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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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until well combined and slightly frothy.
Add the vanilla extract and the melted butter-chocolate mixture to the bowl with the sugar and eggs. Stir until fully incorporated.
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.
Pour the batter into the prepared pie pan, spreading it out evenly with a spatula.
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).
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.
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
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 81.2 g | 30% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 65.0 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
