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.
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.”
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.
- 1½ cups chocolate wafer cookies
- 6 tablespoons butter, melted
- 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
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- bittersweet chocolate, shaved
- Preheat oven to 350°F. Grease a large pie pan.
- In a standing mixer or food processor, pulse chocolate wafer cookies until only fine crumbs remain.
- Pulse in melted butter until everything comes together. Spread crust evenly into pie pan and set aside.
- In a small saucepan over low heat, melt the chocolate, butter, and coffee powder. Set aside to cool.
- 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.
- 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.
- Beat the heavy cream and powdered sugar until soft peaks form. Spread over the pie and sprinkle with shaved bittersweet chocolate.