Chocolate Chunk Chocolate Pie

THE BEST OF THE TASTY CHEAPSKATE


Is anyone else starting to believe that all my "best of" recipes will revolve around bread and chocolate? Okay, fine; and I promise to rectify that sometime in the near future.

But not today.

Because tomorrow is pi day/pie day. And you should probably make this if you value happiness in any way. 

I just made it with my darling niece this weekend. Happiness abounded.

Below I'll paste the original post. Because I think I'm just hil-a-ri-ous and stuff:

On Sunday night I wanted pie. And chocolate. So I adapted this recipe I found on Pinterest. It said I could eat it warm or cold. I ate it warm. Because I have the patience of not-Job. I probably have more the patience of Nebuchadnezzar or the King Xerxes or someone who was like,, "Interpret my dream or bring me a new wife (or bring me chocolate pie) or I'll kill you all." Yeah, that's more my speed of biblical patience. Anyway, so I ate my pie warm. And it was delicious. Just like any chocolate pie or chocolate chess pie you might have whipped up for yourself.

(See this crust. It's another example of having the patience of not-Job. I had a pie crust in the freezer, so I got it out, let it "thaw" for, like, 10 minutes, then nuked it for a few seconds, then just tried to bully the thing down into pie crust form. It mostly worked, though it was a bit thick, but still honestly completely amazing with this pie.)

And then today I had a bit of pie after lunch--just a bite (or three). And it was amazing. The chocolate chips I'd added to the batter, which I'd assumed had just assimilated when warm were there and bite-able when cold. So you got this intensely chocolate pie with delicious bursts of cold, hard chocolate within. Amazing.

Even better is the fact that this is easy (as pie, ha!) to throw together (15 minutes, tops for the filling--though you do have to cook it and that takes longer than 15 minutes). And that you can make it the level of darkness that you want (though I wouldn't admit going anything sweet/milkier than semi-sweet). I made mine on the darker side while still sweet (55%-60%). You can do whatever you want.

Chocolate Chunk Chocolate Pie
makes 1 9-inch pie
Prep time: 15 minutes
Cook time: 30 minutes
Cost: $2.75 (that's .35/slice for something decadent and amazing)
butter: .35, 1.10, flour: .05, sugar: .10, brown sugar: .20, eggs: .20, crust: .75

Note: There may be a small chance that I forgot to add the flour to this when I made it. Whoopsie. It still turned out. In fact, it was great. I'll try it again soon with flour and see if it's any different than the thing I actually made. You know what they say--there's nothing better than a competent food blogger. I think our takeaway from this is that this pie can be messed up and still be awesome. 

Updated note: I have since made this with and without flour. I like it much better WITHOUT. Oh, it's good with. It's like a brownie pie. But if you leave that flour out, it's just the most amazing thing (and that is what I did the first time I tried it). Because of that, I'm cutting the flour out of the instructions. If you really want to add it, you can. It's 1/2 C of all-purpose flour, but this recipe is more divine without it. 

1/2 C melted butter, hot
3/4 C chocolate chips (whatever level of dark you prefer)
1/2 C brown sugar
1/2 C white sugar
2 eggs, lightly beaten
1 tsp vanilla extract
1/2 C chocolate chips
1 premade pie crust (store bought or recipe here)

Preheat oven to 350.

Put your crust in a 9-inch pie pan.

Melt butter in microwave (in a large-ish bowl, so you can add other ingredients later). Add chocolate chips, and stir. Let them sit and stir. They'll melt and you can mix them with the butter. If they don't, throw it all in the microwave for another 15-20 seconds. Stir until smooth.

Add in white sugar and brown sugar. Stir. It will be grainy.

In a separate bowl, combine eggs and vanilla and whisk. Now whisk that mixture into the chocolate mixture.

Add the 1/2 C of chocolate chips.

Bake at 350 for 30-40 minutes, or until the temperature reaches 180 degrees or so at the center. It will still be wet and you'll be like, "Should I take this out? Will it hold it's shape? Yes, and yes.)

Let cool somewhat; you can eat it warm, but not hot (it won't hold it's shape is you straight up cut it out of the oven, so take a lesson from Job and let it cool just a little, okay?).

You can eat it warm. Or put it in the fridge and eat it with those amazing chocolate chunks. (I want to go eat some more out of my fridge right now. I want to, but I shouldn't, but I want to...)

PRINTABLE RECIPE