I waited four months for this pie.
Why, you ask, would someone like me go four months without a cookie, slice of cake, scoop of ice cream, sip of soda (Western Pennsylvanias read: pop), or bite of pie? Let’s just say that sugar and I had one of those unhealthy, borderline addictive-type relationships, and something had to be done about it…not to mention that my scale came very close to being hurled out the window after Christmas. But, now that I can look upon sweets as a normal part of a regular diet rather than the focus of my daily caloric intake, I really wanted a chocolate pie.
This is not a chocolate cream pie, but rather an interesting, almost brownie-like creation. It could definitely benefit from some whipped cream and raspberries (or raspberry sauce), fresh strawberries, or even a drizzle of melted peanut butter. It is also quite good just plain, and well worth a four-month wait.
- 1 unbaked pie crust
- 1 1/2 cups sugar
- 3 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup evaporated milk
- 1 tablespoon vanilla
- 4 tablespoons butter, melted
Preheat oven to 350 degrees.
Line a 9-inch pie plate with crust, trim the edges, and prick the bottom and sides with a fork. Line the crust with two layers of foil, fill with dried beans or pie weights, and blind bake crust for 15 minutes. Remove from oven and cool 10 minutes before filling. If using beans, pour them into a bowl and allow them to cool, then store for re-use.
In a mixing bowl, combine sugar, cocoa powder, eggs, evaporated milk, vanilla, and salt. Carefully add melted butter, taking care not to scramble the eggs.
Cover the edge of the pie with a guard or foil; bake for 30 minutes, then remove guard and bake another 20 minutes, until the pie is set. Remove from oven and cool completely; refrigerate once pie reaches room temperature.