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Minny’s Chocolate Pie

Adapted from August issue of Food and Wine (as credited by several blogs)

Minny's Chocolate Pie

You know… from the movie “The Help.”  Yeah.  THAT chocolate pie.  But without Minny’s special ingredient. :)

This pie is so easy.  And you won’t believe how delicious it is. 


Single pie crust
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon vanilla
1/2 teaspoon salt
Whipped cream for serving


You will also need:

9” pie plate (I used the shallow glass kind, not a deep dish)
Parchment paper (or foil)
Pie weights or dried beans



Preheat oven to 350°F. 

Place pie crust in pie plate and crimp edges decoratively as desired.  Prick bottom of crust several times with a fork, line with parchment paper (or foil) and fill with pie weights or dried beans.  Par-bake the crust for 15 minutes or until set.  Remove from the oven and carefully lift out the parchment paper with weights and set aside.  Return to the oven and continue to bake for 5 minutes longer, just until the crust is dry but not browned.  Remove from the oven, but leave the oven on at 350°F.

While the crust is baking those last 5 minutes, in a bowl, whisk sugar and cocoa powder together.  Add the melted butter, eggs, evaporated milk, vanilla and salt and whisk until smooth.

Pour the filling into the pie shell.  Bake 40-45 minutes, until the filling is set around the edges but jiggles just a little in the center.  If you feel the crust is getting too brown in the process of baking, you may cover it with strips of foil or pie guards about half way through. 

Cool completely on a wire rack before serving.  Serve with a dollop of freshly whipped cream.

It can be made ahead of time, cooled completely, covered with plastic wrap and refrigerated over night.

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