This rich pie is creamy on the inside and crusty on the outsideāa treat for those who love chocolate, as well as for those who love interesting contrasts in texture. Serve cold for the best flavor.
Recipe information
Yield
makes one 9-inch pie
Ingredients
1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)
1Ā 1/2 cups sugar
3Ā 1/2 tablespoons cocoa
Pinch of salt
1 (12-ounce) can evaporated milk
2 eggs, beaten
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Preparation
Step 1
Preheat the oven to 350Ā°F. Line a 9-inch pie plate with the rolled-out crust.
Step 2
Mix the sugar, cocoa, and salt together, then blend in the milk, eggs, butter, and vanilla. Pour the filling into the crust.
Step 3
Bake for 45 to 50 minutes, until almost completely set. The filling should wobble very slightly in the center when the pan is jiggled. Cool to room temperature on a wire rack, then chill in the refrigerator for 2 to 3 hours or overnight before slicing. Serve chilled.
