”

Me agrees.

A seriously decadent Triple Chocolate Fudge Pie so good it's been known to disappear in one night.

The “triple chocolate” name comes from the fact that there are three types of chocolate in this pie: chocolate wafers in the crust, chocolate baked into the pie, and shaved chocolate on top.

It’s so worth the extra trip to the gym. Heheh.

A seriously decadent Triple Chocolate Fudge Pie so good it's been known to disappear in one night.A seriously decadent Triple Chocolate Fudge Pie so good it's been known to disappear in one night.

5.0 from 2 reviews
Triple Chocolate Fudge Pie
 
Ingredients
for the crust
  • 1½ cups chocolate wafer cookies
  • 6 tablespoons butter, melted
for the fudge pie
  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 6 tablespoons butter, cut into pieces
  • ½ teaspoon instant coffee powder
  • ¾ cup medium or dark brown sugar
  • 3 large eggs
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
for the whipped cream topping
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • bittersweet chocolate, shaved
Instructions
  1. Preheat oven to 350°F. Grease a large pie pan.
  2. In a standing mixer or food processor, pulse chocolate wafer cookies until only fine crumbs remain.
  3. Pulse in melted butter until everything comes together. Spread crust evenly into pie pan and set aside.
  4. In a small saucepan over low heat, melt the chocolate, butter, and coffee powder. Set aside to cool.
  5. Using an electric mixer, beat the brown sugar, eggs, salt, and vanilla extract on high speed until light and airy, about 4 to 5 minutes. Once the melted chocolate mixture has cooled slightly, slowly pour it into the egg mixture, beating as you pour. Beat an additional minute so that everything really comes together.
  6. Pour batter into prepared crust and bake until puffed and beginning to crack at the edges, 20 to 25 minutes. Cool for 30 minutes, then chill in the fridge until ready to serve.
  7. Beat the heavy cream and powdered sugar until soft peaks form. Spread over the pie and sprinkle with shaved bittersweet chocolate.

 

20 comments

Reply

Oh yes ! My cup of tea ! You are right: it disappears until the morning 🙂 Great photos, too ! Thank you and have a very pleasant day !

Reply

Is it weird that I was just looking at your Insta and wondering where this pie is?! DANG girl.

Reply

I’m shocked that this beauty even lasts 24 hours. It looks so creamy & heavenly. Of course you can never go wrong when you bombard the taste buds with a rush of chocolate-y goodness. . .I mean it is “the nectar of the Gods” and all. 😉

Reply

This recipe doesn’t have any flour. Is that correct or is there a misprint?

Sarah | Broma Bakery
Reply

That is correct!

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You had me at triple chocolate! And I love that you added espresso too – she’s a beauty!

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I was really surprised when I looked at the ingredients – from how gorgeous this pie looks, I thought the list would be a lot longer! But sometimes simple is best 🙂

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Oh. My. Globbbb. This was so easy to make and so incredibly delicious! I made it short notice and it was an instant hit. I will now shamelessly eat the scraps left behind out of the pie tin on my couch. You’re the best.

Sarah | Broma Bakery
Reply

Omg you GET ME. So glad you enjoyed it! Thank you so much Kristen!

Reply

When yo say chocolate wafer do you mean graham crackers? Or more like vanilla wafers only chocolate? I didn’t know they had them. Thank you Sylvia

Sarah | Broma Bakery
Reply

Hi Sylvia! I mean like vanilla wafers, only chocolate. Though if you used chocolate graham crackers, that would work just as well!

Reply

This looks amazing. Do you have a gluten free option for the base that would go well with the filling? Thanks.

Sarah | Broma Bakery
Reply

You can most definitely substitute a gluten-free chocolate wafer or chocolate graham cracker crumbs. It will be just as delicious 🙂

Reply

Is it 1 1/2 cups waders before or after crushed?

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since i saw this recipe on tumblr 3 weeks ago, there has been at least one of these pies in my fridge at all times!!! it’s so delicious and so easy to put together!! it’s a hit with absolutely everyone, thanks so much for sharing with us! <3

Sarah | Broma Bakery
Reply

OMG I am so happy to hear that! Thank you so much Lacy!!!!

Reply

Do we use 9 inch pie pan or is it bigger?

Sarah | Broma Bakery
Reply

No, 9 inch is perfect!

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