Monday, November 25, 2013

Chocolate Pie

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If you've seen The Help, this pie might sound familiar. I wanted a decadent and super-chocolately pie to bring to my Dad for his birthday, and knew Minnie's cake would be a winner! Pumpkin and Apple Pies are traditional for Thanksgiving, but if you want to switch it up this year Chocolate Pie is the way to go.
Make sure you cover up the crust with aluminum foil halfway through cooking so it doesn't burn. Part of my foil fell off while baking so some of the crust got a little charred, but I just used a knife to scrape off most of those parts. Fail averted! Minnie sure knew what she was doing with this chocolately pie. It's both easy and packed with chocolate. Enjoy!

Printable Recipe

  • 1 packaged pie dough crust, such as Pillsbury
  • 1 1/2 cups sugar
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 4 tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2 large eggs, beaten
  • 3/4 cup evaporated milk
  • Whipped cream, for serving
Preheat the oven to 350 degrees F. 

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 and salt. Add the butter and vanilla. Stir in eggs one at a time until combined. Finally, stir in the evaporated milk and stir 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 through baking. Transfer the pie to a rack and let cool completely before cutting into wedges. Serve with whipped cream.

MAKE AHEAD: The chocolate pie can be refrigerated overnight.

Source: Food and Wine

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