Cooking with Carol: The Best Chocolate Pie (Ever)

Joy Moore and her husband Gordon have lived in Peachtree Corners since 1986. At that time their two daughters, Amy and Ashley, were four and two so Peachtree Corners was always home to them. An active family, they were always involved in their neighborhood with swim team, tennis and lifeguarding among other things.

When the girls were grown and gone, Joy and Gordon were ready to move and could think of no better place to go, than to another neighborhood right here in Peachtree Corners.

Years ago Moore received a Christmas gift of a Centennial cookbook from her Alma Mater. She found a chocolate pie recipe there called Best Chocolate Pie and she soon agreed with that title.

She took it to a family Thanksgiving dinner and was told that she could come back the following Thanksgiving only if she brought another chocolate pie. When she visits her sister’s house the family says. “Hi Joy. Where’s the pie?” Moore says, “I always leave them whatever’s left and there usually is some since the recipe makes two pies.” 

Try this yummy pie at your house sooner than later.

Best Chocolate Pie (or Joy’s Chocolate Pie)

Preheat oven to 350°
2 partially baked pie shells. Bake them for 10 minutes at 350°, then let them cool for at least 10 minutes.
1 cup semi-sweet chocolate chips
2 cups sugar
4 eggs
1 cup coconut
1 cup chopped pecans, or walnuts will do.
2 sticks butter (1 cup)

In a microwave safe dish melt butter and chocolate chips, 1½ -2 minutes at a time, stirring after each heating blast. The chocolate chips can burn, and then where would you be? Standing in your kitchen hoping you have more chocolate chips and butter, that’s where. 

Stir in all of the remaining ingredients.

Pour into the 2 partially baked pie shells and bake at 350° for 45 minutes. 

Serve warm with vanilla ice cream, or cold with vanilla ice cream, or warm without vanilla ice cream, or cold without vanilla ice cream. You get the idea; it’s good no matter how you serve it.