Oat Flour Fudge Pie (Gluten-Free)

Oat flour fudge pie has a dense, fudge-like texture and rich chocolate flavor, no crust needed! It's a simple, indulgent dessert everyone loves.

5 from 1 vote

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Course: Dessert

Cuisine: American

Diet: Gluten Free, Low Lactose

Prep Time: 10

Cook Time: 30

Resting Time: 30

Total Time: 1 10

Servings: people

Calories: 471kcal

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!

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.