Baked Chocolate Pie

Baked Chocolate PieWho 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.

5.0 from 1 reviews
Baked Chocolate Pie
 
Author:
Recipe type: Dessert
Serves: 8
Prep time:
Cook time:
Total time:
 
Who doesn't love chocolate pie? But if you've only had store-bought chocolate pie, you don't know what you're missing.
Ingredients
  • 1 cup sugar
  • 2 tbsp all-purpose flour
  • 3 eggs (slightly beaten)
  • ½ cup butter
  • 2 blocks baker's chocolate
  • 1 tsp vanilla
  • 1 cup milk
Instructions
  1. Melt butter in a saucepan at low to medium-low heat.
  2. Break up first block of baker's chocolate and stir into butter until melted; repeat with second block.
  3. Stir in the rest of the ingredients, one at a time and mix well.
  4. Pour into pie crust.
  5. Bake for 45 minutes at 350 degrees.

Baked Chocolate Pie

About MamaPeggy.com

Peggy Chaney was best known as cook and co-owner of Peggy's Restaurant in Kings Mountain, North Carolina (which she and her sister, Loretta, ran for over two decades). You can find her pages on Google+, Twitter and Facebook. One of eleven siblings, she was the daughter of a Baptist preacher, and was well remembered for her kind spirit and regard for others. Her genuine warmth and grace is sorely missed.

23 Responses to Baked Chocolate Pie

  1. Debbie Benson August 1, 2016 at 2:04 pm #

    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.

  2. Jamie July 10, 2016 at 11:47 pm #

    Love Peggy’s recipes. This sounds yummy.

  3. Linda Leathers July 29, 2015 at 12:31 pm #

    How much chocolate? Are you saying two entire bars of baking chocolate or just break off two squares of a 4oz bar?

    • Kevin July 30, 2015 at 7:50 pm #

      Only Mama could answer this one for sure, but I’m pretty sure she meant two entire bars of baking chocolate.

      • Scotty August 22, 2015 at 7:36 am #

        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.

        • Kevin August 24, 2015 at 5:10 pm #

          That gives me a good reason to bake a chocolate pie! Gonna find out. Thanks, Scotty. ๐Ÿ™‚

          • Scotty May 30, 2016 at 7:00 am #

            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!

        • Kristi Purvis April 28, 2016 at 4:16 pm #

          Hey do you know how much Hershey Cocoa unsweetened it takes to be the same amount as two squares of Bakers unsweetened

        • Janie May 14, 2016 at 3:23 am #

          Can you post yours made with cocoa? Thanks.

        • Janie May 14, 2016 at 3:27 am #

          Can you post your recipe made with cocoa? Thanks.

        • frankye robb May 31, 2016 at 4:45 pm #

          How much cocoa if you use that instead of the squares?

          • Jmarie January 3, 2017 at 7:11 am #

            4 heaping Tbsp

        • Deborah Bockes June 15, 2016 at 10:50 am #

          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.

        • CarolinaBlueMom July 20, 2016 at 8:42 am #

          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.

    • Jane Wells December 18, 2015 at 1:27 pm #

      2 – 1 oz squares of Baker’s (Baker’s is a brand) unsweetened (bitter) chocolate. I add pecans.

    • Debra June 12, 2016 at 2:04 pm #

      I think she meant 2 individually wrapped pieces of baking chocolate.

  4. Lynn June 18, 2015 at 10:13 am #

    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.

    • Jmarie January 3, 2017 at 7:17 am #

      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.

  5. Carmen m Steen April 24, 2014 at 10:05 am #

    I remember this pie. It was super delicious. Best pie ever! I really miss my sweet friend so much.

    • Sheila Bryson June 11, 2015 at 11:26 pm #

      Do you cook the pie crust before putting the chocolate in it?

      • Kevin June 11, 2015 at 11:33 pm #

        The pie crust usually bakes along with the pie, I think. I suspect a pre-baked pie crust would be awfully dry and crumbly.

        • Patty July 29, 2015 at 3:20 pm #

          Kevin, do you have Mamma Peggy’s pie crust recipe?

          • Kevin July 30, 2015 at 7:57 pm #

            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.

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