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Triple Chocolate Fudge Pie

5 from 2 reviews

Triple Chocolate Fudge Pie is the perfect dessert recipe for chocolate lovers! It’s a silky, fudgy chocolate pie that is easy to make and keeps well in the fridge.

Triple Chocolate Fudge Pie is the perfect dessert recipe for chocolate lovers! It’s a silky, fudgy chocolate pie that is easy to make and keeps well in the fridge.

  • Author: Sarah Fennel
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Author: Sarah Fennel
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Scale:
  • Author: Sarah Fennel
  • Prep Time: 45
  • Cook Time: 25
  • Total Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

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

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.

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