Chocolaty Cake Pie
A rich, chocolaty cake pie featuring a moist chocolate batter topped with a luscious chocolate sauce and nuts, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Melt unsweetened chocolate in water; add 2/3 cup sugar and bring to a boil, stirring constantly.
- Remove from heat; stir in butter and 1 1/2 teaspoons vanilla extract. Set aside to cool.
- Sift together flour, 2/3 cup sugar, baking powder, and salt.
- Add shortening, milk, and 1/2 teaspoon vanilla extract to the dry ingredients.
- Beat for 2 minutes until well combined.
- Add the egg and beat until smooth.
- Pour the batter into a prepared pie shell.
- Pour the cooled chocolate sauce over the batter.
- Sprinkle the top with nuts.
- Bake in a preheated 350°F (175°C) oven for 55 to 60 minutes or until a cake tester inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using a high-quality dark chocolate instead of unsweetened chocolate. If you're out of butter, coconut oil can be a great substitute. Ensure your pie shell is well-prepared to prevent sogginess. Keep an eye on the baking time, as ovens can vary, and use a toothpick or cake tester to check for doneness.
Serving Suggestions
This chocolaty cake pie is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or whipped cream. Consider serving it alongside fresh berries for a touch of acidity. It also makes a fantastic dessert after a hearty meal or as a sweet treat during gatherings with friends or family.
Storage & Reheating
Once cooled, store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds, or enjoy cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolaty Cake Pie contains roughly 500 calories, with 3g protein, 36g carbohydrates, and 34g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1224mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this recipe?
Yes, you can substitute unsweetened chocolate with semi-sweet or dark chocolate, but adjust the sugar accordingly since these chocolates are sweeter. Melt them with a bit of butter to maintain the right consistency.
What type of pie shell works best for this recipe?
A traditional flaky pie crust is ideal for this chocolaty cake pie. You can also use a graham cracker crust for a different texture and flavor. Make sure it's pre-baked if the recipe calls for it to ensure the crust stays crisp.
How can I make this recipe gluten-free?
To make this chocolaty cake pie gluten-free, simply substitute all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, like baking powder, are also certified gluten-free to avoid cross-contamination.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).