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.
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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.
File this one away for Thanksgiving and Christmas, for sure.
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.
Every time I make it, I'm truly tempted to make two. Because it's just that good. My husband chooses to indulge in a slice {or two} for breakfast quite frequently, too, which makes it go even more quickly around here.
When you think Chocolate Crack Pie, think amazingly-rich-and-fudgy scratch-made gooey brownie ... in a crust.
Some people take offense to its name. I like to think of the name coming from the brownie-like cracks that form on its top when it bakes.
But rest assured no matter how you think about its name, after digging into just one bite ...
... 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 its rich fudgy-chocolate glory ...
Either way, it's simply perfect gooey chocolate deliciousness for your 4th of July get-together. Or a random Tuesday. Or even Thanksgiving or Christmas! {Oh yes, file this one away for Thanksgiving and Christmas, for sure.}
Have a fun, festive, & safe 4th of July!
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: 8 servings
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.
prep time: 15 Mcook time: 40 Mtotal time: 55 M
ingredients:
- 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}
instructions:
How to cook Chocolate Crack Pie
- 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.
- 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.
- Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined.
- Pour into crust.
- 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.
- Serve with a dollop of whipped cream, if desired.
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Yum! (and I'm not even kind of ready to start thinking about Christmas!)
ReplyDeleteI know what you mean, Carlee ... I cringed when I typed the word!!
DeleteThis looks so yummmmmy! Pinning to try :)
ReplyDeleteI'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!
ReplyDeletenice
ReplyDeleteCan the chocolate custard be doubled for a thicker pie?
ReplyDeleteI 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.
DeleteTry baking it for 30 min uncovered or until crust is brown. Then cover with foil and bake about 45 more min. Or until middle is solid.
DeleteYes pie filling can be doubled. Just make sure you don’t fill the pie crust too full and add about 10 minuets to the bake time or until set. I also add a teaspoon of vanilla to my recipe. Makes it even richer because it makes the chocolate stand out more. I have also added a teaspoon of instant coffee before. Delicious!!
DeleteThis is also called Paula Deen’s Old Fashion Fudge Pie.
Can I replace oil for the butter? I want to make it dairy free, and I don't like using margarine.
ReplyDeleteYes, you can use oil instead. I haven't tried it that way, though ... it could affect the texture and taste a little.
DeleteCould you use a white chocolate baking bar?
ReplyDeleteThis recipe is delicious, but my husband is allergic to chocolate, so I substituted white chocolate and added a little peanut butter (to taste) once it was melted, and it came out great!
DeleteWow! That looks so chocolaty; every girl's dream right? Pinned.
ReplyDeleteHow would you go about using a graham cracker crust instead?
ReplyDeleteThat's what I would like to know.
DeleteOh yummy .... this could be a very dangerous recipe in my house. But seriously, how good does it look!
ReplyDeleteoh this is amazing first off I mean quite literally amazing, and so fast and easy to make. But we have some leftover and I was wondering if this needs to be stored in the Fridge or in a container at room temp?
ReplyDeleteI store it at room temperature, just like I would brownies. Unless it's been several days ... then I would pop it in the fridge. {But at our house, it's never hung around that long!}
DeleteMy husband placed one of mine in the fridge and it made it really hard to cut but I took it out and let it get back to room temp, it was fine. I'm gong to try this with unsweetened chocolate next time since you add sugar to it anyways. These turned out great for Thanksgiving. I only made two and the fam devoured them. I was lucky to get the 2 pieces I got lol
DeleteDoes it need to be refrigerated?
ReplyDeleteI made a pie crust from scratch. Should I pre-bake the crust for some time first. Then add chocolate custard and bake for another 30 ?
ReplyDeleteHow far ahead can this be made? I'm trying to plan out my Thanksgiving baking schedule. This looks awesome!
ReplyDeleteIf you use a frozen pie crust, should you bake the that first or just put it in frozen?
ReplyDeleteYou can put it in frozen and it comes out fine every time. I use frozen store bought crusts all the time with no problem
DeleteI did not know chocolate crack existed!!! Can you smoke it?
ReplyDeleteCan’t I just bake this on my top rack in my oven?
ReplyDeleteI have a gas oven and I do not bake anything on the bottom rack at all. Oh well , this looks though , not if I am to use a bottom rack for 1/2 hour.
In the south we call this a chocolate chess pie.
ReplyDeleteThis is something I'd like to devour right now. :D Thanks for sharing! x
ReplyDeleteDo you think this would freeze - either before or after baking??
ReplyDeleteSeptember 5, 2018 at 8:43 PM
ReplyDeleteDo you think this would freeze - either before or after baking?? sorry for the repeat but I forgot to hit "notify me"
Hmmmmm, I've never tried freezing it before. But I think it would work to freeze it AFTER it's baked. I wouldn't suggest freezing it prior to baking. If you give freezing it a try, let us know how it goes!
DeleteI have made this pie several times and it is always a hit! Lighten up people the name fits. It's addictive!! Lol
ReplyDeleteI only have a 9.5 inch pie pan...can I use that and it still be good?
ReplyDeleteThis looks AMAZING! Not many ingredients required either - the perfect comfort pie! :) Sim x #MeltInYourMouthMondays
ReplyDeleteI wish it was thick. Thin pies look chinchy.
ReplyDeleteThe pie is super rich. That said, I've doubled the filling before and it was fine. You'll just want to cut smaller slices.
DeleteCan I use. Semi sweer chocolate chips instead of the bar?
ReplyDeleteOh Tracey! This pie looks so addicting!! Pinned. Thanks for sharing at the What's for Dinner party!
ReplyDeleteCan you use a Graham Cracker Pie Crust?
ReplyDeleteI've been making a version of this pie for many years. We call it Chocolate Chess Pie. I use 3 T cocoa w/ 1 T oil instead of a 1-oz. square of unsweetened chocolate. Yours would be way more chocolaty and I guess a little sweeter but I don't think it would make a substantial difference. My children and grandchildren ask for this pie all the time!
ReplyDeleteI love chocolate. I had to check your recipe for Chocolate Crack Pie out. Now my mouth is watering! I love simple, delicious recipes and this sounds perfect for me and my family. Thanks for sharing this great recipe:)
ReplyDeleteI too would like to know if you can use a graham cracker crust instead. I think it'd ad extra flavor, and after the pie itself is done, you could add a layer of marshmallows, halved (or mini marshmallows), and broil it for a few minutes for a s'mores pie! Oh. My. YUM! That sounds good! Tips on a graham cracker crust would be appreciated though. ☺
ReplyDeleteI made it last night! It came out perfectly and reminded me of my Granny’s pie she use to make. Will definitely be making this one again!
ReplyDeleteI made this gluten free with a Rice Krispie crust. It was awesome!
ReplyDeleteWe add 1/2 cup each coconut and chopped pecans and it's a German chocolate pie.
ReplyDeleteAmazing pie! I made this tonight and added half a cup pecans and half a cup desiccated coconut as someone suggested. So delectable, with a scoop of vanilla ice cream on the side. My family could not believe I’d made it, and were very indignant that I’d never made it before!!
ReplyDeleteDo i cook the pie prior to baking with the filing?
ReplyDeleteNo you do not. Thank you for asking the question; we will make the post more clear.
DeleteThinking about making this with German chocolate. Would the top support a layer of coconut pecan frosting?
ReplyDeleteThat sounds good; after the pie is baked it should be able to support the frosting. Thank you for sharing your tweaks.
DeleteCan I make this using the mini tart shells
ReplyDeleteSure; you will of course have to reduce the baking time. I am not sure how long you will need to bake; it will be trial and error to dial in the correct time. Good Luck and let us know how they do.
ReplyDeleteI brought this to a Pre-Christmas dinner; it was AMAZING. I made it with a standard refrigerated crust, and added a handful of semisweet chocolate chips and a handful o chopped walnuts. Insanely fabulous.
ReplyDeleteThat sounds great; thank you for sharing your tweaks!
Deletecan you use chocalpte chips instead of bar?
ReplyDeleteYou can try it but they melt to a different consistency.
Delete