Minny's Chocolate Pie

Minny's Chocolate Pie

1 package pie dough crust (or make your own)

1 cup sugar (original recipe uses 1 1/2 cups)

3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

4 tablespoons unsalted butter, melted

2 large eggs, beaten

3/4 cup evaporated milk

1 teaspoon vanilla extract

Whipped cream, for serving

Preheat oven to 350 degrees F. Place pie crust in a 9-inch plate. Crimp edges decoratively and prick the crust lightly with a fork. Blind bake the crust by lining with parchment or foil, then fill with pie weights or dried beans. Bake for 15 minutes, remove foil and weights and bake for about 5 more minutes. Crust should be dry but not browned.

To make the filling -- Whisk together the sugar, cocoa powder, and salt. Stir in butter, eggs, evaporated milk, and vanilla until smooth. Pour the filling into the pie crust and bake for about 45 minutes. The filling should be set around the edges but a little jiggly in the center. Halfway through the baking time cover the crust with strips of foil. Cool on wire rack before cutting. Serve with whipped cream. This pie can be made ahead and refrigerated overnight.

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