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!
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Description
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.
58 Comments
Comments are closed for this recipe.
Jessica lujan on 9.3.2012
Just put the pie in thee oven and used a 12oz can. Hopefully my pie comes out good, I already smell that goodness coming out the oven. Yummie
Kerri on 7.27.2012
Should any leftovers be refrigerated?
Terri M. on 7.10.2012
I just got done making this. I doubled the recipe, didn’t see that it was a 5 oz. can until after, made two pies and the left over I boiled on top of the stove to have pudding for the kids. I think I will use a tad bit less sugar, pudding is a little sweet. House smells wonderful. Will definately make it again for family gatherings.
Patrick Hennessy on 6.4.2012
Great chocolate pie!! Loved it!!
Jeanne on 5.31.2012
I made this a few days ago and it was so good. And the total bonus…my kids were able to help with every step. They were so proud and it was soooooo easy. I used a 12oz can but only used about 7oz of it. My pie turned out great. No runny mess after it was cooked and the (frozen but thawed) pie shell cooked wonderfully.
tina c on 5.29.2012
I am not a pie maker but I had to try this, and it is easy and wonderful. Will be something I make again.
Charleen on 5.29.2012
I made this over the weekend. By accident I used a WHOLE stick of butter! Turned out delicious still, but a whole stick is too much. I still have ingredients left, I’ll make another for work with the correct measurements (it’s just an excuse to make another pie!).
Mountaincat on 5.29.2012
I made this for my husband this weekend. And I had to make a second one yesterday! (OK I may or may not have eaten an entire half of one pie by myself)
mommabear on 5.29.2012
I also only had a 12 ounce can and a deep dish pan so I decided to “amend” the recipe and add an extra egg to make up the difference. Bad idea!!! It was very eggy. I read Simply Scratch every day and should have stuck to her recipe exactly. She has never done me wrong!
Stick with the 2 eggs and the 12oz can.
TamaraL on 5.28.2012
Okay I posted yesterday that I made two pies…we ate them last night and they were DELICIOUS. In fact we had leftovers tonight (that I managed to hide in the fridge last night!) and they were just as good, if not better! Can’t wait to make more!!
mickey on 5.27.2012
Made this for tonight’s dessert. Mom is on her second piece. It’s a little sweet for my taste, but is still pretty dang good. Ran into the same crust problem as some of the others, but it’s ok. Also, for what it’s worth, I used Hershey’s Special Dark cocoa powder.
Suzie P on 5.27.2012
This pie is awesome! I followed the directions the way they’re written and it was really good. I didn’t read how big of a container of evap. milk before I went shopping, so when I got home with the “Big Gulp” size (12 oz), I had enough to make two pies! Double yum!! I turned around to dish mine up after served my kids then, came back to the table to sit down, and my son’s pie was gone! So good!
TamaraL on 5.27.2012
I just made it too and I definitely should have covered my crusts – need to invest in some of those crust shields! I don’t care if the crusts are too brown, the pies look delicious and we will be eating them in a few hours!
Like Lynne, above me, I probably should have baked them 45 min instead of 50. Oh well!!
Lynne Baker on 5.27.2012
I just made this and baked it for 50 mins. I should have checked it at 45 mins as it looks like it might have over baked.The inside seems creamy though. Oh well, with whipped cream and being chocolate, it will be awsome! Easy to make though.
Victoria on 5.26.2012
Could you use a graham cracker crust and bake it for the same amount of time? I’m not all that experienced with pie, so I’m not sure if I’d need to change the temp or time.
Kristina on 5.26.2012
Made this Thursday for a Co-Worker’s Birthday on Friday! Made as written and was very EASY, it was also VERY GOOD!! Was LOVED by all! Last piece is in the fridge hidden for me tomorrow!! lol
Cindy on 5.26.2012
If only I had some whipped cream or cool whip in the house I’d make this right now. Thanks to the other posters who cleared up that it should be 5 oz of evap milk, not 12. And I just love the egg yolk color in the photo, our backyard girls are also giving us eggs with yolks the color of NYC taxi’s, too. Nothing beats the taste of a really fresh egg & I like knowing they are truly all natural. Best wishes to everyone for a safe & happy holiday!
Lauren @ Part Time House Wife on 5.26.2012
This would not last more than 5 minutes out of the oven around Scott and I! OMG.
marilyn on 5.26.2012
What is the size of the pie pan? Is it an 8″ , 9″, or 10″? Looks like a great recipe.
Liz on 5.25.2012
Can’t wait to try this for our Memorial Day barbecue! It’ll be a great ending to grilled shrimp, corn on the cob… YUM!
Megan on 5.25.2012
I am going to make this this weekend! I have dark choc cocoa powder and ancho powder in my pantry. This is going to be fun.
Jennifer on 5.25.2012
Add a teaspoon of vanilla and increase the sugar to 2 cups and you will have my Chocolate Chess Pie that I am known for! YUM YUM!
KyMomof5 on 5.25.2012
I made this last night for dessert along with Ree’s chicken fried steak. They were both delicious! I used a small counter top convection oven and baked the pie for 30 minutes at 300 degrees. The crust was almost too dark in places and the middle was still soupy. That didn’t stop my kids though.
I would suggest putting foil on the outer crust if you are using a smaller oven so the middle can cook without burning the crust.
Travis Cotton on 5.25.2012
My 6 year old loves chocolate. If I make this maybe she’ll remember me when she’s too old to be my snuggle buddy.
Sue G. on 5.24.2012
Looks good i need to try this …
Thanks
SueG.
Annie C on 5.24.2012
I just made this last night! And, to those of you wondering about the evaporated milk, it is definitely 5 ounces, NOT 12. If I had put in 12 it would have been pure liquid. Also, make sure you bake it long enough so that only the very middle jiggles when you take it out. I had almost all the pie jiggling when I took mine out and it ended up being a liquidy mess until I put it in the fridge overnight. Hope this helps!
tif on 5.24.2012
I was gonna make apple crisp tomorrow… but instead… I think this is in order. I just bought some super cute mini chantal individual pie dishes…. pretty yellow, orange, and pink ones.
how delish would these be in little mini sized!
robin on 5.24.2012
This is cooking in my oven right now and the house smells delicious!!!!! Thanks for the quick and simple recipe:)
DONNA LINDSEY on 5.24.2012
Ana/Phillis: Sorry for my Oops, just saw the pictures of the 12 oz size can. What a crap shoot, huh!! LOL
DONNA LINDSEY on 5.24.2012
Re: Ana/Phillis It says right in her recipe 5 oz can of evaporated milk, I don’t understand where the confusion is coming from?
phillis jones on 5.24.2012
Agreed. Please clarify:
5 oz or 12 oz can of evaporated milk
butter, yes or no?
why prick the pie shell if not prebaking
why is Ree’s photo different looking than Sissy’s?
Looks like a great pie, but before I launch into it I need some clarification.
Thanks.
Erika (TK) on 5.24.2012
Okay, let me attempt to help with the clarification. Butter: As indicated by Laurie in the comments section here, yes she used the butter but simply forgot to mention it in the writeup. (The post was immediately edited that same day to add the melted butter, as you’ll notice above.) Evaporated milk: The original recipe calls for 5 ounces, and Laurie unintentionally used 12 ounces. That perhaps explains the difference in the appearance of both pies. Hope that helps clear things up!
Ana on 5.24.2012
The pictures look nice, but once you’ve read through the recipe, there are too many dodgy things in it. First, there’s the butter/marge in Sissy’s recipe that has disappeared from your interpretation. Then there is the 5 oz. or 12 oz. can question. Did you use 12 oz. and no butter/marge? There is the pointless pricking of the pie shell, since the shell is not pre-baked. And, finally, Sissy’s pie looks very different from yours in the picture. Something is fishy here.
Susie @ NewOldFashioned on 5.24.2012
This looks AMAZING. Can’t wait to try it! I’ll probably find a way to screw it up, even though it’s supposed to be “easy.”
Heather in Kansas on 5.24.2012
@ Becca- This recipe place was started by Ree Drummond better know as the Pioneer Woman. Go to pioneerwoman.com and she has a link at the bottom of her blog that says “contact” You may be able to reach her that way to discuss your question.
Tupelo Honey on 5.23.2012
Chocolate pie is my absolute favorite. My grandmother always made it at the holidays. Great pictures.
Becca on 5.23.2012
Hello! This is the first time I have been on your blog, but it really is beautiful (especially with the vibrant pictures). If you don’t mind me asking, how have you grown your blog so successfully? My mom is starting a food blog of her own called morethanamealmemories.com and I would love to share your story with her. Thanks!
Ashlee Gladson on 5.23.2012
Is it a 5 oz can or a 12 oz of evaporated milk?? The one in the picture looks like a 12 oz and that’s what I have. Should I measure out 5 oz or use the whole thing like it looks like in the pictures???
Laurie - Simply Scratch on 5.24.2012
Hi Ashlee! I actually used the entire 12 oz. can. I wasn’t paying attention when I was shopping apparently but either way 5oz. or 12oz it will turn out fabulous!
laurah on 5.23.2012
While this looks like an easy choc pie, the easiest one I have ever found has only three ingredients:
one box of chocolate pudding mix
milk
premade pie crust
No directions needed. My kids love this.
Libby P. on 5.23.2012
I’m glad that I’m not the only one who thought of Mini’s chocolate pie in the movie, The Help. This pie looks just like it. Ha ha. But still, looks delicious!
CherylO on 5.23.2012
Mmmmm…this had me at ‘easy’ too! Gonna make it soon!
Pattie on 5.23.2012
This reminds me of the only pie my sister makes. She, um, lacks certain kitchen skills and each holiday makes her special chocolate pie. Pie shell, pudding, whipped cream.
JENNIFER D. on 5.23.2012
Hey ! Been making this pie for years…….call it a fudge pie ! It is really yummy and quick to throw together and yes it does make the whole house smell like CHOCOLATE ! Makes me want one right now ! My recipe will make either one really thick pie or two thinner ones. I usually make two just to give the illusion of more pie and so I can share with the neighbors! God Bless and have a safe Memorial Day week-end Everyone !
AngAK on 5.23.2012
why would you prick your pie crust when adding a liquid filling and then baking it? no need to prick, and pricking can cause the filling to leak through the bottom. pricking is for when you pre-bake a shell so it doesn’t puff up, but this pie wouldn’t puff up with the filling in it. just a hint to keep from having soggy bottom crusts
Melissa L in NC on 5.23.2012
This pie may be good, but not rich enough and in our parts there is no other chocolate chess pie better than the Angus Barn Chocolate Pie. It will make you smack your mama in law silly!
Angus Barn Chocolate Chess Pie
•1 unbaked pie crust
•1 stick of butter
•2 squares bakers chocolate (semi-sweet)
•1 cup of sugar
•2 eggs (beaten)
•1 tsp. vanilla
•Dash of salt
1. Melt butter and chocolate, mix with other ingredients, which have been blended together.
2. Pour into a pie shell and bake 35 minutes (no longer) at 350 degrees.
3. Top with whipped cream.
Nicole on 5.23.2012
That really looks good. I think I’m going to try it this weekend!
Andilynn on 5.23.2012
I really love chocolate pie and this recipe looks simple enough. But, to tell you the truth, I can’t look at a chocolate pie anymore without thinking of Minnie and giggling a little.
gaelowyn on 5.23.2012
I make one that is great for no-bake(I use cookie crumb crust). It’s evap milk, cornstarch, sugar, and baking chocolate squares. bring to slow boil, cook till thickened and smooth and like pure chocolate, put in crust, refrig. REALLY easy to do, very thick and rich and creamy. and perfect for when it’s hot and no one wants an oven on at all!
Magsie on 5.23.2012
I usually just use the old chocolate pudding for chocolate pies, but this seems just as simple and delicious. I have to try this!
Lauren's Latest on 5.23.2012
This pie looks amazing….must try asap.
Allyn on 5.23.2012
I’m more of a savory person than a sweet person (though if it’s salty sweet I’m ALL over it: http://lollingabout.wordpress.com/2011/07/08/foodie-fridays-salted-brown-butter-rice-krispie-treats/ ) but this looks really really good.