Chocolate Pie


An ingredient list heavy on pantry ingredients make this classic chocolate pie by Lee Ann Flemming an easy dessert option for any night of the week. Be sure to make it a few hours in advance of when you want to eat it so it has time to cool to a rich, fudgy texture. You can make your own crust, but Flemming uses packaged to make this even easier and faster to get to your table. Top 10 All-Time Favorite Pies and Amazon’s Secret Outlet Dropped 4,000+ Kitchen Sales Before Black Friday, but These Are the 15 Best

Minny's Chocolate Pie
This fudgy chocolate pie is just about as classic as it gets. You can use homemade crust, but packaged works well, too. Photo: Con Poulos
Active Time:
20 mins
Total Time:
1 hrs 30 mins
1 9-inch pie


  • 1 packaged pie dough crust, such as Pillsbury

  • 1 1/2 cups sugar

  • 3 tablespoons unsweetened cocoa powder

  • 4 tablespoons unsalted butter, melted

  • 2 large eggs, beaten

  • 3/4 cup evaporated milk

  • 1 teaspoon pure vanilla extract

  • 1/4 teaspoon salt

  • Whipped cream, for serving


  1. Preheat the oven to 350°. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.

  2. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.

  3. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

Make Ahead

The chocolate pie can be refrigerated overnight.

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