Easy Chocolate Pie Recipe
(note–> this is republished from last year, but I get so many asks about the recipe, I thought I would share it again. I also added a few more steps). This holiday season, show your friends, family, and co-workers that you are all grown up at your next gathering. Instead of bringing those sad, frozen or grocery-bakery made desserts to fulfill your obligatory potluck contribution, take something that others will not judge you for. Isn’t it at least slightly true that you tend to feel a little jealous of the Mary’s, Cynthia’s, and so-and-so’s who are always the apple of any party’s eye because of the dish they bring? Now, you, too, can feel worthy at any festivity. Simply follow this easy recipe with the addition of the ingredients listed below, and soon enough Mary, Cynthia, and the usual best-dish contenders will be asking that coveted question: “How did YOU make THIS??”
9-inch pie crust (frozen)
- two eggs
- 1 stick of unsalted butter
- 1 cup of sugar (I used sugar in the raw after the first few times)
- 2 and-a-half squares of bakers chocolate (I use the Ghirardelli 65% semisweet)
Additional ingredients; the stuff that will make you go weak in the knees (optional):
- 1 and 1/2tsp of vanilla extract(add while butter and chocolate are melting)
- 1TBSP rum (add while chocolate and butter are starting to boil in pot; the rum should bubble)
- 1tsp of cinnamon (or more, if u love cinni–for those who have had mine with cinnamon, I add more)
*Addendum to picture above: I made the pie again, and I added the sugar to the melted butter and chocolate (after removing the saucepan from the stove); then I beat in the eggs.
- Preheat Oven to 375 degress (sometimes i change it to 350 in the middle of the cooking process)
- Heat a saucepot at medium-low for a couple minutes
- Add Butter and Two-and-a-half baking Chocolate Squares (I used the 60% Gihrardelli baking chocolate).
- Wait for the butter to melt. You will likely need to stir the chocolate to break it up into a liquid. This should not take long.
- Let it come to a soft bubbley boil
- Add the Vanilla
- Add the rum
- Once the vanilla and rum have bubbled-out, remove saucepot from stove
- Set aside a couple minutes
- Add your sugar. You can substitute some of the white sugar for brown or sugar in the raw. I like mine with white and brown sugars.
- Mix your sugar
- Let it cool down a couple minutes
- break eggs in separate bowl. Remove the weird clumpy parts that are part of the egg white (should be itty-bitty, tiny chunks), Do not beat until….
- …add eggs to saucepot with the butter-choco-sugar mixture, and quickly whisk, but don’t overbeat.
- Pour into Pie Crust
- Line Pie Crust edges with foil (to prevent from over-browning/burning)
- Place on top of cookie sheet (or whatever your faux-made pie crust recipe directions ask you to do)
- Put on oven rack.
- Bake for 25-28 minutes. The pie should rise, and you should see a creme-brule type hard shell form on top.
- Put on cooking rack for 15 minutes
- Serve with ice cream or alone. Can be eaten cold
Here are some close ups:
Please excuse the coffee and pumpkin. They are accent pieces. Necessary to accent but unnecessary to the recipe.
Isn’t it pretty?
When it boils, it looks like the inside of an Aerobar. Once it boils, remove immediately.
FYI, you sort of have to stir the chocolate.
Read this post carefully. Do NOT pour the chocolate into the sugar + egg mixture. For some reason, the pie turns out fluffier if you 1) boil butter +chocolate 2) remove saucepan from stove and stir in the 1C sugar 3) add in eggs and beat.
Feeling like Willy Wonka, here. That’s a powerful thing.
After 25 minutes of baking at 375, it should have a shell-like top. Similar to the shell on a creme brulee.
The inside should be gooey. Gooey, yet delicious.