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Dropped Chocolate Pie


Chocolate lovers rejoice! This Dropped Chocolate Pie is the best dessert for anyone that loves chocolate and has a big sweet tooth. So decadent and rich, it is sure to be a hit!

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  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 1/3 cup butter
  • 6 tablespoons cold water
  • 4 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 3 cups milk
  • 4 ounces unsweetened chocolate, chopped
  • 5 egg yolks, beaten
  • 1 tablespoon butter
  • 2 teaspoons vanilla


Servings 12
Preparation time 30mins
Cooking time 70mins
Adapted from


Step 1

In a large mixing bowl, stir together flour, cocoa powder and salt. Using a pastry blender, cut in shortening and 1/3 cup butter until pieces are pea size. Sprinkle 1 tablespoon of water over the mixture, gently tossing with a fork. Push moistened dough to the side of the bowl.

Repeat using 1 tablespoon water at a time, until all dough is moistened.

Preheat oven to 450°F.

Divide dough in half. Form each half into a ball. Cover and refrigerate ball.

On a lightly floured surface, flatten remaining ball. Roll into 12" circle. Transfer to a 9" pie plate; avoid stretching. Gently press into plate; trim edges.

Line pan with double layer of foil. Bake pastry for 8 minutes. Remove foil, bake 5 more minutes or until firm and dry. Sprinkle with the semisweet chocolate chips.

Cool completely on wire rack. Reduce oven to 325°F.

In 2-quart saucepan, stir together sugar and cornstarch. Stir in milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Slowly stir 1 cup of hot mixture into beaten egg yolks. Pour egg yolk mixture into hot filling in pan. Bring just to boiling; reduce heat. Cook and stir for 2 more minutes. Remove from heat. Stir in butter and vanilla.

Let cool 10 minutes. On lightly floured surface, flatten chilled dough. Roll to form 12" circle. Pour warm filling mixture into baked pastry shell. Place pastry top over filling, pressing into pastry edges to seal; trim edges. Gently prick top of pastry with a fork.

Bake for 25 minutes or until crust is firm and dry. Cool for 1 hour on wire rack. Cover and chill for 2 to 24 hours before serving. Invert pie onto plate and serve.

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