Chocolate Lover's Pie

Chocolate Lover's Pie

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"Vanilla and espresso are the special ingredients in this easy to make recipe that's sure to tantalize chocolate lovers."
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servings 703 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 703 kcal
  • 35%
  • Fat:
  • 48.1 g
  • 74%
  • Carbs:
  • 63.6g
  • 21%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form a 5 to 6-inch pancake.
  2. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.
  3. Make the filling: Preheat oven to 375 degrees. In a large mixing bowl, using an electric mixer, blend CRISCO(R) and sugar at medium speed until light and fluffy. Blend in eggs, one at a time.
  4. With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts and stir until combined.
  5. Assemble the pie: Transfer filling mixture to pie crust. Bake 25 minutes. Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.



This is really good, I would definitely make it again! (I also added one tbs. of milk)

This is a great pie if you're a chocoholic. I made my own crust using a different recipe, but I followed the recipe here to make the filling. However, I used walnuts instead. The pie came out ri...

John liked...said it was like a brownie pie. Very high in calories though; and not as creamy as I thought it would be.

Looks great to me !!

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