Tomato Head’s Chocolate Pie

I’ll have this for breakfast, lunch or dinner. A scoop of Cruze Family Farm Coffee Ice Cream is the perfect companion. In case you missed it, here’s the recipe that Mahasti recently shared on WBIR.


1 prepared 9 inch pie shell

3 eggs

1 cup sugar

2.5 Tbl cocoa powder

¼ cup flour

1 stuck unsalted butter

2 oz Bittersweet Chocolate


Preheat oven to 350 degrees.

Prick the bottom of the pie shell with the tines of a fork. Place in the oven for 5 minutes, just to cook the shell slightly.

Place butter and chocolate in a small bowl. Fill a pot ¼ of the way with water and bring to boil over high heat. Place small bowl of butter and chocolate on top of pot until chocolate and butter are completely melted. Remove bowl from pot – whisk until the butter and chocolate are mixed well. Allow mixture to cool for 5 minutes.

Sift together the flour and cocoa powder.

Beat eggs with sugar, using a stand mixer with a paddle attachment, or a hand held mixer, until eggs are pale yellow. Gradually add chocolate mixture with mixer running. Gradually add the flour and cocoa mixture. Beat well until all the flour is incorporated.

Pour chocolate filling into prepared pie shell. Bake for 20 – 25 minutes, or until pie domes and cracks a little around the edges.