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Murray’s Chocolate Pies

Murray’s Chocolate Pies


My Dad, Murray McConnell, began baking these pies quite a few years ago and soon gained quite a reputation.  Try as I may, I can’t figure out a way to make them a “health food” – unless you count pure goodness and satisfaction as a health benefit (which in some cases, may be  enough to quality).  Anyway, Dad started baking these pies and soon he was delivering them to friends and relatives – especially at times when they needed a little extra comfort.  Hence, they then became known as “funeral pies” – my Mom even called them that when she hand-wrote the recipe into one of my well-worn cookbooks.  One of Dad’s friends (who has since passed on) asked him at church one Sunday “how sick do you have to be to get one of those pies?”  – Dad soon delivered one to his home.

They are easy, very delicious, full of sugar and cocoa (you don’t need a very big slice to satisfy your sweet tooth) and I think they are worthy of spending some of your 20%!


  • 3 cups sugar
  • 6 Tablespoons cocoa
  • pinch of salt
  • 2 cans (5 ounces each) evaporated milk
  • 1 stick butter, melted
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 unbaked frozen pie shells (regular, not deep-dish)


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1.  Prepare the pie shells

  • Crack the eggs in a bowl and whisk lightly.  With a pastry brush, apply egg to the surface of the pie crust – this is an egg wash.
  • Bake the crusts in a preheated 350 degree oven for 5-6 minutes.

2.  Make the batter

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  • Sift the dry ingredients together.
  • Whisk the wet ingredients together.
  • Combine the dry  & wet and whisk until well blended.
  • Pour into prepared pie crusts.
  • Bake at 350 degrees for 30-35 minutes, until pies are “set”.
  • Eat and enjoy!

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