Try this easy chocolate pie recipe that's "like pie crust filled with brownie batter"

November 10 | Guest post by Angelle Conant
My pie!
My pie!

With a myriad of holidays looming ahead, and cold weather rolling in, what could be better than pie? I'll tell you: a super easy, "sugar free" chocolate pie. I say "sugar free" because although this pie technically has no added table sugar, it does contain brown rice syrup.

I first learned about brown rice syrup from Sarah Wilson of I Quit Sugar. Put very simply, it is a sweetener made from brown rice that contains no fructose (the "bad" stuff) but does contain maltose and glucose (the okay-in-moderation stuff).

Whether or not you're into lowering your fructose intake, this pie is GOOD. Both my mother-in-law and husband, (aka our resident picky eaters) loved it and said it was like a pie crust filled with brownie batter. And the best part is that it's so dang easy.

The hardest part about pie is making the crust — it can be so finicky! So I advocate buying pre-made crust. After that it's mix, pour, bake, and voilà: pie! And if you've got your fancy pants on, you can even make whipped cream to top it.

Ingredients:

  • premade pie crust
  • 3/4 cup brown rice syrup (you can use sugar instead, if you'd like)
  • 5 T unsweetened cocoa powder
  • 2 eggs
  • 1/2 stick melted butter
  • 1 5 oz. can of unsweetened evaporated milk
  • 1/4 cup heavy whipping cream

Recipe:

  1. Preheat oven to 350° F.
  2. Whisk together the cocoa powder, brown rice syrup, eggs, melted butter, and evaporated milk. Batter will be very thin.
  3. Put your premade dough in an 8-9 inch pie pan and stab it with a fork several times.
  4. Pour thin batter into crust and bake for about 45 minutes.
  5. Top with whipped cream and enjoy!
Whipped Cream
By: jessebuckCC BY 2.0

Optional whipped cream:

  1. Pour 1/2 cup heavy whipping cream into bowl and add a splash of vanilla extract.
  2. Use a hand mixer on high (or a very large bicep and whisk) for about 30 seconds — until it has the texture of whipped cream. Do not over-beat!

Notes:

  • This pie is very rich. You can lessen that by using less cocoa powder but I found the whipped cream balanced out the richness quite nicely.
  • For those who care, this pie is about 300 calories per slice (1/8 of the pie).

Who else has an easy chocolate pie recipe? Let's share 'em in the comments!

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  1. I made a very similar recipe for Christmas last year and everyone loved it. It's also a great gluten free dessert if you use GF pie crust.

    1 agrees
  2. Man, this is one forgiving recipe! I screwed up big time: I remembered the melted butter *after* the batter was already poured into a cookie crust! I tried pouring the batter back into the mixing bowl…but the crust fell into the bowl, too. I was going to chuck it all, but then decided to mix it all up, pour it into the pie tin and bake it anyway. IT *STILL* TURNED OUT GREAT! It didn't even stick to the tin. So apparently, a crust is optional.

    3 agree

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