Double Fudge Pie No Crust
Indulge in the rich, chocolatey decadence of a crustless Double Fudge Pie, a quick and easy dessert that’s all about pure fudge perfection. This flourless twist on a classic pie skips the crust, letting the velvety, chocolate-filled interior shine as the star of the show. Made with a luscious blend of melted semisweet chocolate chips, cocoa powder, and a touch of brown sugar for a hint of caramel-like depth, this one-bowl wonder comes together in just 15 minutes of prep time. Each bite delivers an irresistible combination of gooey chocolate and a slightly crackled top, making it perfect for serving warm with a scoop of vanilla ice cream or cloud-like whipped cream. Whether you're hosting a dinner party or satisfying a late-night sweet tooth, this no-crust chocolate pie is sure to be a crowd-pleaser and an easy addition to your list of go-to dessert recipes.
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Ingredients
- 1 cup unsalted butter
- 1 cup semisweet chocolate chips
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup unsweetened cocoa powder
- 0.5 cup all-purpose flour
- 0.25 teaspoons salt
- 0.5 teaspoons baking powder
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan thoroughly with butter or non-stick spray to ensure easy release.
Step 2
In a microwave-safe bowl, melt the butter and semisweet chocolate chips together in 30-second intervals, stirring well between intervals, until smooth and glossy. Let cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until well combined and slightly frothy.
Step 4
Add the vanilla extract and the melted butter-chocolate mixture to the bowl with the sugar and eggs. Stir until fully incorporated.
Step 5
Sift together the unsweetened cocoa powder, all-purpose flour, salt, and baking powder in a separate bowl. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Step 6
Pour the batter into the prepared pie pan, spreading it out evenly with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
Step 8
Remove the pie from the oven and let it cool in the pan for at least 15 minutes. The pie will slightly set as it cools.
Step 9
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1130.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4326.6 |
| Total Fat 192.3g | 0% |
| Saturated Fat 110.1g | 0% |
| Cholesterol 806mg | 0% |
| Sodium 1101.9mg | 0% |
| Total Carbohydrate 705.4g | 0% |
| Dietary Fiber 60.5g | 0% |
| Total Sugars 567.3g | |
| Protein 64.8g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 537.4mg | 0% |
| Iron 33.4mg | 0% |
| Potassium 3204.7mg | 0% |
Source of Calories