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
- 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!
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.
Susan says
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!
Lynne says
Are you using a deep dish pie crust?
Tracey D says
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.
Mikalee Seahorn says
We used condensed milk!! I love it!
Anita says
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???????
Amy @Belly Full says
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!
Aisha Ellis says
Hello
This looks so good. If I use a graham cracked crust would the bake time be the same?
Thanks
Amy @Belly Full says
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?
Verell Freese says
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.
johnna walker says
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.
Amy @Belly Full says
Thank you, Johnna! I’m so happy it worked out for you and you loved it like I do!
Michelle D says
It’s exactly what I wanted in a recipe…easy and tasted fantastic! My family loved it from the first bite to the last.
Rachel says
Is it unsweetened cocoa powder?
Amy @Belly Full says
Yep!
Denise says
I made two pies last night. They were awesome!! Thanks for this great recipe.
Josh says
Very good recipe. I added a little brown sugar and vanilla to it. Wife loved it! Turned out great!
Richard says
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?
Clara says
I have half and half on hand but no evaporated milk. Will that work?
Amy @Belly Full says
Hi Clara – I have only ever made this with evaporated milk, so without further recipe testing I can’t vouch for the results.
Stacey says
Hi there! All I have is sweetened condensed milk. I see some used that. Any advice?
Amy @Belly Full says
Hi Stacey! You need a 5 ounce can of evaporated milk for this to turn out properly.
Brittany says
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!
Mandy says
Should this pie be refrigerated?
Jami says
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 ;)
Brittany McDaniel says
Can you freeze this pie?
Michelle says
Do you bake the crust first or just bake altogether with the filling?
Amy @Belly Full says
Just bake with the filling.
Lyla Hoffman says
It states in the recipe that the pie shell and filling bake together in the oven. You do not pre bake the shell.
Tasha says
Hello is it 3 heaping tablespoons ?
Chris says
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.
Amy @Belly Full says
Hi Chris! Nope, it doesn’t need to be baked prior to filling.
Donna T says
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!!
Dawn says
I got this recipe from my mother-in-law 40 years ago and the family always requests this pie. It’s my favorite!
P. Chandler says
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!
Vicki Newsom says
This looks soooooo yummy!
CANT WAIT TO TRY IT
Barbara says
Do you bake the Graham cracker pie crust in the oven with the filling in it? Even if it is store bought?
Terri says
It’s pie crust, not Graham cracker crust.
Robin says
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!
Rebecca says
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!
Carey says
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!
sally says
I added some chopped walnuts and mixed in some shredded coconut into the batter. WINNER!
joan says
made this yesterday. it was so good and easy i’m making another one tomorrow!
Gina says
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?
Amy @Belly Full says
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.
Mary says
I am looking for a chocolate pie recipe to make in individual pie crusts for Thanksgiving. Looks like we have a WINNER!!! Thanks!
Gemma Luzzi says
1/2 cup of butter? Gonna make tonight :)
Amy @Belly Full says
Hi Gemma. 1/2 stick is a 1/4 cup. Enjoy!
Gemma Luzzi says
Wow! It turned out great! I used a Graham cracker pie crust cuz that’s what I had . So easy and delicious thanks!
Amy @Belly Full says
Awesome, so glad you liked it!
Christy says
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
Stephanie says
CHOCOLATE PIE?! Seriously? ::dies::
Do you deliver? ;)
Carol at Wild Goose Tea says
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.
Amy @Belly Full says
I fully support homemade pie crust! I just don’t have the time…
Chris says
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.
Amy @Belly Full says
Oh great, enjoy!
Dani H says
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.
Amy @Belly Full says
It should be! That would be an easy law to abide by :)
Joanne says
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.
Amy @ Amy's Healthy Baking says
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!)
Anna (Hidden Ponies) says
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 :)
Christiane ~ Taking On Magazines says
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.
Andrea says
Yow, this sounds great!!!! Maybe I’ll make it this weekend, now that I’ve taken everything to the CPA.
Amy @Belly Full says
I think that requires something stronger…like vodka. ;-)
Angie | Big Bear's Wife says
Chocolate pie is good anytime of year! I hardly every make pies but that NEEDS to change!
Paula - bell'alimento says
I’ve never met anything chocolate I didn’t like!
Rebecca {foodie with family} says
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.
Dorothy @ Crazy for Crust says
See? I knew you and I needed to be BFFs. #pieisthebest
Miss @ Miss in the Kitchen says
I want this for breakfast! I looove chocolate pie and this looks so wonderful!
Syed Fareed says
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
Amy @Belly Full says
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.