I LOVE Chocolate Pie, it’s up there in my top 3 favorites along with Chocolate Chip Cookies and Brownies! After you bake the pie the top will look bubbly, but don’t worry the ganache will cover it up. Every time I make this pie, it turns out great. It looks pretty and tastes even better.
The only thing that was a bit of a pain in the recipe is trying to add foil to the edge of the crust while it was burning hot. I though that even if I added it at the beginning, it would still be hot since you cook the crust a little before you add the filling. I guess I just need to get a pie crust shield and then there wouldn’t be a problem :)
- 1 refrigerated pie crust or homemade
- 1½ cups sugar
- 3 tablespoons cocoa powder
- 4 tablespoons unsalted butter melted
- 2 large eggs
- ¾ cup evaporated milk
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup chocolate chips
- ½ cup heavy cream
- preheat oven to 350 degrees
- put pie crust in pie pan poke with a fork
- cover the edges with foil and bake for 10 mins.
- in bowl whisk sugar, cocoa, butter, eggs, milk, vanilla, and salt until smooth
- pour the filling into the pie shell and bake for 45 mins.
- check the edges about half way through, if they are browning too much add foil
- when done cooking let cool for 30 mins. then add chocolate topping
- topping:
- in small saucepan heat heavy cream to a boil
- remove from heat and add in chocolate chips and stir until combined
- pour over the top of the pie and spread around
- let cool in the refrigerator for at least 2 hours
- top with whipped cream
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