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This rich, decadent gluten free chocolate fudge pie has it all: thick chocolate, light raspberries, and a very creamy center. The is the perfect easy, no-bake gluten free dessert!

Fudge! There are all kinds of fudge and they are all pretty spectacular!

But triple layer chocolate fudge pie? Now that takes the icing on any fudge pie! And whether you like berries or not, this pie is going to rock your world.

I wanted to make something festive. At the time of writing this, we are going strong into the Holiday season and I wanted something cheery, yet chocolate. Making chocolate cheery isn’t the easiest in the world. I mean, chocolate will make YOU cheery the moment you bite into it. But making the dessert itself appear cheery is another story. Or maybe that is just something us food bloggers worry about. Who else worries about cheery food?

Anyway…. Enter raspberries!

Bright colored raspberries can cheer anything up! It’s no secret that I’m not a huge berry fan, but I do quite enjoy the taste of raspberries. And if it is paired with chocolate, I’m sold.

Is the Cookie Crust Gluten Free?

It sure is gluten free! It uses cookie crumbs so the sky is the limit as to which ones you choose.

You could use chocolate gluten free graham crackers, chocolate wafers, chocolate cookies and even those Annie’s bunnies (the vanilla and cocoa ones are gluten free, just know your crust will be a little lighter but that’s ok).

Can I Use Other Berries?

Most definitely! You could use pretty much any berry. I’m not 100% sold on blueberries, but you could use raspberries, blackberries, and even strawberries.

As I said, I’m not a huge berry fan, but when I DO eat them, I usually choose raspberries.

Toppings for Chocolate Fudge Pie

Here is where YOU get to have some fun! Does it even NEED a topping? Nope – it sure doesn’t!

I have 3 favorite toppings that I like to use, however:

Homemade Whipped Cream

Chocolate Chips

Raspberries

Or even all three at once!

How to Make Gluten Free Chocolate Fudge Pie

Crust

Add melted butter to the pie dish. 

Pour the chocolate crumbs into the pie dish with the sweetener. Mix well and make sure well combined with the butter. 

Press the crust mixture into the bottom of the dish, and place the dish in the freezer. 

Melt chocolate chips with sweetened condensed milk in a large sauce pan, over low heat, until smooth and creamy. 

Filling

Add the cocoa powder, and cream cheese, and continue to stir the mixture until well combined. 

Add the vanilla and raspberries. Continuing to mix well.

In a small bowl, add corn starch and water. Stir until smooth. 

Add the corn starch mixture to the chocolate mixture and stir for at least one minute or until the chocolate mixture begins to thicken. 

Remove from heat. Stir in a pinch of salt, and if desired, chopped pecans. 

Let the mixture cool for about 15 minutes.

Remove the crust from the freezer and pour the chocolate filling into the pie dish.

Chill in the refrigerator for at least 4 hours.

Topping

In a microwave safe bowl, add the dark chocolate chips, sweetener, and heavy cream. Microwave until chips are melted (stirring every 30 seconds the first minute and every 15 seconds thereafter. 

You can also melt over the stove if you wish.

Let cool for about 5 minutes, or until cool to the touch. 

Remove pie from refrigerator and pour the chocolate topping on top of the pie filling. 

Place milk chocolate chips on top of chocolate topping, and place the pie back in the refrigerator, covered nicely, overnight for best results. 

Add optional raspberries on top of the pie when it is time to serve.