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Two quick and simple chocolate pie recipes, to add a little sweetness to your celebration.


salted chocolate tart

1 cup cream

8 ounces chocolate, chopped

2 tablespoons hazelnut liqueur

9-inch graham cracker piecrust

1/4 cup toasted hazelnuts, chopped

1 teaspoon flaky sea salt

In a medium saucepan, bring cream to a simmer. Off heat, whisk in chocolate until melted, then stir in liqueur. Pour into crust. Sprinkle with nuts and salt. Chill until set, about 2 hours.


Recipe adapted from Rachael Ray Magazine, July/August 2014



chocolate pie

2/3 cup evaporated milk

6 ounces semisweet chocolate morsels

2 tablespoons butter

1 cup sugar

2 tablespoons flour

2 eggs

2 teaspoons vanilla extract

3/4 teaspoon salt

1 (9-inch) frozen unbaked piecrust shell

Heat oven to 375F. Microwave the milk, chocolate morsels and butter in a large microwave-safe bowl, for 1 to 1 1/2 minutes, or until melted and smooth, whisking at 30 second intervals.

Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Pour mixture into pie shell.

Bake for 35 to 40 minutes or until set.

Cool 10 minutes before serving.