With great pie comes great responsibility.
If you are looking for the best and easiest thing you can cook with the least effort possible, then look no further. This recipe has been with me for a long time. Truthfully, the original was given to me by a friend years ago, and I edited it to my taste. I have no idea where she may h ave gotten it...
Imagine a chocolate pie that is brownie-like, and yet it is the dreamiest fudge you have ever eaten, and creamy too, somehow.
That is this pie.
Imagine a pie that could beat your husband's grandmother's famous pie, in her very own opinion, I might add.
That is a big deal. That is this pie.
Speaking of, imagine a pie that can and does impress the most critical people you have ever cooked dessert for. A pie that satisfies the pallet of the most insane chocoholics. A pie that could possibly end a war?
Ok, that last one didn't happen, but that is
this pie. I always have to double the recipe for a larger party, and I've gotten requests for this pie so many times over the years I've lost count...
Oh, and that fancy rose and leaf arrangement I did? Most refrigerated pie crusts come with two sheets of dough, so I simply cut the shapes out of the dough, gave them an egg wash, and baked them on a cookie sheet. It was quite a bit like working with clay, minus the egg wash.
Enough talk. It's time for me to reveal a recipe I swore would stay secret for the rest of my life... Enjoy giggling to yourself every time you get a compliment on this pie, because only you know it was easier than falling off a log!
Yield: 1 chocolate pie
Ingredients for pie:
- 1 roll-out refrigerated pie dough sheet
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup (1 stick) butter
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
Ingredients for mousse:
- 1 small box instant chocolate pudding mix
- 2 cups milk (unless otherwise specified on pudding mix box)
- 3 cups Cool Whip
Make sure the Cool whip has time to defrost (don't be like me and forget).
preheat oven to 325 degrees.
Mix pudding and milk for 2 minutes, and place in fridge until completely thickened.
Roll dough out into deep pie dish and poke a few small holes in bottom with a fork. Set aside.
In a mixing bowl, beat eggs slightly, and add melted but
butter. Add the remaining ingredients excluding the flour and mix well. Finally, add the flour. Not gradually, just dump it in. I won't tell. Mix and pour into pie shell. bake for about 25 minutes or until firm. The old "jiggle test" is best for this. Allow pie to cool completely before moussing, or you will regret it. You know why.
If your pie comes out looking not-so-great, the mousse topping will fix that!
mix 1 cup pudding with 2 cups Cool Whip, so that your mousse can stand on its own. Pile mousse onto cooled pie. Best served after being refrigerated for 30 minutes.
Here is a pin-able photo for Pinterest (below)!
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