1 - 1 1/4 - cups sugar (your preference)
3 - tablespoons unsweetened cocoa powder
2 - eggs
1 - (5 oz.) can evaporated milk (2/3 cup)
1/4 - cup melted butter, softened (1/2 stick)
1 - teaspoon vanilla extract
1 - refrigerated pie crust
Preheat oven to 350 degrees. Mix sugar and cocoa together. If you dont want it real sweet us one cup sugar. Using a electric mixer beat the eggs then add the cocoa mixture. Beat in the milk, melted butter, and vanilla. Pour mixture into a 9-inch unbaked pie shell and bake for 45 minutes or until set. (I recommend covering the pie's edges with foil or a pie guard after the first 20 minutes, or when edges attain a good brown color... so they don't burn.) The center will still be a bit shaky when the pie is taken from the oven. Do Not Over bake and let cool completely before serving. Top with whipped cream if desired.
Note: This pie is best if you let it sit and cool... I know that can be sometimes hard, but it will be runny if you don't. The final consistency should be like a pecan pie after you let cool completely. The pie filling will also puff up in the oven and settles back down upon cooling. I was reading original chess pie recipes have the addition of one tablespoon of cornmeal. I might add that next time to compare and see what version I like best.