Ingredients
- 1 package pie dough crust, such as Pillsbury
- 1 1/2 cups sugar
- 3 tbsp. unsweetened cocoa powder
- 4 tbsp. unsalted butter, melted
- 2 large eggs, beaten
- 3/4 cup evaporated milk
- 1 tsp. pure vanilla extract
- 1/4 tsp. salt
- whipped cream, for serving
Preparation
Step 1
Preheat oven to 350 degrees. Ease the pie crust into a 9" pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes or until set. Remove the parchment paper and weights and bake for about 5 minutes longer.
Meanwhile, in a bowl, whisk the sugar with the cocoa, butter, eggs, evaporated milk, vanilla and salt until smooth.
Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges, but the center is still jiggly.
Cover the crust with strips of foil halfway through baking. Transfer the pie to a rack and let cool before cutting. Serve with cream.
The pie can be refrigerated overnight.