Decadent Chocolate Pie

(2)
4 reviews.
  • 20 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 375°F. Place pie crust in ungreased 9-inch pie plate. Press crust firmly against side and bottom; flute.
  2. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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