July 3, 2015

Chocolate Crack Pie

When you think Chocolate Crack Pie think amazingly-rich-and-fudgy, addictively delicious, scratch-made gooey brownie ... in a crust.  And it truly just doesn't get much better than that.

Chocolate Crack Pie ~ fudgy deliciousness in a crust!

Holy cow, how is it possibly July?  I truly can't believe we're halfway through the year.  While we're busy planning our 4th of July festivities this weekend, just think ... in six months we'll be busy planning our Christmas festivities!  {That's right ... I just said it.  Christmas.}

And oh my goodness, if time keeps on flying like it seems to have been, Christmas will be here before we know it.

Well, in keeping our eye on the here-and-now, if you're still looking for a delicious dessert for your 4th of July get-together ... look no further than this Chocolate Crack Pie!  It may not be red, white, and blue ... but, believe me, it's so decadently delicious no one will care.

When  you think Chocolate Crack Pie, think amazingly-rich-and-fudgy scratch-made gooey brownie ... in a crust.

And that, my friends, is pure chocolate deliciousness!  Believe me.

I got this recipe from one of my teacher friends.  It's one of her favorites, and I had the privilege of indulging in it when she brought it into work one day as a treat for us.  It's quickly  become one of my favorites, too!

Chocolate Crack Pie ~ fudgy deliciousness in a crust!

Now I'm not sure if Chocolate Crack Pie's name comes from just how deliciously-addictive it's chocolate fudgy-ness is ... or from the characteristic cracks that appear on it's top after baking.

But rest assured, after digging into just one bite ...

Chocolate Crack Pie ~ fudgy deliciousness in a crust!

... I think you'll agree this Chocolate Crack Pie is appropriately named.  No matter where that name comes from.

Serve it up plain in all it's fudgy-chocolate glory ...

Chocolate Crack Pie ~ fudgy deliciousness in a crust!

... or top your slice with a little dollop of whipped cream or vanilla ice cream for a wonderfully indulgent dessert.

Either way, it's simply perfect gooey chocolate deliciousness for your 4th of July get-together.  Or a random Tuesday.  Or even Christmas!  {Oh yes, file this one away for Christmas, for sure.}

Have a fun, festive, & safe 4th of July!

Chocolate Crack Pie ~ fudgy deliciousness in a crust!
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Chocolate Crack Pie
Source:  A friend
(Printable recipe)
  • 1 (4 oz.) bar semi-sweet baking chocolate
  • 1/2 c. butter
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 pie crust for a bottom-crust-only pie {Make your own or store-bought. If using a store-bought frozen crust that comes already in a foil pan, use 'regular' not 'deep dish.'}
  • whipped cream for serving {optional}
  1. Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside.
  2. Melt butter and chocolate together in a small saucepan over very low heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly.
  3. Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined.
  4. Bake at 350 degrees on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature.
  5. Serve with a dollop of whipped cream, if desired.


  1. Yum! (and I'm not even kind of ready to start thinking about Christmas!)

    1. I know what you mean, Carlee ... I cringed when I typed the word!!

  2. This looks so yummmmmy! Pinning to try :)

  3. I'm crazy wild about your fabulous no bake pies...and this baked one looks awesome as well. MMMM! Thanks so much for sharing with us at Weekend Potluck!

  4. Can the chocolate custard be doubled for a thicker pie?

    1. I would not recommend it. I only had a deep dish crust So I tried. But even with 20 minutes extra cooking time, the custard was not cooked in the middle and my crust was almost burned. So no, I wouldn't double the recipe again.

  5. Can I replace oil for the butter? I want to make it dairy free, and I don't like using margarine.


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