Chocolate Pie

Chocolate Pie

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Makes: 8 to 10 servings

  • 1½ cups semisweet chocolate morsels

  • 1½ cups sugar

  • ¼ cup all-purpose fl our

  • ½ teaspoon salt

  • 6 eggs

  • 1 cup buttermilk

  • 1½ tablespoons vanilla extract

  • 1 premade deep-dish pie crust

  • Frozen whipped dessert topping, thawed




Preheat oven to 325°F. Position a rack in center of oven.

Place the chocolate chips in a double boiler; melt over low heat, stirring constantly.

In a medium bowl, whisk together sugar, fl our, and salt. In a large mixing bowl, combine the eggs, buttermilk, and vanilla. Add the sugar mixture and beat with an electric mixer or whisk vigorously until well combined. Stir the melted chocolate into batter.

Pour batter into pie crust. You will have about 1 cup of batter left over. Pour leftover batter into a 10- to 12-ounce buttered ramekin.

Bake pie for 1 hour and 15 minutes to 1 hour and 25 minutes (and ramekin for 40 to 50 minutes) or until the pie is crisp on top and a knife inserted into the center comes out with just a bit of moist chocolate.

Remove pie from oven and cool on a cooling rack. Refrigerate pie if it’s not going to be eaten immediately. (Let refrigerated pie stand at least 1 hour at room temperature before serving.) Garnish with whipped topping just before serving.

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