This Chocolate Fudge Pie with Espresso Whipped Cream is the decadent, silky, ultra-rich holiday dessert you dream about — the kind that steals the show on any table. It has a buttery, crisp pie crust filled with a thick, glossy, fudge like chocolate custard that sets beautifully and slices clean every time. The texture is lush and velvety, almost like a cross between French silk and chocolate pudding, but deeper, darker, and far more luxurious.
This recipe is simple to follow yet feels special enough for gatherings, holidays, and any night you just want to indulge. The filling is made with melted dark chocolate, cocoa powder, espresso powder, and egg yolks, creating a fudge base that is bold, smooth, and deeply flavorful.
And because no chocolate pie is complete without something creamy on top, the finishing touch is my homemade Espresso Whipped Cream, which is light, airy, slightly sweet, and with just enough espresso to balance the richness of the pie. It brings the perfect “latte meets dessert” moment in every bite.
If you love chocolate desserts, holiday pies, or make ahead recipes that deliver bakery level results without stress, this pie belongs at the top of your must-make list. It’s crowd pleasing, impressive, and guaranteed to disappear faster than you think.
Why you’ll love this recipe!
What ingredients do I need?
- Pie Crust:A buttery, flaky base that holds the rich chocolate filling and provides the perfect crisp bite. You can use a homemade crust or a high-quality store-bought option.
- Granulated Sugar: Sweetens the pie and helps create a smooth, glossy chocolate custard.
- Espresso Powder: Deepens the chocolate flavor and enhances the richness without making the pie taste like coffee.
- Dark Chocolate (around 70–72%): The star of the filling. High-quality chocolate melts beautifully and creates that fudge-like texture and intense flavor.
- Cocoa Powder: Adds depth, richness, and an extra layer of chocolate intensity to the filling.
- Whole Milk: Creates a silky custard base and helps the filling cook evenly.
- Heavy Cream: Adds richness and contributes to the thick, velvety texture of the chocolate filling.
- Egg Yolks: Thicken the custard and create that signature silky, fudge-like texture.
- All-Purpose Flour and Cornstarch: A blend that gives structure and ensures the pie sets firmly enough to slice cleanly while staying soft and creamy.
- Salt: Balances the sweetness and enhances all the chocolate notes.
- Unsalted Butter: Whisked in at the end for smoothness, shine, and a luxurious mouthfeel.
- Vanilla Bean Paste: Adds warmth and rounds out the chocolate flavor.
- Espresso Whipped Cream Ingredients: Heavy cream, powdered sugar, vanilla, cinnamon, and espresso powder whip into a light, airy topping that perfectly complements the dense chocolate filling.
Recipe Variations
- I mean this is PERFECT as is, but you can try the following variations:
- Mocha Pie: Add 1 teaspoon instant coffee granules to the filling for stronger espresso flavor.
- Raspberry Chocolate Pie: Top with fresh raspberries before serving for a fruity contrast.
- Top with my Vanilla Bean Cinnamon Whipped Cream if espresso flavor isn’t for you!
Pro Tips
- Temper the egg mixture as slowly as you can when adding the hot chocolate to the egg mixture to prevent curdling.
- Let the crust cool completely before adding filling to avoid sogginess.
- Chill the pie at least 6 hours, preferably overnight, for the best texture.
- Use high quality chocolate, it really impacts the flavor. I would also recommend chocolate baking bars and not chocolate chips for this.
- Dust with cocoa powder or chocolate shavings for a decorative finish at the end.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Diary free: Use a milk substitute, BUT type is important. You need a FULL fat , neutral, unsweetened alternative for structure and texture of this pie. The best options would be a Soy or Oat. Then use Vegan butter or coconut oil to replace the regular butter.
- Sweetener swaps: Coconut sugar or a 1:1 sugar alternative can replace granulated sugar.
- Gluten Free: Use your favorite gluten free pie dough and replace the flour with a 1:1 gluten free flour blend.
Leftovers and Storage
- Store covered in the refrigerator for up to 4 days.
- Bring to room temperature for a few minutes before serving for best texture.
- Pie can be sliced and frozen for up to 2 months; thaw in the fridge overnight.
But, I Still Have A Few Questions…
How do I prevent the chocolate filling from curdling?
In order to prevent curdling, you need to temper the egg yolks by slowly whisking in the hot chocolate mixture off heat. Then, when returning the filling to the stove, stir constantly while cooking over medium low heat. Remove the chocolate from the heat once thickened to prevent overcooking.
Can I make this pie ahead of time?
Yes! This pie actually benefits from resting. Refrigerate for 6 hours or overnight to let the filling fully set. The flavors also develop more depth when chilled.
What type of chocolate works best for this recipe?
I recommend using a high quality dark chocolate (around 70–72%). It provides rich flavor and helps the filling set firmly without being overly sweet.
Can I use a store-bought crust?
Absolutely! A store-bought pie crust works just fine. Bake according to the recipe instructions for best results.
How long should I chill the pie before serving?
Chill at least 6 hours, preferably overnight. This ensures the chocolate filling is firm and sliceable.
Can I make this pie gluten-free?
Yes! Use a gluten-free pie crust and substitute a gluten-free flour blend for the all-purpose flour in the filling.
How do I store leftovers?
Store covered in the refrigerator for up to 4 days. Bring to room temperature for a few minutes before serving for the best texture.
How do I make the espresso whipped cream?
I have a whole post to help you with this! Grab the recipe here. And if you don’t like espresso, try it with my Vanilla Bean Cinnamon Whipped Cream instead.
Can this pie be frozen?
Yes! Freeze slices individually on a baking sheet first, then transfer to a freezer-safe container. Thaw overnight in the fridge before serving. The crust may lose a little crispness, but the filling stays rich and fudgy.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Chocolate Fudge Pie with Espresso Whipped Cream
Ingredients
- 1 pie dough homemade or store-bought
Chocolate Fudge Filling
- 1 ½ cups granulated sugar
- 1 tsp espresso powder
- 6 oz dark chocolate 72%, chopped
- ½ cup cocoa powder
- 1 ½ cups whole milk divided
- ½ cup heavy cream
- 5 egg yolks
- 4 tbsp all-purpose flour
- 1 tbsp cornstarch
- Pinch of salt
- 2 tbsp unsalted butter
- 1 tsp vanilla bean paste
Espresso Whipped Cream (recipe post separate)
Instructions
- Preheat oven to 400°F.
- Line a 9 inch pie pan with dough and crimp edges.
- Line dough with parchment paper and add pie weights, or uncooked rice.
- Bake 20 minutes, remove parchment and weights, then bake 10 more minutes until golden.
- Remove from oven and cool completely.
- In a medium saucepan, whisk together sugar, espresso powder, cocoa, chopped chocolate, ½ cup heavy cream, and 1 cup milk.
- Heat over medium-low until smooth and bubbling. Simmer 2–3 minutes.
- In a separate large bowl, whisk remaining ½ cup milk, egg yolks, flour, cornstarch, and salt.
- Slowly temper hot, melted chocolate into egg mixture.
- Return mixture to saucepan. Cook over medium-low, stirring constantly, until very thick and glossy, holding a ribbon on the spatula (about 7–10 minutes).
- Remove from heat; stir in butter and vanilla.
- Pour into cooled pie crust.
- Refrigerate 6 hours or overnight until fully set.
- Once set, top with your favorite whipped cream.
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Can you chill the pudding covered in plastic prior to adding to the crust? I do this with my banana cream pie, and it seems to prevent the crust from getting soggy.
Hello! I don’t recommend that because as it cools it thickens a lot. So when you would try and add it to the crust it wouldn’t pour in smoothly– Think literally fudge. I will say, I have many this many times and the crust has never been soggy as long as the crust fully cools after pre baking it! I hope this helps. 🙂
Do you think I could use gf flour in the filling? I’m sure I can make a gf crust. My daughter would love this but has celiac, but I’d love to make it for Christmas.
Hello! The amount of flour in the filling is so minimal that substituting it 1:1 with gluten free flour should be fine! Just make sure to cook long enough during the thickening step! 🙂
Hi! How far in advance can this be made?
Hi! You could make the Fudge Pie 1-2 days ahead of time. However, I would make the Whipped Cream (if you are using it) no more than 24 hours before. I personally like to make the whipped cream right before I serve it.