Try this easy chocolate pie recipe that’s “like pie crust filled with brownie batter”

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

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!

Comments on Try this easy chocolate pie recipe that’s “like pie crust filled with brownie batter”

  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.

  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.

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