If you love chocolate you'll love this pie.

Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.

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  • Lower the oven temperature to 325 degrees F (165 degrees C).

  • Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.

  • Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Nutrition Facts

351 calories; protein 3.9g 8% DV; carbohydrates 39.5g 13% DV; fat 20.5g 32% DV; cholesterol 77mg 26% DV; sodium 216.7mg 9% DV. Full Nutrition

Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2007
My family has been making this pie for years with two small changes. 1-Melt the butter and 2- Dont pre-bake the crust but rather bake at 300 degrees for 45-50 min and it turns out beautifully without the crust being overdone. My husband can eat half of this pie by himself!! Read More
(228)

Most helpful critical review

Rating: 2 stars
12/01/2011
Totally disappointing. If you're looking for a dense fudgey pie this is Absolutely Not it. The chocolate flavor isn't very strong the butter flavor is extreme. It comes out with a light fluffy texture that isn't unpleasant but it's not what I'm looking for in a fudge pie. Read More
(6)
137 Ratings
  • 5 star values: 96
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
12/22/2007
My family has been making this pie for years with two small changes. 1-Melt the butter and 2- Dont pre-bake the crust but rather bake at 300 degrees for 45-50 min and it turns out beautifully without the crust being overdone. My husband can eat half of this pie by himself!! Read More
(228)
Rating: 5 stars
04/27/2009
I made two pies at once. I used store bought deep crusts, and baked them for 10 minutes instead of the directed 15+. I mixed the sugar and melted butter first, added and mixed the eggs, added and mixed in the vanilla, added and slowly mixed in the cocca, and finally added and mixed in the flour. I used the amounts given in the recipe exactly. (just doubled) I had to bake these two for 52 mins. I am glad I used the Deep crusts, because the filling baked all the way up to the top of them. I let them cool completely, then topped with coolwhip, and sprinkled the top with mimi morsels. They turned out beautiful and were awesome pies! This recipe is a keeper! *Update* I made this without melting the butter first and it ruined the recipe. Melted butter is a must!!! Read More
(102)
Rating: 4 stars
07/01/2003
This is like a brownie filling in a pie crust. It is very rich and has a very interesting taste. I served it topped with whipped cream. I think it is better after it has been chilled and has firmed up a little. Per the earlier reviews I first creamed the sugar and (softened) butter then beat in the eggs and vanilla and finally added the dry ingredients. I had to bake it much longer than indicated - probably closer to 40-45 minutes. Next time I would barely bake the crust before adding the filling. The edges of the crust got a little dark since the pie had to bake so long. Next time I might try to add mini mint-chocolate chips to the batter before baking. Yum!! Read More
(51)
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Rating: 5 stars
05/18/2003
This is an absolutely wonderful pie! Yes it does taste like a rich moist and gooey brownie. You'd never imagine that the brownie flavor goes so wonderfully in a pie crust but it truely does. Topping this slice of heaven with a scoop of vanilla ice cream is a must. My family and I were a little leary of the initial "looks" of the pie but the taste proved to be worth the (next to no) effort that was put in to making it. I suggest creaming together the butter and sugar then adding the eggs and vanilla. Once combined and smooth add in the dry ingredients a little at a time. You can't go wrong with this recipe. Read More
(25)
Rating: 5 stars
01/25/2004
My family absolutely loved this recipe as well as my co-workers. This pie made a great dessert for the company Christmas party. I used my mixer to beat the ingredients and came up with a different fluffier texture. It was great! To keep the crust from getting too done you could use the rim of an old pie pan. Just cut everything off the pan but the rim and place it on the crust when it has reached the desired level of golden! Read More
(20)
Rating: 5 stars
11/23/2007
What a great recipe!! The only thing I changed is I added 3 eggs instead of 2. It held up really well and did not crack or collapse like other recipes i have tried. Read More
(19)
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Rating: 5 stars
07/13/2009
This pie is good and very easy to make. I did use a frozen unbaked pie shell and cooked at 300 for 50 minutes and it came out perfect. It is a very very fudgy moist pie almost has the texture of a brownie. Read More
(15)
Rating: 5 stars
01/26/2004
This is like no pie I've ever had. A nice departure from chocolate creme my usual favorite. I mixed the filling in the food processor. The top of the filling forms a nice crust sort of like a creme brulee. Tonight I ate a slice plain but it would be fabulous with whipped creme and maybe even some berries. Read More
(13)
Rating: 5 stars
06/25/2003
Very good. I had to bake it for 45 minutes to set. My family loved it! Read More
(11)
Rating: 2 stars
12/01/2011
Totally disappointing. If you're looking for a dense fudgey pie this is Absolutely Not it. The chocolate flavor isn't very strong the butter flavor is extreme. It comes out with a light fluffy texture that isn't unpleasant but it's not what I'm looking for in a fudge pie. Read More
(6)