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 is great that way too. You can not go wrong with this lovely chocolate pie recipe. The best chocolate pie!! There is a rich butter taste and a slight crunch to the top! **This recipe does not use milk**
Prep time: Cook time:
Recipe Cuisine: Southern Recipe Category: Pies Yield: 6 Servings
Ingredients :
- 1 stick(s) butter
- 2 ounce(s) baking chocolate, semi-sweet
- 2 - eggs
- 1 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 - pie crust shell (regular) not deep dish
- SHORTBREAD CRUST
- 1 cup(s) all purpose flour
- 1/4 cup(s) powdered sugar
- 1/2 teaspoon(s) salt
- 4 ounce(s) butter, softened
Intructions :
- Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly
- Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well
- Pour in pie shell or follow directions for shortbread crust
- Shortbread crustCombine 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
- 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.
Rated 5/5 based on 71 Reviews
Keyword : chocolate-pie-Southern-Pies