I’ve always wanted to try Minny’s chocolate pie from Kathryn Stockett’s book The Help. Thanks to Lee Ann Flemming and Food & Wine Magazine I found the recipe. It is one of the most delicious pies I’ve ever eaten. Easy to make too! The filling is chocolatey and slightly fudgy, but also has a soft, billowy texture. I used 3/4 of my rough puff pastry as its vessel, which provided a nice buttery contrast to the chocolate flavor. I must confess that this particular version is missing one terrible awful ingredient. That’s a good thing.
PS. You can see my silly Tic Toc video on the making Minny’s Chocolate Pie here.
Let’s do it! First, roll out, and place your pastry in a 9-inch pie plate. Then blind bake it.
While the crust is blind baking in the oven make the luscious, chocolate filling.
Pour the filling into the pre-baked crust.
Place the pie back in the oven and bake until the filling is just a little bit jiggly (about 40 minutes).
Top with whipped cream, and share with someone you love.
