Bev's Chocolate Pie

Bev's Chocolate Pie

317 Reviews 25 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Diana Barnes
Recipe by  Diana Barnes

“This recipe was given to me by a dear friend at a church dinner. This pie never is runny. If you opt to use a frozen prepared pie crust, use the deep dish kind.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch pie

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
  3. Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
  4. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
  5. Return pie to oven, and bake until meringue is golden.

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Reviews (317)

Rate This Recipe
naples34102
165

naples34102

Hubby and I agreed to give this two stars, only because it was a beautiful pie to LOOK at. Everything came together as it should and the cooking directions couldn't have been more accurate. Unfortunately, this pie is only worth the picture one could take of it. Weird texture, hard to describe, but somewhere between pudding and brownies and failing at both. While it looked like it would be chocolatey, it was not--in fact there was very little flavor at all, just simply like eating sugary mush. A major disappointment, as it looked so good we really were looking forward to our chocolate pie for dessert.

foodcritic
158

foodcritic

WOW! We are picky! Hubby and I just got back from vacation and he loved the chocolate pie at dinner one evening. I tried some recipes and they turned out with a brownie texture, tried others and they were basically perked up pudding...But this recipe was IT! (Even better than the restaurant's!!! I made a homemade crust, doubled the vanilla and instead of a 12 ounce can of evap milk, I used 10 ounces. --(2) 5 ounce cans, used granulated sugar which quickly dissolved. Not runny or grainy or lumpy. 170 pound hubby ate 1 1/4 pies in 24 hour time span! LOL

CARRIE HUBBARD
127

CARRIE HUBBARD

In response to the posting before mine. You do use granulated sugar. Do not use confectionary/powdered sugar or it will be a mess. I think the mistake that user made was she didn’t cook the mixture enough or stir it enough while it heated. I used granulated sugar and I heated my mixture before adding the egg. It was very smooth. I did make the mistake of not letting my chocolate mixture cool enough before adding the eggs though. So make sure your mixture is cool enough to add the egg. I went ahead and baked my pies though. With the strands of cooked egg throughout my chocolate mixture, but it still came out perfect! It was not runny and very smooth, and no one noticed any egg. I couldn’t even find it myself. This is a very good chocolate pie. I will make it again =)

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 19.5 g
  • 30%
  • Carbs
  • 76.5 g
  • 25%
  • Protein
  • 8.9 g
  • 18%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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