Prep 15 mins
Cook 30 mins
This is a more fudge-y version of a chocolate pie! It has been passed down in my family forever and I have no idea where it came from. Even those who do not like chocolate pie, love this pie. It is foolproof and was the very first thing I ever baked. Always requested on family birthdays and holidays! I serve it with a generous dollop of fresh whipped cream! Also, sometimes I use a pre-made pie crust and sometimes I make my own! NOTE: Yes, this has a lot of calories and fat, you can use margarine instead of butter. Other than that, I would not mess with it too much! I tried it using Splenda and it was less than desirable. UPDATE: 09/16/2009 Per review: I NEVER prebake my pie-crust and it comes out perfectly -- neither have the generations of women who have made this before me. That might be a personal preference, but the recipe is intended to be made with an unbaked pie shell.
- Preheat your oven to 350°F.
- Dust pie crust lightly on both sides with the flour, so that it feels kind of dusty.
- Put pie crust in a pie plate and crimp edges (optional).
- Combine the first five ingredients and whisk together.
- Some cocoa lumps are normal.
- It will be VERY runny and look like chocolate juice.
- Pour mixture into prepared pie plate.
- Bake for 35-45 minutes in preheated oven.
- NOTE: At the end of thirty minutes if it is still liquid in the middle put the pie back in the oven in 3 minute increments. It should be a LITTLE jiggly, NOT LIQUIDY (just a slight wobble, I mean very slight) like jello, in the middle when it is done. Let it cool and it will set up perfectly! Cook time will vary with your oven. My mom's oven takes 30 minutes exactly. Mine takes closer to 45.
Made this pie last night, and want to say firstly, that I will make again, with a tweek or two. I pre-baked my crust, because we were concerned that the crust would be doughy or soggy otherwise (glad I did..would recommend pre-baking for a good textured crust). This mixture was enough to nearly overflow a standard 9 inch crust. (suggest putting liner on baking sheet to catch any bubble-overs). After baking for 30 minutes, filling was still runny, so I kept it in for about 40 minutes total to get the jello consistancy mentioned in the recipe. After allowing to cool to room temp, the consistancy was still extremely soft, nothing you could serve in pie wedges, so we stuck it in the fridge for a couple hours, and that did bring the consistancy to what I believe would be expected in a pie. So I would recommend any others who make this to plan on refrigerating the pie (unless I did something horribly wrong and room temp was supposed to bring a different texture). The flavor is pleasant, but not very chocolatey (is that even a word? lol), so I would increase the amount of cocoa used-that may be a personal thing, I'm not sure. Again, I do NOT want to disuade any others from making this pie. It is good!! I would just suggest pre-baking the crust, refrigerate the finished product, not just cool it, and perhaps add more cocoa powder (in case it was just me, taste the batter..if it tastes good, go with it..it's easy enough to add cocoa to taste prior to pouring into the crust) Thank you for the recipe, SarahBeth! I will be making this again