Don’t be put off by this pie’s rugged look. if you want it to appear prettier just slather it in a coating of whipped topping. Plus, the pie goes down the same so who really cares how pretty it is or isn’t? Right? As long as it tastes good and is relatively easy to make that is all that i care about. My kids helped me make the pie so I just blamed its rugged appearance on my tiny human helpers haha!
I cannot believe how buttery and creamy this pie turns out and not even a single drop of milk is used!
Ingredients
1 stick butter
2 oz Bakers baking chocolate, semi-sweet
2 Eggland’s Best eggs
1 c sugar
1 tsp vanilla extract
1 pie crust shell (regular) not deep dish
SHORTBREAD CRUST
1 c all-purpose Gold Medal flour
1/4 c Domino powdered sugar
1/2 tsp Morton salt
4 oz Land O Lakes butter, softened
Instructions
Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly.
Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well.
Pour inpie shell or follow directions for shortbread crust.
Shortbread crust
Combine flour, sugar and salt in a medium-size bowl.
Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.
Using either type crust (regular or shortbread) bake at 350 for 30-35 min.
***This chocolate pie does have a “rugged” look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little “jiggly” upon taking it out of the oven. Hope this helps with any questions and or concerns.
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Quick Tip: Serve this yummy chocolate pie with whipped cream. Yum!