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Mary’s Chocolate Pie


  • 3 oz unsweetened chocolate
  • 1⁄2 C butter
  • 4 eggs
  • 3 Tbsp light or dark corn syrup
  • 1 1⁄2 C sugar
  • 1 tsp vanilla
  • 1⁄4 tsp salt
  • 1 uncooked 9-inch piecrust


Preheat oven to 400°. Prick the unbaked crust, line with foil, and add weights (dried beans are fine) to prevent puffing or shrinking. Prebake for 10 minutes; remove from oven.

Combine chocolate and butter in a small saucepan and set over hot water to melt (or melt gently in microwave).

Heat oven to 350°. Beat eggs in a large bowl until they are blended but not too foamy. Slowly beat in corn syrup; filling will separate if not added slowly. Add sugar as you continue to beat on low speed, then stir in vanilla and salt. Stir in cooled chocolate. Pour into prebaked piecrust (you may have more filling than you need) and bake 35 minutes or until set. It can seem a little soft in the middle but not jiggly. Serve with cold, unsweetened or lightly sweetened real whipped cream.

Serves 8.


Cooking Tips

  • An all-lard pie pastry recipe can be found at
  • If you bake piecrust with shortening, put the shortening in the freezer the day before you make the pie (or store it in the freezer). Cold shortening will make flakier pie crust.
  • Dry beans don’t need to be soaked before cooking. It shortens their cooking time (thus saving energy and time), but they’ll cook just fine. They also freeze well.

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