Chocolate Pie Recipe

Submitted by Laura Swann, MACPA


Thanksgiving Tradition: When I think of holiday traditions, I am grateful to be the youngest of 7 children. Our family was big to start with and being the youngest, some of my siblings were already married and having children of their own while I was still a teenager living at home. We wanted to share Thanksgiving together but as more and more in-laws were being added, it was hard to get everyone together at the same time and on the same day; there were more and more “other-side” of the families and schedules to work with. At some point, it became a tradition to celebrate Thanksgiving on the Saturday after, instead of on the day of. This gave us all a chance to be together without having to leave early and without questioning when and where we would be. Two Thanksgiving celebrations with all the trimmings are always better than one, right?!

I inherited a love for pie from my mom and dad, and especially our homemade pie crust, often made at the eleventh hour (literally 11:00 pm). So many varieties of fruit pies, from the traditional apple and pumpkin, to black & blue (blackberry & blueberry), sweet potato, and cheese pie but my favorite has always been chocolate pie.

Here’s the recipe:


Pie Crust (this makes a top and bottom crust):

  • 2 cups flour ¾ cup shortening (Crisco)
  • 1 tsp salt Cold water – start with ½ cup and add more as needed
  • Preheat oven to 375 degrees Mix flour, shortening and salt in a large bowl and cut with a pastry blender until all flour is mixed in.
  • Add ½ cup cold water and mix with a fork until the dough comes together.
  • Add small amounts of water if needed until the dough holds together but is not wet.
  • Roll into a ball and divide into 2 equal portions.
  • Roll one ball out on a lightly floured surface and fit into a 9 inch pie plate, trimming and crimping the edges all around.
  • Using a fork, pierce the crust every inch or so, all around to prevent bubbles as it bakes.
  • Bake the shell for at least 15 minutes or until light brown.
  • Cool completely.


  • Mix 2 packs of chocolate pudding according to package directions for pie filling.
  • When the crust is completely cooled, fill with chocolate pudding and cover with plastic wrap.
  • Refrigerate until ready to eat.
  • Top with real whipped cream just prior to serving.


Enjoy! #MACPAgrateful


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