Tuesday, June 7, 2016


With no dessert in the house and my sweet tooth aching, I thought about making a lemon pie recipe I found to surprise my husband. The only thing was I was feeling lazy and didn't want to make a pie crust. 

I walked in my sewing room and there on the floor was this recipe for Andrew's Chocolate Pie. It had fallen out of my bookcase. The fabulous thing about it....it didn't require a pie crust. The writeup said it made its own crust. Sounded like a winner to me and why eat lemon when you can have chocolate.

The recipe was featured in a 1991 Good Housekeeping's magazine feature called Cookbook Corner. The recipe was included in a cookbook called Centennial Celebration Cookbook offered by the Alexander Graham Bell Association. The article said the profits were going to help fund educational and employment opportunities for the hearing-impaired. It sounds like it might be a fabulous cookbook. While it includes recipes from some famous people, it didn't indicate who the Andrew was. The magazine was featuring the recipe because they liked the idea that the pie made its own crust.

The recipe went together so quickly and easily. AND even better....it tastes absolutely delicious! Definitely for the chocolate lover!

The recipe said to top it with whipped cream. I didn't. I ate my first piece plain and loved it. I think it would also taste fantastic with a scoop of ice cream.


1       stick margarine or butter, melted (I chose to use unsalted butter)
2      squares semisweet chocolate, melted
1       cup sugar
2      eggs, well-beaten
1/2   cup all-purpose flour, sifted
1/2   teaspoon vanilla
pinch of salt

Preheat oven to 350 degrees F. Grease an 8 - inch pie plate. (The smallest one I have is 8 - 1/2 - inch.)

Melt the butter and chocolate in a bowl in the microwave. (I heated it on high for 30 seconds, checked it, and heated it for 30 more seconds. Then stirred it to finish melting it.)

Add the sugar and stir well.

Beat the eggs and add them to mixture.

Add vanilla and salt.

Add the sifted flour.

Pour into pie plate.

Bake for 25 to 30 minutes. (I baked mine 25 minutes since it was thinner than it was supposed to be.)

Cool on wire rack.

It may not look like much but "don't judge a book by its cover".


  1. It looks delicious! Just have to Google how to substitute cocoa for the chocolate squares. Linda@Wetcreek Blog

    1. Hi Linda, I did some research and found out that 3 tablespoons unsweetened cocoa + 1 tablespoon fat ( butter, shortening, or oil) = 1 ounce chocolate square. The recipe calls for semi-sweet chocolate squares so the pie will be less sweet if you use the above substitution. The pie is very sweet but this might be okay if you are used to less sweet desserts.
      I had to go online to find the substitution for semi-sweet chocolate squares. To the 3 tablespoons of unsweetened cocoa and 1 tablespoon "fat" add 4 teaspoons of sugar. Remember these amounts substitute for 1 square and the recipe calls for 2 squares so you will need to double it.
      In my research I found the substitution using semi-sweet chocolate chips which I thought was interesting. About 1/3 cup of semi-sweet chocolate chips will substitute for the 2 squares (ounces) of semi-sweet chocolate.
      I really wanted to use a sugar substitute (either a blend or stevia) for the sugar in the pie, but I wanted to make sure it was going to be successful. I might consider using the full amount for the pie but use a substitute for the sugar in the substitution using the unsweetened cocoa.
      Would love to hear how it turns out using the unsweetened cocoa, etc.