Chocolate Pie
Chocolate bliss is on the menu, and it couldn’t be easier to make with only two ingredients: chocolate chips and applesauce.
Sometimes, the best things in life are beautifully simple, and this two-ingredient Chocolate Pie is one of those things. With only 10 minutes of prep (and at least hour in the fridge—or freezer) you will have a dessert masterpiece that will prompt your taste buds to bust out their favorite dance moves. 😉
This recipe is all about celebrating the unassuming joys in life. No need for fancy techniques or hours spent in the kitchen. Just melt, mix, and set,— that’s it! And the best part? Since it sets in the fridge (or freezer), you can whip it up ahead of time and let it work its magic while you go about your day.
So, whether you’re craving a sweet treat for a special occasion or just want to indulge in a little chocolatey goodness on a whim, this chocolate fudgy pie has got you covered. Each and every bite is melt-in-your-mouth delicious!
Refer to the NOTES section for details on applesauce swaps, inquiries on texture, ways to cut back on calories and sugar, and how to store leftovers.
Try my single-serve Chocolate Fudge Cakes!
Chocolate Pie
Chocolate bliss is on the menu, and it couldn’t be easier to make with only two ingredients: chocolate chips and applesauce.
Ingredients
- 3 cups semi-sweet or dark chocolate chips
- 1 cup unsweetened applesauce
- Optional garnish: cocoa powder, shaved chocolate, berries, or whipped topping
Instructions
- Line the bottom of a springform cake pan with a circular piece of parchment paper. Set aside.
- Melt the chocolate chips using a double boiler or using the microwave method (see recipe notes). Once the chocolate is velvety smooth, blend in the applesauce and stir until its fully integrated into the melty chocolate.
- Pour mixture into the lined springform pan. Place in the fridge to allow the pie to firm and chill, at least one hour to overnight. NOTE: If your pie doesn’t firm to your liking, place in the freezer. See recipe notes for details. Release the springform pan and garnish with toppings of choice and serve!
Notes
Melting the chocolate
• When it comes to sweetness, you are the boss. The darkness of your chocolate will determine how sweet or intense your cake will turn out— I prefer using semi-sweet chips, which are about 50% cocoa (smack in-between milk chocolate and super-dark chocolate), but if you prefer more sweetness, use milk chocolate chips. For a more intense dark chocolate flavor, use 60 to 72% chips.
• To melt the chocolate chips in the microwave, I suggest starting with one minute, stopping and stirring, and then microwaving in 30-second increments (continuing to stop and stir after each 30-sec timeframe), until its velvety smooth. *For smaller amounts of chips, I typically start with a 30-second increment, but since this is a large batch (3 full cups), I start with one full minute to speed the process along. The reason it’s important to microwave chocolate 20 to 30 seconds at a time, is to ensure the chocolate doesn’t burn (once it burns, it’s ruined). The plan is to catch it when it’s just right… perfectly smooth and melted. Alternatively, you can use a double boiler, of course.
• My Life-Changing Hack for microwaving chocolate: Before adding your chips to the microwave-safe bowl, mist your bowl with oil spray. Then add the chips and melt away. This easy tip will make cleaning the bowl afterwards SO MUCH EASIER.
Fridge versus freezer
• Some applesauce brands will yield a softer consistency, even after the pie has been setting in the fridge for an hour or so. If that’s the case with yours, simply transfer the pie to the freezer. The freezer will result in a firmer texture without becoming frozen. In fact, in my house, we love eating it straight from the freezer. It’s a personal texture preference!
Slicing technique
• It can be a bit fussy to slice the first piece due to the bottom layer of parchment paper. Before lifting, be sure to position your serving knife between the bottom of the pie and parchment paper for easier cutting.
What if you don’t have a springform pan or prefer to make smaller pies?
• You can make personal chocolate pies, using a standard muffin tin lined with paper or silicone liners (you must use liners or the chocolate will stick). If using paper liners, I recommend doubling up. This batter will be enough for 10 to 12 muffin compartments, depending on how high you’d like to fill them. If you make 10, each personal pie will be 250 calories. If you make 12, each personal pie will be 210 calories.
• You can also make “chocolate pie bites” using a mini-muffin tin. Again, be sure to add liners to the mini compartments. This batter will make about 24 chocolate bites, at 105 calories each.
What if you don’t like applesauce?
• You can swap the applesauce for equal amounts canned pumpkin puree or fully mashed banana. You’ll get the same great taste and texture.
What if you want to cut back on sugar and/or calories?
• To cut back on sugar, combine sugar-free chocolate chips with traditional chips, or use all sugar-free chips.
• You can cut 12 thinner slices, which will be 210 calories per serving.
• You can make “personal pies” in muffin tins or “pie bites” using a mini muffin tin. See details and calories above.
How to store leftovers
•Stash leftovers in the fridge for up to four days, or freeze individual slices or an entire pie for up to one month. When freezing, be sure to wrap each separate piece or the entire pie in freezer-friendly wrap. You can enjoy straight from the freezer (it’ll be chilled and firmly fudgy) or allow to soften up on the counter, which happens quickly, in about 5 minutes or so.
• If you’re following a gluten-free diet, be sure to carefully read the packaging for each ingredient. While these foods are inherently gluten-free, gluten can sometimes be added during processing for a variety of reasons, including for flavor and consistency.
• If you’re following a dairy-free diet, ensure the chocolate you’re using is dairy-free.
Nutrition Information per serving
Calories: 320Carbohydrates: 44gProtein: 3gTotal Fat: 19g— Unsaturated Fat: 8g— Saturated Fat: 11gCholesterol: 0mgSodium: 10mgFiber: 4gTotal Sugar: 37g— Natural Sugar: 3g— Added Sugar: 34g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Can the Chocolate Chips in your Chocolate Pie be substituted with no sugar added chips like Lily’s.
Hi Abby. Yes! You can swap in no-sugar-added chips. If you give it a shot, let us know what you think.
—Team Joy
quick and delicious! Thank you!
Hi Deb! So happy to hear you enjoyed the recipe. Who doesn’t love a good-for-you Chocolate Pie?!
—Team Joy
Good morning,
Just read your recipe & I would change to sugar free chocolate 37 grams that’s too much for me. I hope it comes out good
Thank U
I love your recipes
Hi Eve. You can certainly swap for sugar-free chips. Let us know what you think! We’d love to hear your thoughts. Thanks for your comment 🙂
—Team Joy
Hello Joy, I am curious if this pie could be made with white chocolate chips? Thanks
Hi Shari. Thanks! We’ve never tried it with white chips but we’re guessing it will work perfectly. If you try it, please let us know how it turns out!
—Team Joy
If you switch to pumpkin or mashed bananas, what is the sugar count? This has too much sugar and I’d like to try the recipe if I know I can lessen the sugar.
Hi Anne. The natural sugar count will remain about the same when you go from unsweetened applesauce to pumpkin or bananas (they each contribute no added sugar, just natural sugar). The “added sugar” is all coming from the chocolate chips. You can swap in a no-added-sugar chips, like Choczero if you’d like. Hope that answers your question!
—Team Joy
I have been craving sweets lately and hate myself because I give in. This looks delicious, can not wait to try it. Thanks for sharing, hope my husband hates it so I can have it all to myself. LOL
Hi Donna. You can—and should—enjoy this healthier treat. And it’s simple enough to make that you can easily whip up a second pie if your hubby likes it as much as you do 🙂 Please let us know if you (and he) like it. We’d love to hear your thoughts.
—Team Joy
Look forward to making this, I usually use pudding!
Hi Jeanne. We’d love to hear what you think of Joy’s version when you give it a try. Thanks!
—Team Joy
Can mashed avocado be used to replace the applesauce?
Hi Gina. Yes, you can certainly swap in mashed avocado for the applesauce. If you give it a try, please let us know what you think.
—Team Joy
I wanted to try this but in a small portion to see if I liked it. I used 3 TBSP of chocolate chips and 1 TBSP OF Pumpkin puree. I put the mixture into 3 mini muffin paper liners and chilled in the refrigerator. They made great little chocolate bites. You could not taste the pumpkin. They were delicious.
Hi Laurie. Great idea to test a small portion! The muffin bites are the perfect size for a quick treat. And we’re so glad you enjoyed it with the pumpkin. Let us know if you decide to make the pie next time around.
—Team Joy
I love the flavor and minimal ingredients. My pie never seemed to harden enough to slice. I used a combination of dark chocolate and milk chocolate chips with some leftover jarred applesauce. Was my applesauce too “juicy”?
Hi Judi. We’re so sorry to hear you had some trouble with the recipe, and we’re not entirely sure what could have gone wrong. The only thing we can think of: Did you use “1 cup” applesauce? Is there any chance you may have added in more?
One tip: We suggest you put it in the freezer. It will not totally freeze, but it will firm up nicely and you should have an easy time slicing. Please let us know if you decide to try again and if it you get a firmer consistency this time around. We hope this helps!
—Team Joy
Hi Donna,
Nope. I’m a science teacher and use precise measurements. I left it in the top shelf of the fridge overnight and it was still soft. I will try it in the freezer next time with all dark chocolate chips.
You could try pumpkin puree (not pumpkin pie mix) as a substitute for the applesauce. I think you may have a point about some brands of applesauce being too “juicy”. Pumpkin puree is smoother and thicker in consistency, and works beautifully in this recipe!
Is there a certain brand of Applesauce that you recommend using for this recipe?
I used a generic store brand (Wegman’s unsweetened applesauce). I assume any brand will work, but I’ve only tested with this one. You can also swap in 1 cup of canned pumpkin puree. If you try this recipe, let me know what you think!!
Hi Judi. Thank you so much for your comments. Joy has updated the recipe above to include more information about what to do if your pie comes too soft. We hope you decide to try it again…and if you do, please let us know how it turns out. We’d love to hear your thoughts! Thanks again for all your feedback—it has been very helpful 🙂
—Team Joy
Definitely will make this delicious sounding cake!
Hope you love it as much as we do, Marlene!
Where does the “added sugar” come from?
Hi Dianne! All the added sugar is coming from the chocolate chips. If you’d like to dramatically reduce the amount, you can mix regular chips with no-added-sugar chips (like Choczero brand) or make it entirely with no sugar chips. Another idea is to make thinner slices…. the current slices are large, so instead of 8 you can cut 12. Hope that helps!
How many servings should you get from the pie?
Can you make the pie days in advance freeze thaw and serve. Or should you freeze separate slices thaw and serve?
I create 8 slices, but you can easily cut 12 smaller slices, too. Yes, you can freeze the pie! In fact, you don’t really have to allot time for it to defrost, it’ll happen veryyy fast. We often cut, serve, and devour the pie straight from the freezer. It doesn’t “freeze” solid. It just becomes firmer and more chilled in the freezer… and of course, it’ll stay fresher for longer in the freezer (a few weeks at least). Hoping you love it as much as we do. Let me know what you think!
I’m looking forward to making this dessert. Do you refrigerate the left overs?
You do–refrigerate or freeze leftovers! Hope you enjoy the pie, Larisa!
What timing do you recommend to sit in the fridge?
Hi Shawn! It should sit in the fridge at least one hour to firm, but you can leave it in the fridge for much longer than that, too… easily a couple of days with the top covered. Leftovers will need to be stored in the fridge. You can also freeze it–it’ll soften up at room temperature quickly. Hope you enjoy it!
Hi Joy! How many muffins tins would this recipe fill? Love watching your health recipes, but this is the first I’m trying!
Thanks for the kind words, Shreya! It will make 10 to 12 muffins (mini pies)… depending on how high you fill the muffin compartments. Remember to line each muffin compartment with 2x paper liners (or silicone liners) so they pull out easily. Hoping you love and devour them 🙂 Let me know what you think!!
Made it, love it!
Thrilled to hear that, Jan! Makes me so happy 😉
Hi, my pie is in the fridge now. Is this freezable?
Yes, you can freeze the chocolate pie! In fact, you can even eat it straight from the freezer. It will not completely freeze, it just gets firmer and more chilled compared to stashing in the fridge. It will also last much longer in the freezer versus the fridge. I have a whole one in the freezer right now… as well as a few leftover slices from Father’s Day in the freezer, too. Hope you love it!
Yes, Maxine! In fact, I love to eat it straight from the freezer — it becomes firmer and more chilled. It doesn’t freeze solid. Hope you enjoy it!
This is an INCREDIBLY delicious recipe/pie!
Hi Eric. We’re so glad you enjoyed it!
—Team Joy
A real disappointment. Something akin to grainy chocolate pudding. And yes I followed the recipe to the letter.
Made this yesterday and left I. Fridge overnight and it never hardened. Will try freezer.
Hi Barbara! I heard the same thing from another person — I’m so sorry for the hassle. It must be the varying composition of applesauce brands… or perhaps the chips? If it’s still not firm enough to slice from the fridge (it will not completely harden, but rather firm enough to slice soft, fudgy pieces that maintain their shape), you should definitely place in the freezer. You can slice and serve directly from the freezer (it won’t completely freeze solid). The freezer enables it to become more firmed and super-chilled. I may actually prefer eating it from the freezer over the fridge. Please keep me posted and let me know how it turns out! I’m hoping it’s a winner!
I was so excited about this until I saw the added sugars of 34g. Do you have any great desserts for diabetic diets that require little to no sugar/added sugar?
Thank you so much for your comment! We have many delicious desserts with little to no sugar or added sugar. We’re in the midst of adding new recipe categories for easy searching—simply check “Low Sugar” and/or “No Added Sugar” on our Recipe Filter based on your preference. We’ve added a few recipes to get you started and will continue to populate these pages with lots of goodies! ❤ https://joybauer.com/recipe-filter/?_diet=low-sugar
— Team Joy
I made this pie with Mott’s unsweetened applesauce and Lily’s chocolate chips (semi sweet and milk chocolate), and it was delicious! I put it in the freezer for about 30 minutes and then the refrigerator, and it was perfect! I topped it with whipped topping made from canned coconut creme sweetened with a little honey!
Hi Sandy. Love all your suggestions…and that it turned out perfectly! Wish we could see a picture of the finished product and you enjoying it 🙂
—Team Joy
So happy you enjoyed it, Sandy!! The extra topping sounds scrumptious 😉
Hi Joy, I made the chocolate applesauce desert you featured on the Today show.
They are delicious. I thought once chilled the consistency would be firmer. The texture is more like a sponge. Is this correct consistency ?
I did make them in paper lined muffin tins.
I am very much enjoyed your recipes
Thank you.
Hi Nora! So happy you’re here 😉 As for the texture on the chocolate pie, I’m learning that it changes slightly depending on the brand of applesauce you use. I used a generic store-bought brand from Wegman’s and it resulted in a smooth, (slightly airy) texture. An easy way to firm up your “mini pie muffins” is to stash them in the freezer instead of the fridge. They will not completely freeze… they’ll just become firmer and colder. I love eating them from the freezer. See what you think and please report back!!
I’d be interested to know if mixing in a few melted peanut butter chips, or maybe peppermint chips for the holidays, would work well with the chocolate? Or perhaps just peanut butter chips or peppermint chips?
Hi Liz. That sounds great actually…we’re betting it would be extra delicious! It would also be fun to sprinkle some additional “whole unmelted chips” over the top before putting the pie in the fridge for garnish/decoration. Please let us know how it turns out if you decide to try it.
—Team Joy
Loved this, I used 70% dark chocolate bars as that was what I had. I hope to add some walnuts for my next batch.. I am also taking a batch to a friend and also the ingre so she can make her own. thanks so much:)
Hi Liv. Your tweaks sound delicious. And I’m sure your friend will be thrilled to receive your gift! Hope you both love it.
—Team Joy
I made this tonight but put it into 12 silicone muffin tins. They firmed up within an hour. I used Lily’s semi sweet chips since the grandkids are coming soon. My husband and I each had one to test them out. Not sure they’re going to last very long. They’re yummy!!
I was so excited to try and make for my chocoholic husband (who needs healthy desserts)
but to my disappointment this pie came out lie a brick! seriously- I could not cut it- was like solid chocolate bar. what could I have done wrong? I used 3 cups of dark choc. chips (ghirandelli) and wegmans no sugar applesauce. stay in fridge for hour- came out a solid brick of chocolate.
Help would love to try again but must have better results-at least to slice!!
thanks