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Decadent Chocolate Pie

(2)
  4 reviews
  • 20 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 12 servings
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A simple, to-die-for chocolate pie (think mega-indulgent) has two easy topping options: Salted Caramel Rum Sauce or Raspberry Cocktail Coulis.

Pie

1
Pillsbury™ refrigerated pie crust, softened as directed on box
3/4
cup semisweet chocolate chips
1/2
cup butter
3/4
cup granulated sugar
3
eggs
1/2
cup unsweetened baking cocoa

Salted Caramel Rum Sauce, if desired

1/4
cup dark rum
1/2
cup caramel topping
1/2
teaspoon coarse (kosher or sea) salt

Raspberry Cocktail Coulis, if desired

2
cups fresh or frozen (thawed) raspberries
1
tablespoon raspberry-flavored liqueur
1/4
cup powdered sugar

Steps

  • 1 Heat oven to 375°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
  • 2 In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat in granulated sugar and eggs with whisk. Beat in cocoa.
  • 3 Pour chocolate mixture into pie plate. Bake about 25 minutes or until top of chocolate mixture just forms a thin crust (pie will not be completely set in center). Cool 20 minutes.
  • 4 Heat 1-quart saucepan over medium heat. Add rum, and cook until reduced by half. Add caramel topping, stirring until well mixed. Top with salt, and drizzle over cooled pie.
  • 5 In blender, place raspberries, liqueur and powdered sugar. Cover; blend on medium speed 5 to 10 seconds or until well mixed and raspberries are pureed. Press through fine strainer to remove seeds, and drizzle over cooled pie.
  • 1 Heat oven to 375°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
  • 2 In medium microwavable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted. Beat in granulated sugar and eggs with whisk. Beat in cocoa.
  • 3 Pour chocolate mixture into pie plate. Bake about 25 minutes or until top of chocolate mixture just forms a thin crust (pie will not be completely set in center). Cool 20 minutes.
  • 4 Heat 1-quart saucepan over medium heat. Add rum, and cook until reduced by half. Add caramel topping, stirring until well mixed. Top with salt, and drizzle over cooled pie.
  • 5 In blender, place raspberries, liqueur and powdered sugar. Cover; blend on medium speed 5 to 10 seconds or until well mixed and raspberries are pureed. Press through fine strainer to remove seeds, and drizzle over cooled pie.

Expert Tips

Pie baking can be even easier when you use Pet-Ritz® frozen pie crusts. Find them in the freezer case with a precrimped edge, ready to use. The disposable pan makes clean up a snap.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Pie Only)
Calories
290
% Daily Value
Total Fat
16g
25%
Saturated Fat
9g
45%
Trans Fat
0g
0%
Cholesterol
75mg
25%
Sodium
170mg
7%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
4%
Protein
3g
3%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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