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    Home » Recipes » Desserts » Pies, Cobblers & Crisps » Ultra Rich Chocolate Pie with a 7 Minute Frosting

    Ultra Rich Chocolate Pie with a 7 Minute Frosting

    Published: May 22, 2015 · Modified: Sep 3, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A chocolate pie with a slice taken out.
    A chocolate pie with a slice taken out.

    Just one bite of this chocolate pie recipe and you’ll be hooked. Imagine a rich and creamy chocolate pie topped with a marshmallow type frosting. Much better than a meringue with just one additional step.  Don’t forget to add some cayenne to the crust for a bit of spice and enjoy a decadent dessert! 

    A decadent easy chocolate pie with marshmallow whipped topping.


     

    The inspiration for this chocolate pie recipe came from a cookbook that I have really enjoyed, Sweet and Vicious.  She has a great sense of humor and her recipes are a little quirky but delicious.  In this recipe, she suggested adding a dash of cayenne pepper to the pie crust so you get just a hint of spice to go along with chocolate.  That little bit of spice that you get with the rich chocolate elevates this pie.

    I would splurge and use good quality dark chocolate, there are only 2 ounces and it adds to the decadence of this dessert.  This is really more like a tart than a pie. It’s not that big, but a small slice is all you need to get your chocolate fix.

    Why you’ll love it

    • A 7 minute frosting is much more delicious than meringue and ready in 7!
    • This is an easy decadent chocolate, that’s impressive enough to serve guests.
    • This pie has a creamy chocolate filling without milk!

    How is decadent chocolate pie different from French silk or chocolate chess pie. 

    This is not a French Silk pie which is mouse like, contains cream and is not baked but will need to refrigerate for about several hours. If that’s what you’re looking for this recipe from Handle the Heat, looks amazing.

    It’s also not a Chocolate Chess Pie which is a baked custard based pie with cornmeal.  This chocolate pie recipe is a combination of the two. It’s a baked chocolate pie with a smooth creamy pudding like texture but does not contain milk. The result is a pie with a rich chocolate taste.

    A chocolate pie with a slice missing.

    What you’ll need

    • Cocoa powder – a purer form of chocolate, great to bake with and has no added sugar. I like Ghiradelli.
    • Dark chocolate – it’s worth buying a nicer quality chocolate for this recipe
    • Eggs – be sure to place these on the counter 10-15 minutes before making the pie to bring them to room temp
    • Egg whites – these are for the frosting.
    • Cream of tartar – this will help to stabilize the egg whites and acts as a leavening agent
    • Butter, sugar, flour, vanilla

    The fun part of this dessert is the FROSTING.  It tastes like marshmallows, but my mother-in-law has always called this a “seven minute frosting”.  Cooking egg whites and sugar slightly before whipping them gives the frosting a great texture that you can shape into cool designs on top of your pie or cake.

    If you haven’t tried this type of frosting, try using it in place of a meringue topping. It’s different from the topping on lemon meringue pie which is just egg whites that you beat with sugar.  A 7 minute frosting is going to be sturdier than a typical meringue topping.

    Pro Tip: Don’t let any of the egg yolk mix with the egg whites or you won’t be able to get stiff peaks. Try how some helpful tips for separating egg whites without a kitchen gadget.

    How do you make 7 minute frosting

    The difference, and what makes it more like a marshmallow than meringue, is that you heat sugar and egg whites over hot water until the sugar melts.  Then you whip it to form this awesome big marshmallow. 

    The last time I made this pie, I wasn’t paying attention and the frosting actually caught on fire in the oven! 🔥!  Not a good idea. What was funny was that we just scraped off the burnt part and it tasted like a s’more.

    To prevent this from happening, don’t put it too close to the broiler and leave the oven door slightly ajar, or don’t do what I did and forget about it. Just stand at the oven door and when it starts to brown pull it out.

    A slice of chocolate pie with a bite taken out of it.

    Step by step directions 

    Step 1

    Make a pie crust and add some cayenne to the dough. Place it in a tart pan with a removable bottom and pre-bake it. If you don’t have a tart pan you can make this in a regular pie dish. Either will work.

    Step 2

    Make the easy chocolate filling by beating eggs and sugar, then adding cocoa powder, eggs, vanilla, flour and melted chocolate.  Pour it into the partially baked pie crust and bake.

    Step 3

    Make the 7 minute frosting. Place egg whites, sugar and cream of tarter in the bowl of your electric mixer over a pan of warm water and whisk for 4 minutes until the sugar has dissolved. Take the bowl to the electric mixture and beat for 5-7 minutes until you have glossy peaks and add vanilla.

    Step 4

    Remove the pie from the oven, and turn the oven to broil, place the marshmallow like frosting on top and place under the broiler until it just starts to turn brown. 

    Pro Tip: If you forget to take your eggs out of the refrigerator 15 minutes ahead of time, simply fill a bowl of warm water and add your eggs to them for a 5 minutes.

    What’s the best way to serve a decadent chocolate pie

    The best news is this homemade chocolate pie recipe is phenomenal served warm and also at room temperature. The frosting will start to change it’s consistency when refrigerated, so store it on the counter.

    A slice of chocolate pie

    A Few Recipe Notes

    • Make sure you let the sugar dissolve in the topping or it will break down and become runny.
    • With a meringue frosting, you’ll need to store this a room temperature and not in the fridge.

    More chocolate desserts

    • A pecan slab pie cut into squares.
      Chocolate Pecan Pie Recipe
    • Two servings of chocolate cream cheese cake on a serving platter.
      Chocolate Cake with Cream Cheese Frosting
    • Black bottom chocolate cupcakes on parchment paper.
      Chocolate Black Bottom Cupcakes with Cream Cheese
    • A baking dish of chocolate cobbler topped with ice cream.
      Gooey Chocolate Cobbler or Self-Saucing Pudding

    Looking for more pie recipes

    • Go with a smaller version and make an apple or raspberry hand pie.
    • Try a cherry hand pie using puff pastry
    • For something lemony, try Lemon Chiffon Pie or Lemon Chess Pie.
    • If it’ strawberry season, then go with a Strawberry Icebox Pie
    A key lime pie with whipped cream on top.

    Make a Better Pie

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    Make sure your new pies turn out the way you want.

    You’ll get:

    • 6 exclusive new pie recipes
    • Step-by-step instructions
    • 5 video trainings (from eggs to crust)

    GET THE COOKBOOK + PIE TRAINING VIDEOS

    If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

    Chocolate pie with a marshmallow topping in a pie dish.

    Ultra Rich Chocolate Pie with a 7 Minute Frosting

    Author: Barbara Curry
    Just one bite of this Chocolate Pie recipe will be filled with a rich chocolate dessert with a marshmallow type frosting. Much better than a meringue with just one additional step.  Don't forget to add some cayenne to the crust for a bit of spice and enjoy a decadent dessert! 
    5 from 1 vote
    Print Pin
    PREP: 50 minutes minutes
    COOK: 20 minutes minutes
    Servings: 10

    Ingredients
     

    • 1 pie crust

    FILLING

    • ½ cup butter melted
    • 1 cup sugar
    • 4 tablespoons cocoa powder
    • 2 eggs room temp
    • 1 teaspoon vanilla
    • 4 tablespoons flour
    • 2 ounces dark chocolate melted and cooled slightly

    FROSTING

    • 4 egg whites room temp
    • 1 cup sugar
    • ¼ teaspoon cream of tartar
    • ½ teaspoon vanilla

    Equipment

    • Electric mixer
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 375º.
    • Prepare pie crust and add a pinch of cayenne pepper to the dough. Refrigerate. Roll out pie crust dough to a 12-13 inch round, ⅛ inch thick. Transfer to a 9 inch tart pan with a removable bottom. Crust will sink down the sides as it bakes, so press it up the sides going past the rim. Cover with foil and top with pie weights or dried beans. Bake for 20 minutes. Remove the foil and weights and prick with a fork. Cook an additional 15 minutes until lightly brown. Remove and let cool.
    • FILLING
    • With an electric mixer, beat butter and sugar together for about 3 minutes until light in color. Add cocoa powder and beat until incorporated. Add eggs one at a time until incorporated and add vanilla. Add flour and beat just until combined. Stir in melted chocolate and spoon into the pie crust.
    • Bake for 18 minutes at 375º or until the edges are firm and the center is slightly jiggly. Remove from oven and set it to Broil.

    FROSTING

    • While the pie is cooking, prepare the frosting. Fill a medium saucepan with water and place over medium heat. Set the bowl of an electric mixer over the simmering water but not touching the bottom of the saucepan. Add egg whites, sugar, and cream of tartar to the bowl and whisk for 4 minutes until the sugar dissolves and the mixture is warm but not hot.
    • Remove from heat and with the whisk attachment of an electric mixer, beat for 5-7 minutes gradually increasing the speed until you have stiff glossy peaks Add vanilla and use right away.
    • While the oven is preheating to broil, top the hot pie with dollops of frosting, making peaks. Place under the broiler for a minute, keeping the door slightly ajar as it will burn easily. You are looking for golden brown tips. Serve while warm or at room temperature.
    Barbara’s Tips + Notes
    • This can be made in a pie pan if you don’t have a tart pan with a removable bottom.
    • This is best served warm or at room temperature. 
    • When placing. under the broiler, stand at the oven door, it will only take a minute for the frosting to brown

    Nutrition

    Calories: 384kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 185mg | Potassium: 132mg | Fiber: 2g | Sugar: 42g | Vitamin A: 331IU | Calcium: 18mg | Iron: 2mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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