Easy Chocolate Pie
Updated
Updated
This quick and Easy Chocolate Pie recipe is so rich and creamy, but not overly sweet. It’s incredibly simple to make with only 6 pantry ingredients and 5 minutes of prep. The hardest part is waiting for it to be done baking!
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5 STAR REVIEW
Both chocolate and pie are near and dear to my heart, so you can only imagine how much I love this chocolate pie recipe. It has a smooth and creamy texture, almost like chocolate pudding, with a decadent flavor and yet not overly sweet. And it’s so ridiculously easy to make with just a few simple ingredients. The filling literally takes 5 minutes to prep.
I always serve it with a dollop of homemade whipped cream and chocolate shavings – and then have to force myself not to eat three slices. It’s so good!
Tips for the Best Chocolate Pie
- Evaporated milk. This helps thicken the filling and makes it creamier and lighter without adding extra sweetness. Do not confuse with this sweetened condensed milk.
- Use the correct amount of evaporated milk and butter. Evaporated milk typically comes in a 12 ounce can, but you only use 5 ounces for this recipe. Also, a 1/2 stick of butter is not the same thing as a 1/2 cup of butter. You need a 1/2 stick for this recipe, which is 1/4 cup. If you use more evaporated milk and/or butter than is called for, you’ll have a soupy mess.
- Pie crust. This pie calls for a regular 9-inch pie shell, not deep dish. My homemade pie crust works great or a store bought refrigerated rolled unbaked crust works great, too. It is not baked first. The pie shell and filling bake together at the same time. You could also use a frozen pie shell, it’s not thawed first.
- Prevent the pie crust from over-browning. After 30 minutes of baking, check on your crust and use a crust protector or cover the edges with foil, if necessary to prevent over-browning.
- Enhance the chocolate flavor. A 1/2 teaspoon of instant espresso powder beaten into the filling will not make the pie taste like coffee, but will enhance the chocolate flavor. A little sprinkle of sea salt on each slice when serving also heightens the chocolate flavor. Salt and chocolate love one another!
Easy Chocolate Pie
Ingredients
- 1 & 1/4 cups granulated sugar
- 3 & 1/2 tablespoons unsweetened cocoa powder
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 5 ounces evaporated milk, (see note)
- 1 9-inch pie crust, homemade or store bought (see note)
- whipped cream, for serving, optional
- chocolate shavings, for serving, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together the sugar and cocoa powder. Vigorously whisk in the eggs, butter, and evaporated milk until completely combined and smooth (batter will be thin.)
- Pour batter into the pie crust and bake for about 50-55 minutes or until the filling sets and there is a thin crust on the top. (It might be slightly jiggly in the center, but that’s okay – as it sits and cools, it will set up more.)
- Remove from oven and let cool completely.
- Slice and serve with a little whipped cream and chocolate shavings!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
This chocolate pie is best enjoyed at room temperature, but it’s also good cold. I love to serve slices with fresh piped whipped cream and some chocolate shavings. You could even elevate it further with a drizzle of caramel sauce or a spoonful of raspberry sauce and fresh raspberries.
Proper Storage
- Counter. After baking, the pie should be left at room temperature as the cooling process normally takes several hours, and can sit out on the counter for a day, loosely covered with foil. Make sure it’s away from light and moisture.
- Fridge. If you have leftovers, the pie should be covered with foil and placed in the refrigerator for up to 3 days. Keep in mind the longer it chills, the more it will dry out.
- Freeze. Cool pie completely, wrap tightly with aluminum foil, then place in a heavy-duty freezer bag. For best results, use the frozen chocolate pie within 2 months. Thaw overnight in the fridge.
More Easy Pie Recipes To Try:
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This recipe is for Chocolate Chess Pie—my all-time favorite. My mother began making it in the 1970s—most likely from Southern Living—and it’s been a favorite of mine ever since I’ve been on my own, nearly 40 years now.
From time to time, I add ¾ cup of chopped pecans to the pie shell before pouring in the filling, which gives it a wonderful texture. I usually double the recipe since I prefer the Pillsbury refrigerated pie crusts that come in a two-pack. And because evaporated milk is sold in 12-ounce cans, I simply use the whole can—about 6 ounces per pie instead of 5—and have never had any issues with how the pies bake.
Thank you, Amy for publishing!!
P.S. I meant to add—legend has it that the name “Chess” comes from a Southern expression. When complimented on her pie, a woman might modestly reply, “Oh my, it’s jus’ pie.” Over time, “jus’” is said to have evolved into “chess.” ;-)
I made this pie in conjunction with a homemade meal that my hubby & I shared with our son and his family. The dessert was one that I had made for our youngest daughter frequently when she was in treatment and needed to have every possible calorie she could get.
Very rich and yummy dessert. I served it with fresh strawberries and cool whip.
Our daughter-in-law absolutely loved it and wanted the recipe, which I definitely shared with her. Of Course! Because recipes are to be shared!!! :)
SOOO it was loved and I enjoyed getting to make this again, with a few of the “upgrades” that were recommended. Thank you.
Just finished it, very easy made it with my little sisters who are 7, we made little characters to put on top with spare pastry!
I follow you on Instagram and just want to thank you for all of the wonderful recipes you share. I’ve made several and all have been delicious and easy to make. I’m making this pie right now for pi day and I just know it will be a hit! So, thank you Amy for all of your hard work!!!
The easiest pie, family favorite, DELICIOUS!
This is my new go-to chocolate recipe! I’m not a great baker but this is effortless and delicious. I’ve made in 3 times this month for different occasions.
My tips:
Whipped cream is non-negotiable.
I use salted butter to balance the sweetness.
I tried subbing coconut milk for the evaporated milk and it was delicious, though I did need to push the batter through a sieve first as it curdled. Recommend sprinkling with toasted coconut if you do this.
Crust browns quickly, so wrap with foil early on.
Nice with a chocolate crumb crust, too, but edges it towards too sweet so counter with a sprinkle of salt flakes.
Does this recipe make 1 or 2 regular dish pie?
It makes 1 regular pie, as the ingredients listed are for 1 9-inch pie crust.
I have made this pie many times and it always comes out great. For myself,I add coconut and pecans but ive made it as written for others and they loved it.
I wrote a review and forgot to add the stars. This is the easiest and most delicious pie I have ever made.
Can I bake it successfully without a crust? I don’t always have one on hand, but still would like to make the filling.
Hi Pat! I would not make this without the crust.
I have made this recipe several times. I love it. It is wonderful to have such an easy pie to make.
Can I bake the filling successfully without a crust? Don’t always have one handy.
I love this recipe. It is usually gone before the day is out ! Easy and yummy!
Made this wonderful pie today ❤️ Very easy Delicious creamy recipe! My mom & Hubby were impressed! I give it more than a 100 plus!!!! Will be making for Xmas Thx
I made this for Thanksgiving as my first chocolate pie, and it was delicious!! I was planning to make two for Christmas, but my roommate accidentally bought two deep dish crusts instead of regular. Could I double the recipe and then adjust the baking time in a deep dish crust?
Hi Margaret – for this pie, you cannot double the filling even with a deep dish crust, sorry. It won’t bake or set properly. You can make 2 separate pies using the deep dish crusts, the filling will just end up being very shallow.
I made this yesterday for our Thanksgiving today. So simple to make and so yummy! I did taste the filling and it was great both with and without the sea salt. The ingredients, directions and storage very clear and easy to understand. I just found your site and will definitely be checking out more recipes! Thank you for developing and sharing this recipe.
Just made this pie today. Will be a go to recipe. Love that it’s not very sweet but very creamy. Very quick to make when looking for a sweet to eat or unexpected guests.
Hi. Can you bake this the night before serving? If so, would you refrigerate it overnight and then reheat it the next day? Thanks!
Hi Dana! All storage information is included in the article, thanks!
Would you use a graham cracker crust in a pinch? Love all your recipes!
Hi Linda – I’ve never tested this recipe with a graham cracker crust, but I can’t see why it wouldn’t work. Try it?
Hi Amy! Wondering if it matters to use dutch processed cocoa powder vs natural cocoa powder. If not, which do you prefer in this recipe? Looking forward to making this for Thanksgiving! Thank you!
Hi Sarah – I typically use Natural, like Ghirardelli or Hershey’s (the regular, not Special Dark)
Do you think it’d turn out if you add coconut and pecans to this recipe?
I’ve never added anything to this, but you could try it. A little of each should be fine.
This is SO EASY AND SO DELICIOUS! I made this yesterday and I knew I would be wonderful since all of Amy’s recipes are the absolute best. My family devoured it and requested two for Thanksgiving. We love it! Thank you, Amy, for ANOTHER scrumptious addition to my “Amy’s Recipes”!!! 💕