This oat flour fudge pie features a dense, fudge-like texture and rich chocolate flavor, no crust needed! It’s a simple, indulgent dessert that’s easy to make with basic pantry ingredients.
Quick Look at the Recipe
- 🍽️ Flavor: Rich chocolate
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- 🕒 Ready In: 1 hour 10 minutes (including 30 minutes rest time)
- 👥 Servings: 8 slices
- 🥣 Main Ingredients: Oat flour, cocoa powder, coconut sugar, milk, coconut oil, eggs
- 📋 Method: Bake at 350 degrees
- 📖 Dietary Info: Gluten-free, dairy-free option
- ❄️ Freezer Friendly: Yes
- 👩🍳 Tip: Coconut oil gives this fudge pie an incredibly rich, fudgy texture that you just can’t get with butter or liquid oil.
My Best Kitchen Accident
This fudge pie was created out of one of the many test runs of my oat flour brownies. When it came out of the oven the first time, it wasn’t the perfect batch of brownies, but after one bite I knew it was too good to forget about.
After a few more test runs figuring out the best mixing techniques and pan size, this fudge pie was officially born. It’s so easy to make (no crust!), has the richest, fudgy texture, and a decadent chocolate flavor.
I’m too busy to always be running to the store for random ingredients, so, as a bonus, it calls for just a handful of real-food pantry staples (ok, maybe I can’t call quite chocolate chips real food?).
While brownies are always amazing, I think I’d have to admit that this pie is even better!
Ingredients
Tools Needed
Step-By-Step Instructions
Step 1: First, in a large mixing bowl, whisk together the oat flour, tapioca starch, and salt.
Step 2: In a medium-sized pan on low-medium heat, melt the coconut oil, stirring frequently to avoid burning. Then add the sugar and whisk until it’s fully dissolved.
Remove the pan from the heat and whisk in the cocoa powder until no lumps remain. Now whisk in the milk and vanilla.
Step 3: Gently stir in the eggs (don’t whisk them!), and then slowly stir in the dry ingredients until everything is just combined.
Finally, fold in the chocolate chips.
Cover and place the mixture in the fridge to rest for 30 minutes.
Step 4: Preheat oven to 350 degrees and grease a 9″ pie pan.
Pour the batter into the pie pan and bake for 25-30 minutes or until it’s mostly set but not yet completely firm to the center.
Step 6: Let cool completely and then slice into eight pieces. Enjoy by itself or with a generous dollop of whipped cream!
If you’re looking for more oat flour desserts, check out my oatmeal chocolate chip cookies and classic apple crisp!
Tips for Success
Weigh the oat flour – The amount in a cup measurement can vary, and weighing it will give you a much more consistent result. If you don’t have a kitchen scales, you can gently scoop oat flour into a cup with a spoon and level off the top with a knife.
Don’t beat the eggs – Whipping air into the eggs can cause the pie to rise and then sink, so gently stir in the eggs instead.
Don’t over-bake – When you pull it out of the oven, the pie should still look slightly gooey in the center. It will firm up as it cools.
Violet’s Tips for Serving
I always want to dig in right away, but this fudge pie gets even better if you can wait 24 hours before enjoying. Make sure to remove it from the fridge 30 minutes before serving to allow it to come to room temperature.
Fudge Pie FAQs & Troubleshooting
Yes, the texture improves over the first 24 hours, so it’s perfect for making a day in advance.
Once the pie has fully cooled, cover and store in the fridge up to 5 days.
About 30 minutes before serving, remove from the fridge and allow it to come to room temperature.
Yes! Let the pie cool completely, and then wrap it tightly in plastic wrap. Freeze for up to 3 months.
When you’re ready to serve it, thaw overnight in the refrigerator and let it sit at room temperature for about 30 minutes before enjoying.
No, this fudge pie is designed without a crust which helps make it such an easy dessert recipe!
It’s normal for this fudge pie to sink slightly in the center, but any significant sinking is typically caused from beating too much air into it.
To avoid this, make sure to gently stir in the eggs and flour with a spoon or silicone spatula; don’t whisk or beat them into the batter.
Over-baking can lead to a dry texture, so make sure to remove it from the oven when the center is still slightly jiggly. I prefer to air slightly on the side of less done rather than over-done since it will firm up as it cools.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Oat Flour Fudge Pie (Gluten-Free)
Equipment
- 9" pie pan
Ingredients
- 1 1/2 cups oat flour 150 grams
- 1 cup coconut sugar
- 1 cup milk
- 3/4 cup coconut oil
- 3/4 cup semisweet chocolate chips
- 3 eggs
- 1/2 cup cocoa powder
- 1 tablespoon tapioca starch
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, whisk together the oat flour, tapioca starch, and salt.1 1/2 cups oat flour, 1 tablespoon tapioca starch, 1/2 teaspoon salt
- In a medium-sized pan on low-medium heat, melt the coconut oil, stirring frequently to avoid burning. Add the sugar and whisk until it's fully dissolved.3/4 cup coconut oil, 1 cup coconut sugar
- Remove from heat and whisk in the cocoa powder until no lumps remain. Then whisk in the milk and vanilla.1 cup milk, 1/2 cup cocoa powder, 2 teaspoons vanilla extract
- Gently stir in the eggs (don't whisk them!).3 eggs
- Slowly stir in the dry ingredients until everything is just combined. Then fold in the chocolate chips.3/4 cup semisweet chocolate chips
- Cover and place in the fridge to rest for 30 minutes.
- Preheat oven to 350 degrees and grease a 9" pie pan.
- Pour the batter into the pie pan and bake for 25-30 minutes or until it's mostly set but not yet completely firm to the center.
- Let cool completely and then slice. Enjoy!
Notes
- The amount of oat flour in a cup measurement can vary significantly, so I recommend weighing it for best results. If you don’t have a kitchen scales, you can gently scoop the flour into a cup with a spoon and use a knife to level off the top.
- To avoid the pie rising and then sinking, be careful to avoid beating air into the eggs. Instead, gently stir the eggs into the mixture.
- For a rich fudgy texture, don’t over-bake! when you pull the pie out of the oven, it should still look slightly gooey in the center. It will firm up as it cools.
Nutrition
If you tried this fudge pie, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
This has been my favorite dessert lately! I absolutely love the rich, fudgy texture. If you have any questions on how to make this fudge pie, please let me know in the comments. I’d love to help you out!