Hot … Fudge … Pie!
Categories: Desserts, Pies, Recipes
Tags: , Allergy Friendly, Chocolate, Dairy Free, Desserts, Hot Fudge, Pie
GF Hot Fudge Pie with Homemade Coconut Whipped Cream and Strawberry Coulis
This pie recipe is one of our family favorites. If you have my first cookbook, Nearly Normal Cooking for Gluten-Free Eating, you have probably seen this recipe and maybe even tried it for yourself. If not, you simply MUST!
This pie is better than any brownie you could imagine and it puts death-by-chocolate cakes to shame because you can enjoy even a hefty piece and not feel like you’ve just OD’d on sickeningly sweet chocolate! I add homemade coconut whipped cream to the pie if I craving something particularly decadent!
I have even made this pie deliciously lower glycemic, by using unrefined coconut palm sugar and no one would ever know! If you are searching for a low glycemic solution to your dietary cravings (like chocolate pie!), coconut palm sugar** may just be your solution to convert many recipes.
Whether you make this recipe dairy-free or refined sugar-free or not, I love that you have choices! Modify this recipe to suit your tastes and dietary restrictions, but serve it with confidence knowing that NO ONE will miss a thing with this amazingly delicious recipe — from my family to yours — enjoy!
Hot Fudge Pie
- ½ cup unsweetened cocoa
- ¾ cup boiling water
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks or soy-free Coconut Spread)
- 1 cup granulated cane or coconut palm sugar
- 1/3 cup Jules Gluten Free™All Purpose Flour
- 2 eggs
- 1 tsp. vanilla extract, gluten-free
Preheat oven to 325° F.
Dissolve ½ cup cocoa in ¾ cup boiling water and set aside to cool.
Folding beaten egg whites into the batter.
Separate eggs, whipping the whites until stiff in a metal bowl with a whisk attachment on an electric mixer or a whisk and really strong arms!
In a separate bowl, cream the butter with sugar, flour, 2 separated egg yolks, and vanilla extract.
Add the cooled chocolate mixture, then fold in two stiffly beaten egg whites. Pour into an oiled and floured (with corn starch or Jules Gluten Free™ All Purpose Flour) 9 inch pie pan.
Bake for 1 hour and serve hot with vanilla ice cream, homemade coconut whipped cream, berry coulis or deliciously unadulterated.
**Organic, unrefined Coconut palm sugar retains much of its natural nutritional content after minimal processing, remaining high in Potassium, Magnesium, Zinc and Iron and also offering vitamin B1, B2, B3, B6 and C. I have successfully used it in many recipes myself, but if you are looking for loads more of these low glycemic gluten-free recipes, be sure to check out my friend Amy’s recipes at Simply Sugar & Gluten-Free.
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05. Aug, 2011
[...] recipe is a wonderful one to keep on hand as the extra something special to top Hot Fudge Pie, Healthy Chocolate Cake, Pancakes, oatmeal, cheesecake, ice cream … or really anything you [...]
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Brittany said: on January 4, 2011
Hot Fudge Pie sounds amazing! I wonder if this can be made egg free?
Jules said: on January 4, 2011
You know Brittany, I wondered that myself as I slowly whittled away at all the other food allergens and problem areas! Here’s my thought: follow the package directions on the Ener-G egg replacer to make mock-whites and whip them until they are as stiff as they’ll get (a mini food processor would help here). Then make a good egg yolk recipe with oil (I have lots of these egg sub recipes in my new book, Free for All Cooking) and go from there. It won’t be exactly the same because I doubt you’ll ever get the mock-whites to be this stiff, but it shouldn’t really matter in this particular recipe. If you get a chance to try it before I do, be sure to come back and let me know!
Amy @ Simply Sugar & Gluten-Free said: on January 4, 2011
Jules, this looks divine!! I make a flourless chocolate torte that’s similar to this but I think I used agave. And I don’t remember whipping the whites, either. So it’s possible to make something similar without eggs.
I didn’t know you could whip Ener-g eggs in a food processor. I’ll have to give that a try. Big hugs!!
Jules said: on January 4, 2011
Yes Amy, I just saw your torte which looks delicious! We must be in that winter-chocolate frame-of-mind! : )
Whipping the Ener-G in a food processor won’t get them stiff like regular whites, but it does a nice job of getting them frothy and full of air, which is helpful in recipes like this one. As said, it won’t be like a stiffly-beaten egg white, but it should work ok in recipes like this one.
Jennifer said: on January 4, 2011
Ener-G wont whip up like chicken eggs do. I’d be interested in a dairy and egg free version!
deb said: on January 7, 2011
Your recipes are great. I’d like to see some lower calorie / carbohydrate recipes. I’m cooking for a diabetic with celiacs.
Emily said: on January 8, 2011
I made this tonight and it was GONE within about ten minutes! It was sooo good and sooo fast, easy, and inexpensive that this will definitely become a regular recipe in my house!
Lucille Balko said: on January 10, 2011
I made your gf rum cake for Christmas and it was delicious. I took it to a family Christmas where I was the only celiac there and over half of the cake was eaten and other family members took some home with them.
I haven’t tried making a pie crust yet but plan to try soon. I was wondering about the gf Bisquick. I have used it for dumplings to go with chicken and it is delicious. I was wondering tho if you knew if it can be used for the “impossible” pie recipes instead of regular Bisquick. Or do you have any recipes for “impossible” pies?
Thank you for all the help since I found out I was celiac in March, 2010. I have really enjoyed using your flour in many recipes and I have all your cook books I think.
Jules said: on January 10, 2011
Lucille, that’s so wonderful about your success with the recipes! I love the impossible pie concept as well, and actually use it in savory dishes too! You should definitely try my quiche, for example, and my crustless pumpkin pie too! I also have a wonderful family recipe for impossible coconut pie in my first cookbook. I have not tried the GF Bisquick personally, but I have heard that it does not have shortening in the mix like regular Bisquick does, so keep that in mind as you manage your expectations. I use my All Purpose Flour in all these impossible pie recipes with great success!
Lucille Balko said: on January 10, 2011
Thank you for the info. I will look for your impossible coconut pie recipe and might try the concept in other “impossible” pies also.
Rachele said: on January 10, 2011
My daughter and I are both GFCF and in an effort to live a healthier lifestyle, we have recently limited our desserts to once a week. I made this with a GF all-purpose baking mix I had on hand and limited the sugar to 1/2 cup (brown sugar). Your recipe made the most perfect, moist, and decadent brownie! I have tried so many GF brownie recipes but met little success. This was perfect, especially served with a scoop of Double Rainbow’s soy mint chocolate chip ice cream. Thank you, Jules!!
Megan Morris said: on January 28, 2011
This was so delicious and easy! My 7y/o daughter and I both have Celiac, and we were so happy when we found Jules! This pie was so easy to make, my daughter was able to make it for me for my birthday! Warm out of the oven with a scoop of peppermint icecream- this was the best dessert that we’ve had since going GF! We love it
kathy said: on January 29, 2011
The pie is in the oven, the bowl licking was yummy, can’t wait to see how it turns out.
THanks
Christa said: on February 7, 2011
I have just bought your gluten free all purpose mix. Is this too good to be true? I can really sub it in any recipe?! Does it work in recipes calling for cake flour? I am about to start experimenting like a crazy person. Is there any type of recipe I would need to ‘tweak’ the ingredients when subbing your GF mix?
Thank you!! I know this is off the topic of that gorgeous looking chocolate pie, wasn’t sure how to contact you.
Christa
Jules said: on February 7, 2011
Hi Christa, as with any ingredient in a recipe, when you substitute it, there are sometimes “tweaks” you need to make, but with my flour, you should expect very little changes. In quick breads and many cookies, I often add a bit more baking powder, for example. In recipes calling for cake flour, you should be good with using my flour in the same proportion because my flour is higher in starches than traditional all purpose flour — making it more like cake flour to begin with. Have fun playing with recipes and if you ever have specific questions, you can always email us at Support@JulesGlutenFree.com!
Malia said: on February 11, 2011
would this be just as good warmed up? I was thinking of making it today to be eaten tomorrow evening.
Jules said: on February 11, 2011
Absolutely! It’s amazing served cold, as well. Enjoy!
Jeanie OBryant said: on February 21, 2011
Do you have a recipe for a bread that is YEAST free. We have major allergy to YEAST and we miss our bread. Thanks
Jules said: on February 21, 2011
Hi Jeanie, yes I have a delicious yeast-free sandwich bread recipe! It’s from my new book, Free for All Cooking. Enjoy!
Becky said: on April 10, 2011
Just had this pie for the first time! Certainly not going to be the last time!! This is incredible. It’s so light and fluffy. We thought it was going to be more like a brownie, but it’s not heavy or “sicky sweet”. This is a keeper!
Jules said: on April 10, 2011
Becky – so glad you loved it! That origins of that recipe have been in my family for years – I love it!
Colleen said: on January 24, 2013
Hi, Jules. Going to make this pie today! Thanks for info on low glycemic coconut palm sugar, since I’m making it to share with a diabetic. CAN I FREEZE ANY LEFTOVER PIE? Thanks, as always. Great products, recipes, info.
Jules said: on January 24, 2013
Hi Colleen – this is such a great recipe and yes, absolutely, you can freeze leftover pie. This pie is delicious served HOT with yummy ice cream or whipped cream on top, too, so you could warm it straight from the freezer to serve! Enjoy!!