Chocolate Marvel Pie

"I received this recipe in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. Prep time given does not include chilling time."
photo by a user photo by a user
Ready In:


  • 1 (9 inch) pie crusts, shell baked and cooled
  • 6 ounces semi-sweet chocolate chips
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 4 eggs, separated
  • 1 teaspoon vanilla
  • whipped cream (optional)
  • roasted chopped almonds (optional)


  • Melt chocolate pieces with sugar and milk in double boiler, stirring occasionally. Cool.
  • Beat in egg yolks, one at a time. Stir in vanilla.
  • In separate bowl, beat egg whites until stiff. Fold into chocolate mixture.
  • Pour into cooled pie shell. Refrigerate several hours or overnight.
  • If desired, garnish with whipped cream and sprinkle with roasted chopped almonds.

Questions & Replies

Got a question? Share it with the community!


  1. This is the most intense chocolatey pie in the world. The whipped cream should not be optional. It is necessary to counteract the intense semi-sweet chocolate.<br/>I think one of the keys in this recipe is to use a double boiler, not the microwave to make the chocolate mixture. This way you have better control of the melting and don't risk burning it. In regards to the previous comment about raw eggs - you should be adding them while the chocolate is still warm. The heat will cook the eggs. This is the same process as making hollandaise. I believe I poured off some of the chocolate mixture to another bowl, added the eggs, whisking them in one by one. Then poured that egg/chocolate mixture back into the main chocolate. You don't want the chocolate boiling, but you want it warm/hot enough to cook the eggs.
  2. I was surprised to see this unrated - as this chef has been on the Zaar quite some time and has great offerings here. I melted the chips as directed, but used the microwave. While waiting for the chocolate and my crust to cool, I separated the eggs and put the whites in the fridge to beat later. When the chocolate cooled, I went to add the yolks to it and realized why this might not have been rated yet. As written, the eggs are raw in this pie. (WHY I did not notice this earlier, I do not know!) Not wanting to take that risk myself, I put the chocolate, with the yolks added, back in the microwave for 1 minute. While I beat the whites, I had the chocolate in the freezer to cool a bit. Am not sure this will thicken correctly with these changes, but will know in the morning and update.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes