An incredibly rich and dense chocolate pie that is a cinch to make…I happened upon this pin, and as it was entitled Minnie’s Chocolate Pie, as in, Minnie from The Help, I was quite curious. But, no, not that pie.
In true librarian fashion, or perhaps just in true skeptic fashion, my first thought was, “Really? Minnie’s pie? Did Kathryn Stockett publish a recipe?” Well, yes, she did, but this is not the recipe. Ms. Stockett’s recipe is from her family’s maid, Demetrie. It’s a standard chocolate custard pie, and while I fully intend to make it this weekend, the day I made this pie, I was looking for something a bit easier.
And, well, this pie is indeed easier. You will have to melt the chocolate, but then all you do is blend all of the ingredients in the blender. How easy is that? If you’re really in a time crunch, you can use a packaged pie crust, but I just made my own.
Now, the recipe….
12oz bag semi-sweet chocolate chips
1/3 cup unsalted butter
1 tablespoon vanilla
1 tablespoons instant espresso
2/3 cups evaporated milk
3 large eggs
1/4 cup flour
1/4 teaspoon salt
1 deep dish pie crust, homemade or bought, your choice
Whipped cream, optional
1 pint heavy whipping cream
1/2 cup powdered sugar
Combine chocolate chips and butter in a microwave safe bowl – heat for 1 minute, stir, and heat in 30 second intervals until smooth (You can also do this on the stove)
Place the brown sugar, melted chocolate chip mixture, vanilla, espresso powder, evaporated milk, flour, and salt into a blender. Blend until smooth, then add in eggs, and blend until mixed.
Pour into pie shell.
Place into 400 degree oven and immediately lower temperature to 325 degrees.
Bake for 50 minutes, or until the center of the pie is set.
Remove from oven and allow to cool to room temperature before serving.
To make whipped cream:
In a stand mixer, beat the heavy whipping cream until soft peaks form.
Add the powdered sugar to the cream then beat until stiff.
Slice pie into thin wedges and dollop with whipped cream, if desired.