This Easy Chocolate Pie is so simple but decadent. And yet not overly sweet. You only need 5 pantry ingredients for the filling and 5 minutes of prep. The hardest part is waiting for it to be done baking!
I hoard pie recipes. I have a a folder full of them, cookbooks, and a Pinterest board. The thing is, nobody ever requests pie. It’s always, “Mommy, can we make cookies?” or “Mom, can I have cupcakes for my birthday?” or “Hey Babe, remember those brownies….”
Ugh. It’s like they don’t even know me!
So, the pie recipes keep building. I pretty much used National Pie Day as an excuse to try a bunch of them out. You know, for work and all.
National Pie Day may be way over. And Valentine’s Day is long gone. But nothing says I love you like chocolate. Anytime. In any form.
Especially this Easy Chocolate Pie.
And it doesn’t get much easier!
You only need six simple ingredients
1. sugar
2. cocoa powder
3. eggs
4. unsalted butter
5. evaporated milk
6. pie shell
I originally spotted this recipe on Tasty Kitchen. But there were so many questions from people having issues with the evaporated milk and butter.
Evaporated milk comes in a 12 ounce and 5 ounce cans – you only use 5 ounces! 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.
This pie has a creamy texture, almost like chocolate pudding, but not overly sweet. I topped mine with whipped cream and chocolate shavings…and then had to force myself not to eat three slices.
other pie recipes we love
Easy Chocolate Pie
Ingredients
- 1 1/4 cups granulated sugar
- 3 1/2 tablespoons cocoa powder
- 2 large eggs
- 1/4 cup unsalted butter ,melted
- 5 ounce can evaporated milk
- 1 9-inch pie crust ,homemade or store bought
- whipped cream ,for serving
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 for at least 1-2 hours.
- Slice and serve with a little whipped cream and chocolate shavings!
Video
Notes
- You can use my homemade pie crust shell or a store bought - it is not baked first. The pie shell and filling bake together at the same time.
- If your oven runs hot and you notice your crust is browning too fast, use a crust protector.
- After baking, pie should be left at room temperature as the cooling process normally takes a few hours. Within 5 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for up to 3 days.
Was looking for something quick and simple. Had all the ingredients except for the unsalted butter or sugar. I used brown sugar instead and store bought crust. Came out perfect! Added some whip cream on top and it was just what I wanted. Will definitely be making again!
I made this once with granulated white sugar. It was fantastic. I only have brown sugar right now though, do you think it would work the same?
Hi Becca – without further recipe testing, I can’t vouch for the results, but you could try it!
I will be making a pie for the first time and this recipe sounds less intimidating than most. Could I substitute with brown sugar, or will that make the pie jiggly?
Hi Kitty! You can try it, but I’ve never made this with brown sugar, so I can’t vouch for the results.
I rarely leave feedback… But this one definitely deserves a rave review! Was making hm potpie, I had leftover piecrust dough, wanted something other than a fruit pie. This was perfect! Much less time consuming and less ingredients than my GMs meringue pie.
Husband absolutely loved it as did I and my best friend who finished it off.
A note, I realized I did not have evaporated milk on hand but did have condensed milk, long story short because of the already added sugar I used half condensed milk and mixed it with regular milk to match the required amount The pie set-up perfect with an around the edge fudge like texture that was awesome finish.
Made this for my chocolate loving husband’s birthday – absolutely scrumptious! I added a 1/2 teaspoon vanilla and partially pre-baked a store bought pie crust to make sure the bottom crust stayed crispy, This pie is a Winner!
Whoops. I needed to rate this. And if there were more stars available, I’d give it those too!
This is my second time making the pie. It was gone in a day our first go round. Today I used a deep dish pie and doubled it. I hope it turns out ok. It’s in the oven now. Do you think I should bake longer ? Just put it in….
Hi Wendy – I have never tried doubling the filling and using a deep dish shell, so I can’t vouch for the results on that. My concern is that in order for the filling to cook properly, you’ll need to cook it for so long that the crust will overcook. Maybe next time, just make 2 regular pies? Let me know how it turns out!
I went ten min longer and the crust still looks perfect. Best pie ever. Thank you so much!
Awesome, I’m so glad! Thanks for coming back to let me know!
Delish…. EASY!!! Thanks for the great recipe! I topped mine with chopped pecans before baking and served it with whipped cream with a few chocolate shavings. It turned out perfect!
Don’t have unsalted butter, can I use regular butter?
It will give it a salty flavor and it’s not my preference, but yes, you can – it will still be delicious .
Awesome recipe. Came out really well.
So amazing. Great nutty flavor. I wish I followed another reviewers advice about adding walnuts but I will DEFINITELY be making again. So easy and delicious.
So quick and easy and sooooooo good! I throw toasted pecans in mine. Make extras and pop them into the freezer for another day. I keep Marie Callendar’s frozen pie crusts in my freezer, so it’s easy to make two. Goofed today and used half cup of butter instead of a fourth. I’ll just cook it a little longer!
Are you using a deep dish pie crust?
I was looking for an easy recipe to satisfy my chocolate craving and this recipe DEFINITELY is it!
I added 1/2 cup of chopped walnuts at the end and I’m so glad I did. They added nice texture and nutty flavor. Since I didn’t make my own crust, I bought an organic one to make sure the quality was there. When the top is crusty looking and the middle jiggles slightly it’s done. I think this pie would also be good served slightly warm with a scoop of vanilla ice cream too.
We used condensed milk!! I love it!
Just baked this pie for 55 minutes and it is fully cooled…but still jiggly. Should I bake it again for a few more minutes OR???????
Hi Anita – step #3 in the recipe card instructions addresses this. If it’s still a little jiggly after baking, that’s ok…it will set up as it cools. But it shouldn’t be jiggly after cooling completely. I hope it turned out for you!
Hello
This looks so good. If I use a graham cracked crust would the bake time be the same?
Thanks
Hi Aisha – without further recipe testing, I couldn’t say. The pie itself needs the specified amount of time to bake properly, so I guess just try it?
Made your pie crust as well as chocolate pie. Absolutely delicious. I only let the pie disc refrigerate for 30 minutes but will need to do longer next time. Thanks for this wonderful recipe.
This is THE BEST CHOCOLATE PIE I HAVE EVER MADE. So easy and with basic ingredients. I have searched for a chocolate pie that was not like cream or pudding. I cant explain the texture of this one,,, sort of like a chocolate chess pie maybe?? It is just delicious. It will be my new go to. I’m so glad I discovered this website.
Thank you, Johnna! I’m so happy it worked out for you and you loved it like I do!
Do you warm it in the oven to eat later? What are the reheating directions or is it meant to be cold? Thanks!
It’s meant to be eaten at room temperature or cold.
Thank you!
It’s exactly what I wanted in a recipe…easy and tasted fantastic! My family loved it from the first bite to the last.
Is it unsweetened cocoa powder?
Yep!
I made two pies last night. They were awesome!! Thanks for this great recipe.
Very good recipe. I added a little brown sugar and vanilla to it. Wife loved it! Turned out great!
How much vanilla and brown sugar did you add? Did you add the brown sugar in addition to the white granulated sugar or instead of the white sugar?
I have half and half on hand but no evaporated milk. Will that work?
Hi Clara – I have only ever made this with evaporated milk, so without further recipe testing I can’t vouch for the results.
Hi there! All I have is sweetened condensed milk. I see some used that. Any advice?
Hi Stacey! You need a 5 ounce can of evaporated milk for this to turn out properly.
My family loved this recipe. I used a gluten free Glutino crust since I’m allergic. Also I wanted to mention that we only had to bake it for 30 minutes. I would have liked more volume for the filling. Mmhmm great pie!
Should this pie be refrigerated?
If you use homemade pie crust how long so you need to bake it for before adding the filling? Does it need to cool completely before adding the filling? This looked so good and I haven’t had time to go to the store to get the already made pie crust!! I totally want to make this while my baby is napping… momma wants some pie ;)
Can you freeze this pie?
Do you bake the crust first or just bake altogether with the filling?
Just bake with the filling.
It states in the recipe that the pie shell and filling bake together in the oven. You do not pre bake the shell.
Hello is it 3 heaping tablespoons ?
If I have a frozen pie crust, do I bake it before putting in the other ingredients in? I’m always confused about this part.
Hi Chris! Nope, it doesn’t need to be baked prior to filling.
I have been looking for an easy chocolate pie. The recipe I was given for chocolate pie was a dear friend’s mother’s recipe which never turns out right. It involves cooking the ingredients and pouring into the crust and then baking. I curdle the eggs every time and even if I don’t it is lumpy. So I am grateful for an easy alternative. Five stars for ease and generosity!! Let you know as I will make for Christmas as I am on the road for Thanksgiving. Blessed Holiday!!
My family always requests this pie. It’s my favorite and comes out perfectly every time!
I first made this pie in the early ’80’s and misplaced it. I remember always making two at a time. One day I ate a whole pie before dinner and that’s when I always baked two at a time. Thank you for posting my favorite pie!
This looks soooooo yummy!
CANT WAIT TO TRY IT
Do you bake the Graham cracker pie crust in the oven with the filling in it? Even if it is store bought?
It’s pie crust, not Graham cracker crust.
I am a chocohalic! This pie fits the bill perfectly! Simple, easy fast and very yummy. This is a definite keeper. Thank you for this great recipe!
I just made 2 of these and used my homemade pie crust recipe. They smell amazing and look just like the pictures! Thanks for such a great recipe!
Oh this is SO good! I did not have high expectations because it looked too easy.
Made it the same day I found it on pinterest. It is a keeper…..thank you!
I added some chopped walnuts and mixed in some shredded coconut into the batter. WINNER!
made this yesterday. it was so good and easy i’m making another one tomorrow!
I have a recipe very similar to this So I decided to try it.
The sugar and cocoa measurements where a lil different and I used vanilla extract and I used a graham cracker crust instead, as the recipe I have called for a coconut graham cracker crust homemade, which I didn’t do. I baked it as directed and the pie filling was very thin and liquidity so I put it back in the oven and baked it longer and the middle was still liquidity. Do you have any suggestions as to why it would of not turned out rite?
Hi Gina – I can only vouch for the ingredients and instructions I have listed. If you altered them in any way, it could render different results. I have made this pie several times, and it always comes out perfect.
I am looking for a chocolate pie recipe to make in individual pie crusts for Thanksgiving. Looks like we have a WINNER!!! Thanks!
1/2 cup of butter? Gonna make tonight :)
Hi Gemma. 1/2 stick is a 1/4 cup. Enjoy!
Wow! It turned out great! I used a Graham cracker pie crust cuz that’s what I had . So easy and delicious thanks!
Awesome, so glad you liked it!
When you do it with a graham cracker crust do you still cook it for 50-55 minutes and do you have to change the amount of the ingredients
CHOCOLATE PIE?! Seriously? ::dies::
Do you deliver? ;)
A pie recipe hoarder huh. That sounds mighty interesting to me! This definitely falls into the easy category. But I think I would still make a homemade crust even though its not my most favorite thing to do.
I fully support homemade pie crust! I just don’t have the time…
This recipe caught my eye while looking for something yummy to make for tonights dessert. Its in the oven now and I will let you know how it turns out! I made it as written except I added a smidge of vanilla extract.
Oh great, enjoy!
Ooooh, yum! Isn’t pie at the top of the food pyramid (or whatever they’re using these days)? Maybe we could lobby for a new law requiring that we eat pie every day.
It should be! That would be an easy law to abide by :)
I am always happy eating pie, so maybe we should just keep inventing holidays that necessitate making/eating them. Like, today is the last Thursday in March! So – pie time.
Drooling over this chocolate goodness.
YES!! Chocolate in any way, shape, or form is ALWAYS welcome! And if you ever want to test out a few more of those pie recipes, I’d be happy to take them off your hands. (As would quite a few hungry grad students I know. They’re brilliant at making desserts disappear in mere seconds!)
See, and I’m terrible at pies and my husband adores them. I need to remember to make a proper pie for his next birthday instead of just the cake I want to eat :)
Isn’t that funny; I never think to make pie even though I do enjoy it (though maybe not as much as you). I do know that my family would go crazy for this chocolate pie, especially our daughter. She’s one of those chocolate fiends.
Yow, this sounds great!!!! Maybe I’ll make it this weekend, now that I’ve taken everything to the CPA.
I think that requires something stronger…like vodka. ;-)
Chocolate pie is good anytime of year! I hardly every make pies but that NEEDS to change!
I’ve never met anything chocolate I didn’t like!
Oh helloooooo gorgeous little chocolate pie! I think that has breakfast potential, don’t you? :D I mean, there ARE milk and eggs in it.
See? I knew you and I needed to be BFFs. #pieisthebest
I want this for breakfast! I looove chocolate pie and this looks so wonderful!
Easy Chocolate Pie— What if we don’t available/have Pillsbury refrigerated prepared pie crust. So what is the alternative of it.
There are lot of INGREDIENTS/things which are not available in our country (Pakistan). So DO i assume every ingredient will have its substitute/alternative. pls. explain.
Regards
Fareed Syed
You can use a homemade crust. Since I’m not familiar with what ingredients you do have, I don’t know how to help with other substitutions. Sorry.