Minny’s Chocolate Pie
Active: 20 min; Total: 1 hr 30 min
Makes one 9-inch pie
INGREDIENTS
1 packaged pie dough crust (or you can make your own)
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt
whipped cream, for serving
DIRECTIONS
Preheat the oven to 350 degrees. Ease the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for 15 minutes or until set. Remove the foil and weights and bake for about 5 minutes longer, just until the crust is dry but not browned.
Meanwhile, in a bowl, whisk the sugar with the cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil halfway though the baking {to prevent the crust brown browning too much}. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.
The chocolate pie can be refrigerated overnight.
———–
