This pie had me at the word easy. Okay, it really had me at chocolate and pie. I was looking for a quick and fancy pie to serve after dinner to celebrate some fantastic report cards, so when I typed the words “easy pie” into the Tasty Kitchen search engine and voilà! I found Sissy’s recipe for Easy Chocolate Pie.
 
I had to do a double take at the ingredient list because for the pie filling, there were only five ingredients listed. Five ingredients that I already had in my pantry! And whether you make your own pie crust or buy store-made dough, that’s really up to you, because the pie filling is the real star of this recipe. It’s creamy, pudding-like and not too sweet, which I love! I topped mine with homemade whipped cream and couldn’t resist sneaking a slice before dinner.

I told you it was easy. So easy you probably don’t need a step-by-step tutorial—but you’re getting one anyway!
 
 
 
 

In a large bowl add 1-1/4 cup granulated sugar and 3-1/2 tablespoons cocoa powder.
 
 
 
 

Whisk to fluff and combine.
 
 
 
 

Crack and add two whole eggs into the bowl with the cocoa and sugar.
 
 
 
 

Add in a five-ounce can of evaporated milk.
 
 
 
 

Add the melted butter and then just whisk until everything is incorporated into the dry ingredients. Really try hard not to pour this into a mug and drink it.
 
 
 
 

Prick the bottom of your pie shell a few times. 
 
 
 
 

And pour in the chocolate pie filling.
 
 
 
 

Carefully place the pie into a preheated 350ºF oven and bake for 50 minutes. Meanwhile, the most unbelievable chocolaty aroma will creep throughout your house.
 
 
 
 

It may slightly jiggle in the center, but that’s totally okay because as it sits it will cool and set up more. 
 
 
 
 

The camera loved this pie! At every angle this pie looked every bit delicious as the title leads you to believe. It’s one of those recipes you can whip up at a moment’s notice for an impromptu family gathering, school bake sale or for those lifetime movie nights. Whatever the occasion, this pie will truly shine!
 
 
 
 

A little whipped cream and a dusting of chocolate shavings and you have not only one easy pie but a fancy, delicious, stunning, chocolaty (did I mention delicious?) pie.
 
 
 
 

Thank you Sissy for sharing this pie with us. It was everything you promised it to be, easy and chocolaty! I’ll be making this pie again, that’s for sure!
 
Be sure to swing through Sissy’s TK recipe box for more of her recipes. And while you’re at it, stop by her blog Out on a Limb where she chronicles her day-to-day happenings. Now if you’ll excuse me, I have a pie to finish eating!

Recipe

Easy Chocolate Pie

by Sissy on February 7, 2012 in Desserts, Pies February 7, 2012

DessertsPies

5.00 Mitt(s) 3 Rating(s)

Prep Time 1Minute

Cook Time 50 Minutes

Difficulty Easy

Servings 8

8

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Recipe Description

This simple but decadent chocolate pie comes together in a snap and the aroma calls you to snatch it out of the oven!

Preparation Instructions

1. Preheat oven to 350 F. In a bowl, mix together cocoa powder and sugar.
2. Add all of the remaining ingredients (except the crust) and whisk together. Batter will be very thin.
3. Put the pie crust into an 8 or 9 inch pie pan and prick the dough several times with a fork.
4. Pour batter into crust and bake for about 50 minutes, or until the batter sets up and there is a thin crust on the top.

Top with whipped cream and enjoy!

Ingredients

• 1 whole Refrigerated Pie Crust, Or Use Your Favorite 1 Crust Dough Recipe
• 3-½ Tablespoons Cocoa Powder
• 1-¼ cup White Sugar
• 2  Eggs
• ½ sticks Melted Butter Or Margarine
• 1 can Evaporated Milk (5 Oz Can)

 
 
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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

 
Do you pass by recipes that look like they’re too much to mess with? I do it all the time, often finding out later how easy many of those recipes really are. Take these Hong Kong Egg Tarts submitted by Kristy of eatplaylove, for example. At first glance, I thought they’d be more involved, with water baths, tempering cream and eggs, or the like. Thankfully, a friend—who happens to have excellent tastes—mentioned that they were one of her favorite desserts when she frequents Chinese restaurants. Kristy also mentions in the recipe that they’re listed on The World’s 50 Most Delicious Foods as compiled by CNN Go.

I’d never heard of them before but I was intrigued to see what the fuss was all about. I was happy to find them quite easy to make. So easy that I made two batches in two days, and for the second batch I dropped the crust for a gluten-free version. Of course they’re tasty, or I wouldn’t have made the second batch. They kind of remind me of a custard pie my grandmother used to make.

This ingredient list is short. Begin with water, sugar, eggs, evaporated milk, vanilla, and prepared tart shells. Use your favorite pie crust recipe, or take a shortcut and use pre-made like I did. I found frozen mini tart shells at our local grocer. For the gluten-free version, I used small ramekins (see the end of this post) sprayed with cooking spray.

Start by combining the water and sugar in a sauce pan and heating it to a boil. Set aside to let cool.

Next, in a large mixing bowl, beat the eggs together.

Add in the evaporated milk and combine well.

Once the sugar water mixture has cooled a bit, gradually add it into the egg/milk mixture, as well as the vanilla.

Mix it all up! See? How easy is that! Almost finished.

To avoid any clumps, pour the custard into the individual tart shells (or ramekins) through a sieve.

Bake according to recipe below. The egg mixture will slightly rise and set, and the crust should be golden brown.

If going with a gluten-free version, again, pour the egg mixture through a sieve into coated ramekins. Bake for the same time as stated in recipe below.

I sprinkled a little cinnamon on top for a nice addition.

Such an easy recipe, but with simple additions, like berries, coconut, or chocolate, you could easily change this basic recipe for year-round goodness.

Thanks to Kristy for bringing this delightful (and easy!) recipe to our attention. It’s a keeper. And be sure to check her site Eat, Play, Love for this recipe (what a cutie patootie she has assisting on this one) and other wonderful offerings.

Recipe

Hong Kong Egg Tarts

by eatplaylove on January 29, 2012 in Desserts
See this recipe post on eatplaylove’s site! January 29, 2012

Desserts

0.00 Mitt(s) 0 Rating(s)

Prep Time 15 Minutes

Cook Time 20 Minutes

Difficulty Easy

Servings 24

24

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Recipe Description

A traditional egg tart served in Hong Kong. It’s listed as #16 on The World’s 50 Most Delicious Foods as compiled by CNN Go.

Preparation Instructions

Preheat the oven to 425ºF. Bring the water and sugar to a boil in a medium saucepan. Remove from the heat and set it aside to cool.

Next beat the eggs in a large bowl and add the evaporated milk. Pour in the sugar water and mix thoroughly. Finally, mix in the vanilla.

Place the tart shells on a baking sheet. Pour the custard through a sieve into the shells.

Bake the tarts at 425ºF for 20 to 25 minutes, or until the egg mixture has risen and the crust is golden brown.

Ingredients

• 1-½ cup Water
• ¾ cups Sugar
• 4 whole Eggs
• ¼ cups Evaporated Milk
• ½ teaspoons Vanilla
• 24 whole 3-inch Prepared Tart Shells

 
 
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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

 
If I am asked to bring a food item to a party, I always sign up for dessert. I usually choose to make cookies, because they are my life and everyone likes cookies. When I saw these Funfetti Cookies (recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies) pop up on Tasty Kitchen from member Julia, I knew they would be perfect cookies for my friend’s baby shower. Funfetti Cookies are perfect for any party and I love that these cookies are made from scratch. No box mix is involved, but they are still easy peasy! 

To make the cookies, you need the following ingredients: butter, sugar, vanilla and almond extract, egg, flour, cornstarch, baking soda, salt, rainbow Jimmie sprinkles, and nonpareil sprinkles. 

Preheat the oven to 375ºF. Using a mixer, cream the butter and sugar together until fluffy. Add the vanilla, almond extract, and egg. Beat until combined. 

In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. 

Whisk to combine.

Slowly add the flour mixture to the butter mixture. Mix on low speed until just combined. 

Add in the sprinkles. 

Carefully stir in the sprinkles, making sure they don’t bleed into the cookie dough. 

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake for about 15 minutes. 

Cool cookies on a wire rack. 

Store cookies in an airtight container.

Funfetti cookies sure are fun to make and eat! The sugar cookies are soft and filled with colorful sprinkles. I loved the slight sweet crunch the sprinkles added. They are delicious right out of the oven, but keep well too. So if you need to make them in advance for a party, you can. They will keep in an airtight container for up to four days. 

These cookies are perfect for any celebration: birthday parties, showers, summer barbecues, etc. Everyone loves them! And if you don’t have a party to go to, don’t worry, you can still bake these cookies. A freshly baked batch of Funfetti Cookies is sure to get a party started!  

Thanks Julia for sharing this recipe. These cookies are my new go-to party cookies! Make sure you visit Julia’s blog, Fat Girl Trapped in a Skinny Body, for other mouthwatering recipes! 

Recipe

Funfetti Cookies

by Julia Mestas on April 30, 2012 in Cookies, Desserts
See this recipe post on Julia Mestas’s site! April 30, 2012

CookiesDesserts

5.00 Mitt(s) 7 Rating(s)

Prep Time 10 Minutes

Cook Time 15 Minutes

Difficulty Easy

Servings 14

14

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Recipe Description

Funfetti Cookies from scratch. No cake mix, and I even made cake flour at home!

Preparation Instructions

Preheat the oven to 375ºF.

Cream the butter and sugar in your stand mixer (or hand mixer) for about 2 minutes, until fluffy. Add the vanilla, almond, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Mix in the sprinkles (don’t overmix or the sprinkles will start to bleed into the dough).

Using an ice cream scoop, scoop cookie dough onto cookie sheets, about 1 1/2 inches apart (fits 8 cookies per sheet). Bake for about 15 minutes. (Note: Only bake until they very slightly start to turn light golden brown just on the edges. You don’t want them to totally turn golden or they’ll be crisp cookies. Check them around 10 minutes, then 12, and so on.)

Cool on a wire rack. Store in an airtight container up to 4 days.

Recipe adapted from Yammie’s Noshery’s Funfetti Whoopie Pies.

Ingredients

• 1 cup Butter, Room Temperature
• 1-¼ cup Sugar
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 1 whole Egg
• 2-½ cups Flour
• ¼ cups Cornstarch
• ¾ teaspoons Baking Soda
• ½ teaspoons Salt
• ½ cups Rainbow Jimmie Sprinkles
• 2 Tablespoons Nonpareil Sprinkles

 
 
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

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