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!

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Chocolate Pie

Chocolate bliss is on the menu, and it couldn’t be easier to make with only two ingredients: chocolate chips and applesauce.
Servings: 8 slices
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes


  • 3 cups semi-sweet or dark chocolate chips
  • 1 cup unsweetened applesauce
  • Optional garnish: cocoa powder, shaved chocolate, berries, or whipped topping


  • 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!


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!