This was my first attempt at chocolate pie and it was a surprisingly easy success.
I found this recipe from BellyFull. If you’re using store-bought crust, the prep time is less than 10 minutes — just mix the filling ingredients together in a large bowl and pour it into the crust. Of course, if you’re baking homemade pie crust (link to homemade crust in the ingredients below), then it will take a couple hours longer.
One tip I’d share is be careful when you’re putting the pie into the oven. The filling is a very thin liquid so it’s quite jiggly when you move it from the counter into the oven. When the pie is ready, the filling will still be a bit soft but don’t worry, it will solidify as it cools for 1-2 hours.
Otherwise, this recipe is a quick, simple way to serve or bring dessert for any occasion.
Prep time | 10 mins.
Bake time | 50 mins.
Chill time | 1-2 hours
Yields | 12 slices
INGREDIENTS
- 9-inch pie crust (try this homemade pie crust if you’re not using store-bought)
- 1 1/2 cup sugar
- 3 1/2 tbsp cocoa powder
- 2 large eggs
- 5 oz (150 ml) condensed milk
- 1/4 cup unsalted butter, melted
- Whipping cream (optional)
INSTRUCTIONS
- Preheat oven to 350°F.
- In a large bowl, mix the sugar and cocoa powder together until well combined.
- Add the eggs, milk, and butter. Mix well until smooth. The liquid will be thin.
- Pour the chocolate mixture in your crust.
- Bake for 50 minutes.
- Remove from the oven. It will still jiggle like a liquid; that’s okay.
- Let cool for 1-2 hours.
- Slice your cake and enjoy!
instacheph 