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!
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}
- 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.
- 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.
Enjoy!
Please enjoy these other scrumptious chocolate-y pie creations from The Kitchen is My Playground ...
No-Bake Chocolate Chip Cookie Pie
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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?
ReplyDeleteWow! 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!}
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 ?
ReplyDeleteThe pie looks very good and I'd like to think it is not your intention, but I will protest the over-used, inappropriate name, as I do whenever I see it. I hate that yet another recipe is named for addictive substances being compared as "amazing." It sends such a bad message to kids. I can't help but wonder why so many name these things in such a way and yet think it isn't telling kids how "great" it is to take heroin, meth, whatever. Look on Pinterest and there are tons of recipes compared in the same way, with the same description. One of my BIG pet peeves each time I see them. I always relabel any recipe that looks good to NOT reflect such a suggestion the original baker may or maybe not have intended, but definitely infers by naming it for being a "great addictive" recipe compared to hard street drugs that destroys lives. Ok, rant over.......
ReplyDeleteI changed the Name of the Pie to Cracked Chocolate Pie, and I used Dark Chocolate to make the pie. It is Great but I'll warn you with Dark Chocolate Pie you should eat smaller pieces. I had it with Hazelnut flavored Coffee, what a treat. I took two to my sons house and one disappeared right away and he said they managed to stretch out the second one for two days between the four of them. I made one for my wife and I and it lasted three days as desert in the evening.
DeleteHow 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?
ReplyDeleteI 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!
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