Ingredients
Units
Scale
- 1-9-inch Pie Crust, homemade or store-bought
- 2 Large Eggs, at room temperature
- 250 grams (1 1/4 Cups) Granulated/ Caster Sugar
- 1/2 Teaspoon Salt
- 2 Tablespoons All-Purpose/ Plain Flour
- 4 Tablespoons Dutch-Process Cocoa Powder
- 4oz (1/2 Cup) Unsalted Butter, melted
- 5oz (1/2 Cup + 2 Tablespoons) Evaporated Milk
- 1 Teaspoon Pure Vanilla Extract
Optional: Whipped Cream
Instructions
- Preheat oven to 425F/218C and line 9-inch pie dish with pie dough. Crumble up a piece of parchment paper and uncrumble then cover pie dough with it, place pie weights or rice on top. Par-bake pie crust for 8-10 miuntes, until just set and starting to get some light golden color. Take out of the oven and place on a wire rack to cool. Adjust oven to 350F/180C.
- In a large bowl whisk together the eggs, granulated sugar, and salt. Once fully combined add the flour and cocoa powder. Make sure to scrape down the sides of the bowl to make sure it is all evenly combined.
- Whisk in the melted butter, evaporated milk, and vanilla extract. Pour into par-baked pie crust and bake for 35-45 minutes. I like to use an instant-read thermometer to check the internal temperature, the pie is done when the center reaches 200F/93C. Place the pie on a wire rack to cool completely.
- Serve room temperature with a dollop of whipped cream, if desired. Store leftovers at room temperature for up to 3 days.
- Prep Time: 10
- Category: Dessert
- Method: Bake
- Cuisine: American
