The Pioneer Woman Tasty Kitchen
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Dark Chocolate Chunk Skillet Cookie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

 
Everyone loves a chocolate chip cookie, right? And do you know what’s better than a chocolate chip cookie? A GIANT chocolate chip cookie. Massive. We are talking huge.

I think chocolate chip cookies—warm and gooey—are one of life’s greatest comfort foods. They usually have a time and a place: rainy days, snowy nights, summer afternoons, and my favorite, the worst day ever. Everyone has a worst day ever. Sometimes they even occur weekly. Fortunately, chocolate chip cookies usually solve everything. Unfortunately for me, my time and place for chocolate chip cookies is … all the time and all of the places. But let’s pretend that’s a fabulous thing. Because it is.

And thanks to Jaime, my life (and yours) just got even easier, because you can make one gigantic chocolate chip cookie in a single pan. That’s right, a One-Pan Dark Chocolate Chunk Skillet Cookie. One skillet, I tell you. Pure genius and sort of dangerous. Let’s take the risk!

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

You need all your basic cookie goods: flour, baking, baking soda, salt, granulated sugar, brown sugar, butter, eggs, vanilla extract and chocolate.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

First up, chop that chocolate bar. You can surely use chocolate chips if that’s all you have on hand, but I love the random and unequally-sized chocolate chunks strewn throughout the cookie. Also, using dark chocolate makes this healthy! Antioxidants my friends.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Next, heat your cast iron skillet and melt the butter. Jaime’s recipe was made for an 8-inch skillet, but I don’t have one in my possession. My skillet is very large, so I actually doubled the recipe and it worked perfectly. So yes, I made an even bigger cookie.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Add your sugars.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Mix until caramelly and smooth.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

It should look like this! Remove the skillet from the heat and let sit for a few minutes. You don’t want it to be hot, but it should still be a bit warm.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Then whisk in your egg and vanilla extract.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Stir in your dry ingredients. It may take a few minutes to come together, but keep stirring.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

We have a batter!

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Fold in all of your chocolate. Well, all of your chocolate that you didn’t eat already.

Then toss that skillet in the oven and watch the cookie work its magic. It should be a little soft on the inside and a bit golden on the edges when you bring it out.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

While it’s hot, top it with ice cream! I know. This just keeps getting crazier.

 
 
 
Tasty Kitchen Blog: Chocolate Chip Skillet Cookie. Guest post by Jessica Merchant of How Sweet It Is, recipe submitted by TK member Jaime of Sophistimom.

Then dig in. I’d love to tell you that I cut this into beautiful slices on pretty little places but um … we definitely dug in with forks. And spoons. This melty, gooey and chewy cookie is never leaving my recipe box. It’s fabulous!

Be sure to check out Jaime’s fabulous blog Sophistimom, where she discusses delicious food and fantastic books. Thanks so much for the recipe, Jaime!

 
 

Printable Recipe

One-Pan Dark Chocolate Chunk Skillet Cookie

See post on sophistimom (Jaime)’s site!
4.86 Mitt(s) 22 Rating(s)22 votes, average: 4.86 out of 522 votes, average: 4.86 out of 522 votes, average: 4.86 out of 522 votes, average: 4.86 out of 522 votes, average: 4.86 out of 5

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Difficulty: Easy

Servings: 4

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Mix up and bake a warm cookie, oozing with rivers of chocolate, all in one cast iron skillet.

Ingredients

  • 1 stick Butter
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 whole Egg
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Semi-sweet Chocolate, Cut In Chunks

Preparation Instructions

1. Preheat oven to 350 degrees F. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
2. Crack an egg onto the butter and sugar mixture, and use a fork to whisk it into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15-25 minutes, or until starting to turn golden on the top and around the edges, but still soft in the center. Serve with vanilla ice cream.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

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Quinoa Salad with Roasted Tomatoes

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

 
Quinoa is kind of my life. You see, I’m on the “pre-wedding healthy eating try to fit into a bikini for my bachelorette party” diet. Whew! That was a mouthful. And since I’m down to the last 4 months of the pre-wedding cleanse, I’ve been eating a whole lotta quinoa. It’s healthy. Easy to make. And it’s light. Three very important things I’m keeping in mind these months.

When I came across this Quinoa Salad with Roasted Tomatoes and Avocado from TK member Kels, I basically smiled from ear to ear. It’s genius. Plus there’s spinach in it—ummm, yes please! If I weren’t on the pre-wedding cleanse, I would have added some fresh mozzarella balls to the finished salad and turned it into a fun caprese-ish quinoa salad. Either way though, you guys are going to love this one!

Here’s the deal.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Start with some quinoa. Isn’t it cute in this little mason jar? Love it!

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Cook it according to the package directions. Typically it’s a 2:1 ratio of water to quinoa.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Once the quinoa is cooked, give it a good fluff with a spoon or fork and then set it aside.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Throw a few handfuls of halved cherry tomatoes into an oven proof dish.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add some olive oil …

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

And some balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Throw in a pinch or two of salt and some freshly cracked black pepper.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Place the baking dish into the oven so the tomatoes can roast. Once they’ve roasted, remove them from the oven and set them aside.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

You’ll need a bowl of baby spinach too, so might as well get that out and ready to go!

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Let’s get the dressing ready. Add some tahini and olive oil to a mixing bowl.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add a little warm water, red wine vinegar, and throw in some fresh lemon juice.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add a squeeze of your favorite honey and some chopped garlic.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add some of your favorite salt and some freshly cracked black pepper.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Give it all a whisk and then transfer it into a pretty bottle. I threw in an extra handful of chives just for an extra pop of colors!

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add the roasted tomatoes and their juices into the quinoa.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Pour in the dressing.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Give everything a good toss.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add the fresh spinach.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Toss everything together.

 
 
 
Tasty Kitchen Blog: Quinoa Salad with Roasted Tomatoes and Avocado. Guest post by Gaby Dalkin of What's Gaby Cooking, recipe submitted by TK member Kelsey of K&K Test Kitchen.

Add some avocado and then serve it up! If you are serving this immediately then you are good to go. If you are waiting a bit to serve it, make sure the avocados are nestled mostly into the quinoa so they don’t turn brown.

So there it is! This is one of the best quinoa salads I’ve had to date! It’s perfect for pre-summer healthy eating or a “pre-wedding healthy eating trying to fit into a bikini for my bachelorette party” diet. Thanks to Kels for the recipe! Go visit her blog, K&K Test Kitchen, which Kels shares with her mom Kim (editor’s note: Awwww!).

Happy cooking!

 
 

Printable Recipe

Quinoa Salad with Roasted Tomatoes and Avocado

See post on kandktestkitchen’s site!
4.00 Mitt(s) 3 Rating(s)3 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 53 votes, average: 4.00 out of 5

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Difficulty: Easy

Servings: 4

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A flavorful salad with a tasty tahini vinaigrette dressing!

Ingredients

  • FOR THE SALAD:
  • 2 cups Water
  • 1-½ cup Quinoa
  • 1 pint Grape Tomatoes
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Balsamic Vinegar
  • 1-½ whole Avocado
  • 1-½ cup Spinach
  • FOR THE DRESSING:
  • ¼ cups Tahini (sesame Seed Paste)
  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Warm Water
  • 2 Tablespoons Red Wine Vinegar
  • 1 whole Lemon, Juiced
  • 1 teaspoon Honey
  • 2 cloves Garlic, Minced
  • ¼ teaspoons Salt
  • ¼ teaspoons Freshly Ground Pepper

Preparation Instructions

Boil the water. Once the water is boiling, add the quinoa, cover with a lid, and turn the heat down to simmer the quinoa. The quinoa should cook for about 15 minutes. Fluff with a fork when it’s done cooking and allow it cool slightly.

Preheat the oven to 425ºF. Cut the grape tomatoes in half and lay them in a single layer in a glass baking dish. Sprinkle with salt and pepper, and drizzle with olive oil and balsamic vinegar. Roast the tomatoes for 25-30 minutes, or until they start to caramelize. Allow the tomatoes to cool slightly.

Whisk together the dressing ingredients. Make the dressing about 15 minutes ahead of mixing it into the salad.

Mix together quinoa, tomatoes, avocado, and spinach. Drizzle with tahini viniagrette (I used about 2/3 of what I made) and season with salt and pepper. Mix well.

 
 
_______________________________________

Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

 

Profile photo of Erica Lea

Strawberry Cheesecake Ice Cream

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

 
Now that the days are growing warmer, I’m more in the mood for ice cream. Okay. Forget everything I just said. I’m always in the mood for ice cream, especially homemade ice cream.

When Erika suggested this recipe (brought to us by Josie of Daydreamer Desserts), I knew it needed to be made. Soon. I mean, cheesecake ice cream filled with strawberries, chocolate grahams and dark chocolate? Seriously, who could refuse that?

But enough with the chit-chat. Let’s get to the good part: the part where I torture you with images of delicious food.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Here’s your list of lovely ingredients: fresh strawberries (preferably organic), cream cheese, sour cream, half-and-half, lemon juice, sugar, salt, dark chocolate, heavy cream, and chocolate grahams.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Core and slice 12 ounces of strawberries.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

In a blender or food processor, puree the strawberries, cream cheese, sour cream, half-and-half…

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

And lemon juice, sugar, and a pinch of salt.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Make sure it’s nice and smooth.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Pour the pureed ingredients into an ice cream maker and churn.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Meanwhile, prepare the (optional) mix-ins. Slice the remaining strawberries very thinly. Sprinkle with a couple teaspoons of sugar and mix well. Place in the freezer.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Melt the chocolate and cream together in a double boiler (I used a heat-proof bowl set over a pot of simmering water).

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Heavy cream and dark chocolate. Nom.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Spread three chocolate graham crackers with the melted chocolate and place in the freezer.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

About five minutes before the ice cream is finished churning (25 minutes for me), add the mix-ins.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Chop the chocolate-covered chocolate graham crackers roughly and add to the ice cream.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

When the ice cream is finished churning (about 30 minutes for me), transfer to a freezer container and freeze until firm. Or eat directly from the ice cream maker if you prefer a softer ice cream.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

I cannot be held responsible for the amount of calories you will consume by devouring this ice cream.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Recipe notes:

1. While the strawberry mix-in added some nice color to the finished ice cream, they’re very cold and hard to taste. Next time I think I’ll leave them out.
2. This ice cream isn’t overly-sweet, but I, not being a fan of very sugary desserts, would probably cut out some of the sugar next time.
3. The chocolate grahams spread with dark chocolate were brilliant.

 
 
 
Tasty Kitchen Blog: Strawberry Cheesecake Ice Cream. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Josie of Daydreamer Desserts.

Thank you to Josie (a self-taught pastry queen and mom) for sharing this recipe with us. Make sure to visit her blog Daydreamer Desserts where she shares her beautiful photos and delicious recipes. These Peanut Butter Oreo Fudge Parfaits look particularly yummy.

 
 

Printable Recipe

Strawberry Cheesecake Ice Cream

See post on daydreamerdesserts’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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If you love strawberries, cheesecake and ice cream as much as I do… you’ve got to try this combination.

Ingredients

  • FOR THE ICE CREAM:
  • 12 ounces, weight Strawberries, Hulled And Sliced
  • 8 ounces, weight Cream Cheese
  • 1 cup Sour Cream
  • ½ cups Half-and-half
  • 1 Tablespoon Lemon Juice
  • 1 cup Sugar
  • 1 pinch Salt
  • _____
  • FOR THE MIX-INS:
  • 4 ounces, weight Strawberries, Hulled And Finley Diced
  • 2 teaspoons Sugar
  • ¼ cups Bittersweet Chocolate
  • 1 teaspoon Heavy Cream
  • 3 whole Chocolate Graham Crackers

Preparation Instructions

For the ice cream:

In a blender or food processor puree the strawberries, cream cheese, sour cream, half-and-half, lemon juice, sugar and salt.

Pour ice cream base into your ice cream maker and churn per manufacturer’s instructions, approximately 30 minutes.

While the ice cream is churning, prepare mix-ins if desired.

For the mix-ins:

In a small bowl combine the strawberries and sugar, mix well and place in the freezer

Melt bittersweet chocolate and heavy cream in the microwave in 30 second intervals at 50% power. Stir after each interval. Repeat until melted.

With a spatula cover the chocolate graham crackers with melted chocolate and place in the freezer.

Approximately 5 minutes before ice cream is done, remove strawberry mixture and graham crackers from freezer. Add macerated strawberries to the ice cream while still churning. Roughly chop graham crackers and add to ice cream.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

Profile photo of Laurie {Simply Scratch}

Easy Chocolate Pie

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

 
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.

 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

I told you it was easy. So easy you probably don’t need a step-by-step tutorial—but you’re getting one anyway!
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

In a large bowl add 1-1/4 cup granulated sugar and 3-1/2 tablespoons cocoa powder.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

Whisk to fluff and combine.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

Crack and add two whole eggs into the bowl with the cocoa and sugar.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

Add in a five-ounce can of evaporated milk.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

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.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

Prick the bottom of your pie shell a few times. 
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

And pour in the chocolate pie filling.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

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.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

It may slightly jiggle in the center, but that’s totally okay because as it sits it will cool and set up more. 
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

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!
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

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.
 
 
 
 
Tasty Kitchen Blog: Easy Chocolate Pie. Guest post by Laurie McNamara of Simply Scratch, recipe submitted by TK member Sissy of Out on a Limb.

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!

 
 

Printable Recipe

Easy Chocolate Pie

4.55 Mitt(s) 11 Rating(s)11 votes, average: 4.55 out of 511 votes, average: 4.55 out of 511 votes, average: 4.55 out of 511 votes, average: 4.55 out of 511 votes, average: 4.55 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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

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)

Preparation Instructions

1. Preheat oven to 350 F. In a bowl, mix together cocoa powder and sugar. The texture of the pie will be smoother if a food processor is used.
2. Add all of the remaining ingredients (except the crust) and whisk/blend 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!

 
 
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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.

 

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