Bake
Mint Chocolate Chip Sugar Pie
Popular on Food52
8 Reviews
Katie G.
March 14, 2021
I am also here because my pie from Erin’s book has been in the oven for about 45 minutes now and won’t set. I guess the answer is to just keep it in the oven and hope for the best.
Tara
March 14, 2021
Hi Katie, I just replied to Laura’s comment that maybe counting on “setting “ time in the fridge might also help. For me, I was baking a pie I’d never tried before so I don’t know what the end result is supposed to be texturally. Good luck! I know it’s so frustrating to have a pie not come out right.
Katie G.
March 14, 2021
So that’s the thing. I actually made the vanilla variation yesterday. I took it out after maybe 40 minutes. Put was jiggly but I thought maybe it would set up in the fridge. When I cut it that night I had some set custard but a lot of soup. And it seeped into the crust and was basically a disaster. So today I tried just making the chocolate. And now I pretty much have a burnt pie. Very depressing as I made this recipe from the book first because it said it was easy.
Tara
March 14, 2021
Sorry to hear that! It’s just *not* the best pie recipe...or there’s some magic factor like what kind of pie plate? I don’t know.... but I commiserate. Soon we will lots of beautiful spring and summer fruit for our pies. Looking forward to that!
Tara
November 26, 2020
Hi - I found this recipe while researching why tge Chocolate Sugar Pie I’m baking today from The Book of Pie is taking much muuuuch longer to set. Here Erin is using more cream, solid chocolate instead of powder, and a longer cook time, than similar recipe in her book. I have an oven thermometer so I know it’s not my oven. Followed book recipe to a t. (Wonderful results with pie crust!!!)
Laura J.
February 21, 2021
I stumbled across this while researching was why my chocolate sugar pie using Erin's recipe from the book didn't set after 36 min (recipe says 28-32 min). Good to know I'm not alone. I should have trusted my instinct about the jiggle test but thought it would set up when chilled.
Laura J.
February 22, 2021
An update: The next day I took my soupy pie from the fridge back to the oven, cooked at 375 for about 40 minutes (filling was boiling), let it cool to room temperature and then chilled in the fridge, and wouldn't you know it set up nicely! Wasn't perfect, and the exposed crust was a little tough, but still tasted good.
Tara
March 14, 2021
That is such an interesting result! I found mine set in the fridge but was gummy. I wondered if I had just stuck to her instructions and refrigerated it, would that have worked? I’m glad your pie worked out!
See what other Food52ers are saying.