Chocolate Chunk Pie

Makes one 9-inch pie
Adapted from American Country Cooking, Clarkson Potter, 1987

1 cup bittersweet chocolate chunks, bite-sized
2 large eggs, beaten
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
8 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1 teaspoon vanilla bean paste
1 single unbaked pie crust, rolled to an 11-inch circle
Vanilla ice cream, optional
1 cup fudge sauce, optional
1 cup chopped candied pecans, optional


Preheat the oven to 350 degrees. Line a 9-inch pie pan with the unbaked pie crust, folding the excess dough down over the outer edges of the pan to prevent the dough from shrinking.

In a large bowl mix together the chocolate chunk pieces and eggs. Add the sugars, melted butter, flour and vanilla bean paste, mixing well. Pour the filling into the pie shell, place on a sheet pan and bake in the center rack of the oven for 30 minutes, or until the filling is bubbling. Remove from oven, cool about 10 minutes, then carefully trim away the excess crust from the sides using a paring knife.

Serve warm. Optional plating: place a thin slice of pie on each plate, top with a scoop of vanilla ice cream, a drizzle of hot fudge sauce, and top with chopped candied pecans.

COOK'S NOTES: You may substitute 1 cup of semi-sweet chocolate chips instead of chocolate chunks for a more traditional pie. To keep things easy, use good quality ready-made pie dough, hot fudge sauce and candied pecans. A small plastic squeeze bottle filled with warmed fudge sauce is great way to add the chocolate drizzles to the plates.