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It can sometimes be difficult to find recipes for pies without eggs, and especially for sweet pies that are practically cake. That’s exactly what you’ll get though with this eggless chocolate pie recipe.

Eggless Chocolate Pie Recipe

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My family is full of pie fans. There are some pies I really like, but I’m more of a cake person myself. That’s why I usually gravitate to the sweeter and pudding kind of pies overall. Amazingly though, until recently, I have never made a simple chocolate pie before.

With all of my recipes for pies without eggs I have had readers reaching out and asking if I have egg-free recipes for this kind of pie or that kind. One that I have many requests for is a chocolate pie. I didn’t have a recipe for such a pie, but I’m always up for anything chocolate so I went on a mission to create an eggless chocolate pie recipe.

I spent a lot of time looking at different chocolate pie recipes to find one that I thought would modify well and still turn out good. Eventually I decided to work with this recipe for Easy Chocolate Pie from Belly Full.

The original recipe called for two large eggs, but it also called for five ounces of evaporated milk. This meant that it would be very easy to replace the eggs with corn starch.

What You Need to Make a Chocolate Pie Recipe with No Eggs

• 1 1/4 Cups sugar
• 3 1/2 Tablespoons cocoa powder
• 4 Tablespoons cornstarch
• 1/4 Cup of butter
• 5 Ounces evaporated milk
• 9 Inch pie crust
• Whipped cream

How to Make an Egg-Free Chocolate Pie

Adjusting a pie recipe to be eggless isn’t always an easy process. Often times I have to tweak the recipe several times to get it the way I want it, but this eggless chocolate pie recipe was quite easy.

Overall I love this recipe. The chocolate pie filling tastes like an amazing and rich brownie, which is right up my ally. The only thing I didn’t like is that the filling is kind of flat. It doesn’t have much volume after it’s done baking, so you could end up with a lot of crust above the pie. I had wondered if this was due to the lack of eggs, but after reading comments on the original post I based my recipe on I found that this is simply how this recipe works out.

The first thing you need to do to make your egg-free chocolate pie is to prepare the pie crust. You are welcome to make you own. I am not afraid to admit that I get pretty lazy when it comes to pie crusts. I prefer to save time by buying a premade Pillsbury crust. Their crusts are actually quite good, and they are egg-free.

As I mentioned above the filling doesn’t have a lot of volume. The one thing I would tweak about how I make this recipe is I would shape the crust differently on the pie plate. I have a habit of getting it as high on the plate as I can because I have had some pies boil over behind the crust and that is always a mess. This pie would do better with the pie crust being lower, even if it does make it a bit thicker. That way it won’t look quite as silly when you serve it like mine did.

Once you have the crust ready it’s time to make the pie filling. The first thing you need to do is mix the sugar and cocoa powder together in a large mixing bowl.

Next you need to combine the evaporated milk with the cornstarch. Now if you’re lucky you’ll be able to buy a 5 oz can of evaporated milk at your grocery store. I couldn’t find any that size at my store, so I measured out 5 ounces in a Pyrex measuring cup. If you did find the right size can you can pour the milk into any small bowl.

Once you have poured the milk into something you should add the cornstarch and then whisk the two ingredients together. You want to dissolve as much of the cornstarch into the milk as you possibly can. It doesn’t take a long time to whisk, but keep at it until it seems as dissolved as you’re going to get it.

When you’re done whisking pour the milk into the sugar mixture and add the butter. Then mix everything together until the batter is smooth. You’ll likely find a bit speckely looking from the cornstarch.

Pour the batter into your pie crust and then bake the pie at 350 for 50-55 minutes. When the pie is done the filling will likely look a bit wet and wiggly still. That’s normal for this pie. The filling will continue to set as it cools. You need to plan on allowing the pie 1-2 hours to cool after it is out of the oven.

When it’s time to serve don’t forget to add the whipped topping! Then watch your guests enjoy this amazing yummy pie!

More Recipes without Eggs

• Easy Egg-Free Banana Bread
• Egg-Free Chocolate Cherry Bundt Cake Recipe
• Egg-Free Meatloaf: The Perfect Easy Meatloaf Recipe