Decadent Chocolate Pie

A simple, to-die-for chocolate pie (think mega-indulgent) has two easy topping options: Salted Caramel Rum Sauce or Raspberry Cocktail Coulis.

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 12
  • servings 12
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Pie Only)
Calories
290
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
170mg
170%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.