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.
- 12 oz. of Rough Puff Pastry, Pie Pastry for single crust, or 1 package of ready-made Pie Dough
- 1 and ½ cups (300 g) Sugar
- 3 TBS (15 g) Unsweetened Cocoa Powder
- 4 TBS (56 g) Unsalted Butter, melted and slightly cooled
- 2 Large Eggs, lightly beaten
- ¾ cup Evaporated Milk
- 1 tsp. Vanilla Extract
- ¼ tsp. Salt
- Whipped Cream, for serving
- Roll out the pastry dough on a lightly floured surface to fit a 9-inch pie plate. Ease the dough into the plate, and trim and crimp the sides. Cover with plastic wrap and refrigerate for 30 minutes.
- Place a large baking sheet on the middle rack. Preheat the oven to 375 degrees F. Take the pastry out of the refrigerator and remove the plastic wrap. Prick the crust lightly with a fork. Cover with foil or parchment paper, and fill with pie weights. Bake the pastry on the hot baking sheet for 20 minutes, remove the pie weights and foil/parchment, and bake for an additional 5 minutes. If using rough puff pastry the middle will balloon up. To fix this gently press down on the pastry with a back of a spoon once it has fully blind baked.
- While the pastry is in the oven you can make the filling. Sift the sugar, cocoa powder, and salt together, and then mix in the melted butter, eggs, evaporated milk, and vanilla until smooth.
- Bring down the oven temperature to 350 degrees F. Pour the filling into the pie shell, and place the pie back on the hot baking sheet in the oven. Bake for 40 minutes or until the filling is set around the edged, but a little jiggly in the center. If the crust seems to be browning too much while in the oven simply cover it with foil.
- Cool the pie completely on a wire rack before cutting. Serve with whipped cream.
- Baking sheet
- 9-inch pie plate
- Plastic wrap
- Parchment paper, or foil
- Pie weights or dried beans
- Large bowl
