The secret to this pie is getting it done. If you don’t cook it long enough you end up with fudge sauce (which is not a bad thing) and if you cook it to long it is just a little dry, but still fantastic. This pie is sooooo rich and good that it only takes a little slice. One pie can easily serve 9-10 people. The pie will develop a crunchy, crusty top and a moist, fudgy center. I prefer the Ghiradelli cocoa, as it gives a rich chocolate flavor. The better the ingredients, the better the pie.
One note, if you make more than one pie (and you will) you need to mix each one individually or you will not achieve the crusty top that is sooooo good. Enjoy!
Servings: 9-10Prep Time: 5 minutes Cook Time: 45-60 minutes
4 Tbsp cocoa
1 1/4 c. sugar
1 Tbsp flour
1/4 c. evaporated milk
1 stick butter
1 tsp. vanilla
1 deep dish pie shell
Preheat oven to 350F.
In a large bowl mix cocoa, sugar and flour. Add eggs and whisk until mixed well.
In a glass measuring cup, cut the butter into small pieces, add milk and microwave until melted. Add vanilla.
Fold all ingredients together.
Bake in raw pie shell at 350F for 45 minutes to 1 hour or until toothpick inserted in center is clean.
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