slice of Triple Chocolate Fudge Pie

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.

Triple Chocolate Fudge Pie slices on plates

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.

slice of Triple Chocolate Fudge Pie with bite missing

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!

Triple Chocolate Fudge Pie slice on table

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.


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


  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.

More homemade pie recipes from Broma Bakery:

Brownie Pecan Pie

Fourth of July Blueberry Pie

Deep Dish Double Chocolate Pecan Skillet Pie

Maple Bourbon Pecan Pumpkin Pie

Triple Chocolate Fudge Pie with slice on spatula



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 !

Abby @ Heart of a Baker

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

Lynn | The Road to Honey

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. 😉


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

Sarah | Broma Bakery

That is correct!

Laura | Tutti Dolci

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

Sarah | Well and Full

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 🙂


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

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


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

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


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

Sarah | Broma Bakery

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


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


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

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


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

Sarah | Broma Bakery

No, 9 inch is perfect!


Can you make/ put the whipped cream on top in advance or only just before you serve?

Sarah | Broma Bakery

I would do it before you serve!

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