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Grain-free Fudge Pie (nut free)

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 slices
Author Alexa Lehr

Ingredients

  • 1 1/2 cups Lily's chocolate chips or Enjoy Life chocolate chips
  • 1/3 cup organic, grass-fed butter or coconut oil
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. sea salt
  • 1/4 cup Bob's Red Mill tapioca flour
  • 3 T. coconut flour
  • 2 free-range organic eggs room temperature
  • 1/2 cup coconut sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. cream of tartar
  • 1 9" unbaked grain-free pastry crust

Instructions

  • Preheat the oven to 350° F.
  • Combine 1 cup of chocolate chips, 1/3 cup of butter, vanilla, and 1/2 cup of coconut sugar in a small saucepan over low heat. Stir periodically until everything is melted and smooth. Remove from the heat.
  • Combine the salt, baking soda, cream of tartar, tapioca flour, and coconut flour in a medium mixing bowl. Stir until combined.
  • Add the eggs in one at a time and stir until combined. Add the chocolate mixture and stir well.
  • Gently stir in the remaining 1/2 cup of chocolate chips. Pour into the unbaked pastry crust.
  • Bake for 20-25 minutes. The center will be firm. Allow the pie to cool before cutting and serving! For a fudgy pie, bake for 15-18 minutes so the center looks gooey.
  • Store leftovers at room temperature or in the fridge.