Chocolate Pie

Joan Penney

By
@thyme4dinner

The best chocolate pie!! There is a rich butter taste and a slight crunch to the top! **This recipe does not use milk**


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Not only was this super easy to make it was also super delicious! The top has a slight crunch and the inside is soft and creamy. I tried it at room temp when it was slightly warm with a dollop of whipped cream and it was perfect. I also tried it after cooling in the fridge and it's great that way too. You can not go wrong with this lovely chocolate pie recipe.

Ingredients

1 stick
butter
2 oz
baking chocolate, semi-sweet
2
eggs
1 c
sugar
1 tsp
vanilla extract
1
pie crust shell (regular) not deep dish

SHORTBREAD CRUST

1 c
all purpose flour
1/4 c
powdered sugar
1/2 tsp
salt
4 oz
butter, softened

Directions Step-By-Step

1
Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly.
2
Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well.
3
Pour in pie shell or follow directions for shortbread crust.
4
Shortbread crust
Combine flour, sugar and salt in a medium size bowl.
Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.
5
Using either type crust (regular or shortbread) bake at 350 for 30-35 min.

***This chocolate pie does have a "rugged" look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little "jiggly" upon taking it out of the oven. Hope this helps with any questions and or concerns.

About this Recipe