A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Gluten-Free Hot Fudge Pie

Hot Fudge PieI’ve been reading everything Rachael at Tales of a Monkey, a Bit, and a Bean writes, and love her attitude. I’ve been wanting to make her Hot Fudge Pie. I haven’t had a good excuse to make it. Thanksgiving turned into that excuse – I have a certain child who dislikes all fruit pies, and two children who don’t like pecan. So, of course, I made apple, cherry, and hot fudge. My mom makes a divine Kahlua chocolate chip pecan pie, so I ate that, too. No pumpkin pie – none of the gluten-free folks really seem to love that. I only had to tweak a few things in this recipe to make it gf, which made it much easier.

A special hat tip to this recipe – my niece and nephews dislike anything they realize is gluten-free. Plus, 2 don’t like pie. 3/4 of them ate this and loved it, including one who doesn’t like pie. Despite there being 4 gf pies and 4 “regular” pies, we had less than half of this very rich chocolate pie left.

This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free,tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.



Pie filling:

  • 1/2 cup, or one stick, butter – I haven’t made this dairy-free, but a good dairy-free margarine should work here
  • 3 oz unsweetened chocolate (I like Baker’s)
  • 1 1/4 cups sugar
  • 1/4 cup gluten-free flour (brown rice, white rice, or an all-purpose mix)
  • pinch of kosher salt
  • 1/2 tsp vanilla


Hot Fudge PieTo make the crust, first pulverize the graham crackers in a food processor. Next, melt the butter in the microwave. In a large bowl, combine butter, cracker crumbs, and sugar. It will barely hold together.

Spray a glass 9″ pie plate with cooking spray (I like Trader Joe’s Coconut Oil Spray). Pat the graham cracker mixture into the pie plate and refrigerate for an hour (or more).

To make the pie filling, preheat oven to 350F. Melt butter and chocolate in a glass, microwavable bowl, stirring after every minute in the microwave so you don’t overheat the ingredients. (You can also use a double boiler if you prefer) 

Whisk sugar into the butter/chocolate mixture, then whisk in the flour, salt, and vanilla. In a smaller bowl, beat eggs. Whisk the eggs into the chocolate mixture.

Pour the chocolate mixture into the graham cracker crust. Bake at 350 for 20-30 minutes. When a toothpick is inserted into the center of the pie, it will still be moist when it’s done cooking.

Allow to cool, then serve with homemade whipped cream. Watch out – this is very rich – cut thin slices!


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