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Chocolate Lover's Pie

Chocolate Lover's Pie

Crisco Baking Sticks(R)

Crisco Baking Sticks®

Vanilla and espresso are the special ingredients in this easy to make recipe that's sure to tantalize chocolate lovers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form a 5 to 6-inch pancake.
  2. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
  3. Make the filling: Preheat oven to 375 degrees. In a large mixing bowl, using an electric mixer, blend CRISCO(R) and sugar at medium speed until light and fluffy. Blend in eggs, one at a time.
  4. With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts and stir until combined.
  5. Assemble the pie: Transfer filling mixture to pie crust. Bake 25 minutes. Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Horse Crazy
9

Horse Crazy

2/16/2010

This is really good, I would definitely make it again! (I also added one tbs. of milk)

CuppaTeaGirl
4

CuppaTeaGirl

1/18/2011

This is a great pie if you're a chocoholic. I made my own crust using a different recipe, but I followed the recipe here to make the filling. However, I used walnuts instead. The pie came out rich and chocolatey; definitely decadent. I baked it for 25 minutes and the center was still a little wet; I should have put it back into the oven for a few more minutes. Nearer to the edge had a more solid consistency that I liked better, but the slightly creamy center was still delicious!! Will definitely make this again.

SusieQ
3

SusieQ

3/1/2010

John liked...said it was like a brownie pie. Very high in calories though; and not as creamy as I thought it would be.

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