This triple chocolate fudge pie has a knack for disappearing within 24 hours, it’s that good. My mom started making a version of this chocolate 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.” Me agrees.
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.
Tips for making this chocolate fudge pie
Because the chocolate steals the show in this decadent pie, it’s important that you use the right kind. Semisweet or bittersweet is the best type of chocolate to use in this recipe—you don’t want anything too sweet, or else you won’t be able to finish an entire slice! Go for a high-quality chocolate bar that contains 70% cacao or more for the best flavor.
Also, don’t skip the coffee powder in this chocolate pie recipe. It makes the chocolate taste even richer, and it doesn’t make the pie taste like coffee at all.
And one last tip about the chocolate shavings: if you’ve never made them before, there are a few ways to shave chocolate. You can either grate the chocolate on a box grater (watch your fingers!) or you can use a really sharp chef’s knife to make the shavings. If you go the knife route, you want to hold the knife perpendicular to the smooth side of the chocolate bar. Press down gently and pull the knife towards you. You should get some good chocolate curls and shavings this way!
That’s it! This pie is incredibly easy to make and requires very little hands on prep work. This pie keeps well in the fridge, making it the perfect treat to make if you’re having friends or family over later.Print
Triple Chocolate Fudge Pie
for the crust
- 1 1/2 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
- 1/2 teaspoon instant coffee powder
- 3/4 cup medium or dark brown sugar
- 3 large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
for the whipped cream topping
- 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.
More homemade pie recipes from Broma Bakery: