3 Ingredient Sweetened Condensed Chocolate Milk Pie

For me, sweetened condensed milk is a bit like the dessert equivalent of sriracha sauce. That is to say, I like to use it as a sauce for any and everything. 

I mean, seriously, have you ever tried brownies drizzled with sweetened condensed milk? Or birthday cake? Or ice cream? Try any and all of these things immediately, if you have not already. 

The other day, finding myself with a lack of dessert, I decided that wanted to make something easy, and that it had to include sweetened condensed milk. 

I had been thinking recently about the unique texture that the SCM (sweetened condensed milk) attains when baked on top of magic cookie bars, and found myself thinking that it might make for a fine texture for a tart/pie filling. I was right.

So what I did was as easy as this: I melted some chocolate into the SCM, poured it in an unbaked pie shell, and baked it up. 

While the filling remains soft all through baking, the top of the pie forms a brownie-like "crust". As the filling cools, it firms considerably.

While it's not too hard to eat, it is difficult to keep the crust intact when you cut it straight from the fridge, but seriously, I think you'll survive if it is less than pin-worthy for a moment.

As for the flavor? Perfection. It's like caramel chocolate contained in a shattery, buttery, carbohydrate hug. There is no wrong part about this pie. 

Sweetened Condensed Chocolate Milk Pie

Makes one pie - printable version here

  • 1 unbaked pie crust
  • 1 can (14 ounces) sweetened condensed milk
  • 10 ounces dark chocolate 

Preheat the oven to 350 degrees F.

In the top of a double boiler, melt together the sweetened condensed milk and chocolate until totally combined and smooth and thick. Ohhhh baaaaaby. 

Pour the mixture into the pie shell.

Bake for 30-45 minutes, or until "set" on the edges (but still with a distinct jiggle in the middle; it will set and firm as it cools) and the crust is golden. Now, I'll tell you at this moment: that big time range is because I baked this pie at high altitude, and that can make things screwy. At sea level, it might be on the lower end of things. Just keep an eye on it, ok? 

Remove from oven, and let cool to room temperature. Transfer to the fridge to chill for 1-2 hours before serving so it can attain the perfect texture.