Casual Chocolate Pie

by Megan on April 16, 2012

Yesterday, I wore army green slacks (slacks!?) that are basically stretch pants. I wore them with my favorite gray v-neck. I obviously got dressed with plans to nap the day away. That’s just how I roll on Sundays.

Sometimes I keep it casual. Sometimes my pies keep it casual.

Don’t bother stressing out about keeping this crust a nice oval. Don’t worry if it looks like Wisconsin. Just think about eating a tasty pie. Because you see, the filling is made up of melted bittersweet chocolate, fluffy meringue, and a sprinkling of pecans. It bakes up into some sort of magical brownie-esque situation.

So just make this all casual-like. Keep it real and rustic. Eat it at a picnic table with your boo or just eat it standing over the cooling rack and high-five yourself and your pup, because this is goo-ood.

Casual Chocolate Pie
Recipe adapted from Better Homes and Gardens


crust –

  • 3/4 cup all-purpose flour
  • 1/4 t salt
  • 1 t sugar
  • 5 T cold unsalted butter
  • 1-2 T ice water
chocolatey goodness –
  • 6 oz. bittersweet chocolate, coarsely chopped
  • 2 egg whites, at room temperature*
  • 1/8 t cream of tartar
  • 1/2 t vanilla
  • 1/4 cup sugar
  • 1/8 t salt
  • 3/4 cup chopped pecans

*Run eggs under warm water if you forgot to set them out.

  1. Make the crust. Whisk together the flour, salt, and sugar. Cut the butter into the flour mixture until there are no pieces bigger than a pea. Drizzle cold water over mixture and mix until dough just comes together when pressed. Gather into a flat disk and wrap in plastic wrap. Chill for 20-30 minutes, or up to 3 days.
  2. Preheat your oven to 400°F.Roll dough out into a rough oval, about 1/8 inch thick. Transfer to a parchment lined baking sheet. Gently fold over the edges, without pressing, to form a rimmed crust. Bake for 10 minutes, or until light golden brown, but still not completely cooked.
  3. Meanwhile, melt the chocolate in the microwave for about 20 seconds or so until somewhat melted. Stir until melted completely. Set aside.
  4. In a small bowl beat egg whites, cream of tartar, and vanilla until soft peaks form. Slowly add sugar and salt. Beat until whites are stiff, but not dry. Pour pecans and chocolate over the whites and fold until uniform in color.
  5. Remove crust from the oven and reduce the oven temperature to 350°F. Dollop filling on crust, spreading until uniformly thick. Sprinkle with additional pecans. Bake for 10 minutes or until surface looks dry. Cool on the baking sheet. Transfer to a cutting board, slice, and serve.

Please Note: You can always use your favorite crust recipe or store bought pie crust for a single 9-inch pie instead of the crust recipe above.

Yay! Click HERE for a printable pdf of the recipe above.

The pajama jean of pie?

{ 16 comments… read them below or add one }

Mark April 16, 2012 at 7:56 am

Wow, this looks yummy! Thank you.


Megan April 16, 2012 at 7:11 pm

Thank YOU, Mark! For popping by!


cindy April 16, 2012 at 9:10 am

it’s a pie and a brownie thing…amazing! it’s so casual, it doesn’t even bother getting dressed up.


Megan April 16, 2012 at 7:12 pm

It’s just the jegging of pie. Perfect for eating pre-nap.


Rebecca April 16, 2012 at 11:20 am

Oh yum. I WISH I could make a pie shaped like Wisconsin, that would be pretty cool.


Megan April 16, 2012 at 7:12 pm

Yeah girl! That would be cool.


Heather April 16, 2012 at 11:26 am

This is totally my style. Stretchy pants on Sunday, chocolate and pie.


Megan April 16, 2012 at 7:12 pm

We know how to live!


danielle April 16, 2012 at 3:39 pm

hmmm… i’m wondering how this would work out with a press-in crust in a pie pan? that’s my favorite way to go for casual pie crust. i’ll have to give that a shot.


Megan April 16, 2012 at 7:12 pm

Sure! I’d say that should work just splendidly. Let me know!


Spencer April 16, 2012 at 9:28 pm

Looks delicious! I might have to try and recreate the recipe.


Megan April 17, 2012 at 8:28 am

Yeah man! Do it.


Jenn April 22, 2012 at 3:33 am

I love your photos! It makes me drool!


Megan April 22, 2012 at 10:02 am

Thanks, Jenn! <3


chefroommate April 27, 2012 at 12:25 pm

This pie looks so stress free – I love it. As I love all pie. And all things stress free.


Megan @ megbakes April 21, 2013 at 6:09 pm

I don’t know how I missed this post, but I’m in love. I get super emotional when baked treats don’t go my way. I love your philosophy of just shaping the pie casually. I should try this more often.


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