Read this to learn how to make homemade chocolate pie

This past Thursday, Blaine and I celebrated his 29th birthday. He isn’t exactly the type to willingly engage in celebratory birthday activities, so our festivities were pretty low-key, just as he prefers.

Blaine has a sweet tooth but can be picky with his desserts. He is an avid fan of his grandmother’s chocolate pie, and while she sadly is no longer with us, Blaine’s mom took it upon herself to prepare it for Blaine for his birthday each year after her passing.

I haven’t been able to get my hands on the recipe, and I doubt I would be able to prepare it to the same level of perfection Blaine’s grandmother did or his mother. My sister, however, is a hell of a cook and baker, and she very kindly volunteered to make Blaine a chocolate pie for his birthday.

I thought I would share a recipe for chocolate pie with all of you. This recipe comes from as opposed to Blaine’s grandmother, but here is hoping it is just as tasty.


  • 1 packaged pie dough crust, such as Pillsbury
  • 1 1/2 cups sugar
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs, beaten
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Whipped cream, for serving


  1. Preheat the oven to 350°F. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
  2. Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla, and salt until completely smooth.
  3. Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway through baking to prevent over-browning. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream,” the recipe explains.

Enjoy, my friends.

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