God bless you, Quilter in the Gap.
She posted a link to a chocolate pie recipe at 6:30 Saturday morning, and it looked so delectable that 3 hours later, the pie you see above was cooling on my counter. Words cannot describe this pie. It is without a doubt the best pie I have ever eaten (and I don't say that lightly, because I've eaten a lot of pie in my day). So ladies, stop whatever you're doing, and go make one. Even if you hate baking, I promise you it's worth every bit of the effort, and then some.
I took this pie to a cookout Saturday afternoon (a bunch of the young married couples from our church were getting together), and I'm not lying when I tell you it was completely gone 10 minutes after the first slice was cut. There was complete silence as we all sat around eating it - men and women alike. I'm pretty sure this pie could single-handedly bring about world peace if given the chance.
So, before I share the recipe, I'll give you my 2 cents...
- The blogger that originally posted this recipe is right - the crust is inconsequential. It feels borderline blasphemous saying that, because I'm a firm believer in homemade pie crusts. If I'm gonna eat the calories, it's gonna be a flaky, delicious crust, rather than a cardboard pre-made one. But in this instance, no one cares about the crust...it's merely a vehicle for transporting the smooth, heavenly filling into your gullet. Therefore, don't waste your time making a homemade one. Just slap one from your grocer's freezer section in that pan and roll with it.
- Growing up, I remember sitting in my grandma's kitchen listening to seasoned Southern cooks compare recipes and share tips that had been passed down for generations. Sadly, a recipe for Chocolate Pie wasn't in my family's repertoire, but I do remember one important thing from listening to those ladies all those years: any chocolate pie worth it's salt has a secret ingredient - caramel.
Southern Chocolate Pie
(adapted from this recipe)
1 frozen/refrigerated pie crust
1 1/2 cups sugar
3 tbsp. unsweetened cocoa (I substituted Hershey's Special Dark Baking Cocoa)
1/4 cup unsalted butter, melted
2 eggs, slightly beaten
1/4 tsp. salt
1 - 5 oz. can evaporated milk (it's the teeny tiny can, not the normal 12 oz. can used in most recipes)
1 tsp. vanilla extract
1/4 cup caramel (caramel sundae topping works fine)
Pinch of cinnamon
- Preheat oven to 350 degrees. Press crust into a 9" pie pan. Crimp edges and prick bottom and sides with a fork.
- In the bowl of your mixer, combine sugar, cocoa, and cinnamon. Start the mixer and gradually pour in the melted butter.
- Add eggs, one at a time (making sure the first egg has been incorporated before adding the second). Once both eggs have been added, mix for 3 minutes.
- Add salt, evaporated milk and vanilla. While the mixer is still running, drizzle in the caramel.
- Pour filling into unbaked crust and bake for 35-45 minutes or until crust is brown and the filling is slightly set in the middle. Cool completely before serving.