Sinfully Delicious Chocolate Pie

Sinfully Delicious Chocolate Pie

joan Spinasanto 0

"Very rich. Don't eat this if you are planning to go to heaven. Go all-out and top each slice with a big dollop of whipped cream. Please note, this pie uses raw eggs which should not be consumed by children, pregnant women, or the elderly. Be sure to use only fresh eggs for this recipe."

Ingredients {{adjustedServings}} servings 573 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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  1. In a large bowl, beat butter and sugar until light and fluffy. Blend in chocolate and vanilla. At medium speed, beat in eggs, one at a time, taking 5 minutes for each egg. (This is very important, 5 minutes for each egg!)
  2. Spoon into pie shell and chill. Top with whipped cream before serving, if desired.
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Reviews 82

  1. 93 Ratings


This is a great pie and only requires a few preparation “must dos” go guarantee it turns out perfect. I think the texture of the sugar (or lack there of) is critical. As other reviewers noted, the pie may have a “grainy” texture if regular sugar is used. You do not have to go out and purchase “extra fine” sugar if you have a food processor. I put regular sugar in a food processor and let it go for 7-10 minutes and the result is perfect texture sugar. Check the sugar and process it longer if you detect any graininess at all. I agree that the butter and eggs should be at room temp before mixing. I disagree with some reviewers who cut down on the egg mixing time from the recommended 5 minutes per egg. I believe the 5 minutes is an absolute minimum to obtain that smooth/fluffy texture. I would stretch it to 6 or 7 minutes if you have a hands free mixer. Also, NEVER make this without pasteurized eggs. Even though the chance of salmonella infection by using non-pasteurized eggs is slim, why take the chance? You may not find pasteurized eggs in most “chain” groceries, but they can usually be found in specialty groceries. Finally, the first time I made this, I used a graham cracker pie crust. Sweet overkill? Maybe, but you be the judge. Whipped cream is a must to cut the sweet taste a bit. Garnish with fresh mint leaf. UPDATE 12/23/10. I used extra fine sugar AND I put the sugar in a food processor for 2-3 minutes. Kitchen Aid free standing mixer for eggs @ 7 min. each. Perfect!


Undescribably delicious!!! I could smell my motor burning on my hand mixer after the 2nd egg. This pie definitely encourages me to buy a Kitchen Aid. The first time I made this pie, I beat each egg for almost 5 minutes. I have made this many more times since then and have decreased the time to about 3 minutes with the same results. I didn't have the chocolate baking squares so to equal 4 (1 oz) squares, I mixed 12 Tbls of cocoa powder with 4 Tbls of vegetable oil. Perfect! I used regular sugar but could see where "superfine" would be better. I don't mind the little grittines it had because the taste made up for it. I've never made a creamier or richer chocolate pie and I highly recommend this for those who have a passion for chocolate. Will definitley make this again. Many thanks Joan.


Oh, man! Is this pie ever amazing!! I whipped up three of them for a party, and two of them were eaten before DINNER was served!! It is vital that each egg be beaten for at least five minutes... I actually beat mine for closer to 6 minutes because I have a KitchenAid mixer to do it for me. If you have one, use it. I also used Ultra Fine Sugar so that it would be that much creamier... this is a great recipe! Truly!