Who doesn’t love chocolate pie? But if you’ve only had store-bought chocolate pie, you don’t know what you’re missing. This old-fashioned baked chocolate pie recipe will quickly become a favorite of your family, and a dessert your kids will tell their kids about.
Baked Chocolate Pie
Who doesn't love chocolate pie?
- 1 cup sugar
- 2 tbsp all-purpose flour
- 3 eggs
- ½ cup butter
- 2 blocks baker's chocolate
- 1 tsp vanilla
- 1 cup milk
- Melt butter in a saucepan at low to medium-low heat.
- Break up first block of baker's chocolate and stir into butter until melted; repeat with second block.
- Stir in the rest of the ingredients, one at a time and mix well.
- Pour into pie crust.
- Bake for 45 minutes at 350 degrees.
Important update: Baker’s unsweetened chocolate no longer comes in squares. They have downsized their product and made it into 1/4 inch rectangles. From my research, this recipe calls for 8 of the rectangle or 2 ounces
Does anyone have the recipe for Chocolate Chess Pie?
What a wonderful site. Reminds me of my childhood when times were so simple and fine. Your memories and tribute to Mama share the feelings I have for my Grandmother who cook and bake and always made any shared event wonderful for us all. My Mom could cook too and so many lovely meals and such fun with family. Thank you for this site, you have made my heart so happy today! I’ll be checking in again. 🕊🎂🍰🥧🍪🍯😍
So glad I finally found this recipe most results for chocolate pie are for custard or brownie based pies. I absolutely love this version!
Hey did you use two full 8oz blocks of chocolate for this?
My Grandmother and Mother and Aunt Mag all three made this pie and made sure I knew how to make it. I made pie crusts from scratch and baked them before putting the pie filling in it. We also saved the whites of the eggs to make a meringue topping. After putting the topping on the pie you put it in the oven until the meringue topping is cooked with golden brown tips on the top.
Love Peggy’s recipes. This sounds yummy.
How much chocolate? Are you saying two entire bars of baking chocolate or just break off two squares of a 4oz bar?
Only Mama could answer this one for sure, but I’m pretty sure she meant two entire bars of baking chocolate.
I make a similar chocolate pie but use cocoa…my guess would be that she used 2 squares and not two whole bars. Chocolate goes a long way! Yes, bake the crust first. I save the egg whites to put a meringue on top too.
That gives me a good reason to bake a chocolate pie! Gonna find out. Thanks, Scotty. 🙂
I just read that Peggy is from Kings Mountain, my home town. My chocolate pie recipe is from my KM grandmother, Veda Moore. I thought these recipes looked familiar!
Hey do you know how much Hershey Cocoa unsweetened it takes to be the same amount as two squares of Bakers unsweetened
Can you post yours made with cocoa? Thanks.
Can you post your recipe made with cocoa? Thanks.
How much cocoa if you use that instead of the squares?
4 heaping Tbsp
My mom made what my grandma called a lazy man’s chocolate pie. She used cocoa. Mix ingredients together pour into pie shell and bake. No meringue.
Sounds great to me…had a wonderful older lady in our church and she made these with cocoa and would bring 2 to all covered dish meals….I took half of one before I even at regular food….she made me one once for my birthday….can you tell I am starving for one.
If you are familiar with Baker’s Chocolate, you’ll now that each 8 oz package is divided into 8 individual 1 ounce sections. I’m sure that’s what she meant. A little goes a long way.
Bakers has redone their packaging making it 1/2 the size and using 1/4 oz rectangles. Therefore you will need 8 of these……
Yes, I made this last night. She did indeed mean two entire blocks (bars) of baking chocolate. It was the best pie I’ve ever fixed, incidentally.
My mother made this pie for my dad. They have both passed.
Best chocolate pie you will ever taste
2 – 1 oz squares of Baker’s (Baker’s is a brand) unsweetened (bitter) chocolate. I add pecans.
I think she meant 2 individually wrapped pieces of baking chocolate.
2 squares would be a gracious plenty!
I think it means squares. Two entire blocks of chocolate would require much more sugar.
most pies with a wet filling are prebaked. Then you cover the exposed crust while baking the center. Otherwise, the bottom remains white and soft, and if the pie isn’t consumed quickly, it becomes mushy from the moisture that collects as the center dries. I have not made this pie yet, so I don’t know how it would come out following your directions, just going by experience.
If you brush your baked pie shells with a little of the egg whites, the crust on the bottom won’t get soggy. I do this everytime I make this type of pies. I also use the eggs whites to make a Meringue. My g’mother called this Chocolate Fudge Pie. Her recipe dated back to 1905.
I remember this pie. It was super delicious. Best pie ever! I really miss my sweet friend so much.
Do you cook the pie crust before putting the chocolate in it?
The pie crust usually bakes along with the pie, I think. I suspect a pre-baked pie crust would be awfully dry and crumbly.
Kevin, do you have Mamma Peggy’s pie crust recipe?
Mama usually used store-bought crusts for convenience, but I DO know that she made ’em from scratch, too (especially when I was a kid). I thought a recipe was posted on the web site, but I couldn’t find it. I’ll poke around in her un-posted recipes and see what I can come up with.