Minny's Chocolate Pie

On the Menu Today~
Minny's Chocolate Pie

Food From Fiction Blog Hop
Minny's Chocolate Pie
The Help~
By: Kathryn Stockett

If you love chocolate,
You are going to LOVE this easy-to-make pie!
I have made many pies and
I can honestly say this is one of the
easiest pies that I have ever made and
one of the most delicious.

Minny's Chocolate Pie is wonderful served
at room temperature or chilled.
It can be served with whipped cream or
with a dusting of confectioners' sugar.

It didn't take long for me to decide on this pie!
I did some research and found out
that newspaper columnist, Lee Ann Flemming,
made 53 chocolate pies during the filming of the movie,
including 12 vegan and gluten-free versions.
She prepared all of the pies in just one day...
This is the actual recipe she used
to make the chocolate pies for the movie.
Lee Ann Flemming has since put her recipe online,
bless her little heart, so now we all can enjoy her delicious pie.

Below is the recipe to re-create Minny's Chocolate Pie,
Minus her "secret" ingredient!
If you read the book or watched the movie,
you know what Minny's "secret" ingredient is.
Her "secret" ingredient was in the pie she baked for Hilly....
the very same pie that Hilly ate...
Of course,
this recipe doesn't include her "secret" ingredient and
we're all thankful for that!

Not sure what I'm referring too?
Then you need to read the book or
watch the movie....
One thing is for certain,
you need to make this pie~

This recipe calls for using a packaged pie crust...
Some pies rely on a good crust,
the crust adds to the pie..
Some pies need a good ol'
made-from-scratch kinda crust...

Not with this pie...
With this pie,
the crust is really insignificant.
Why?
Minny's Chocolate Pie,
is all about the Chocolate Filling~

Minny's Chocolate Pie

Ingredients

• 1 package refrigerated pie dough crust (such as Pillsbury)
• 1 1/2 cups sugar
• 3 tablespoons unsweetened cocoa powder
• 4 tablespoons unsalted butter, melted
• 2 large eggs, beaten
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
•  whipped cream for serving, optional

1. Preheat the oven to 350º
2. Ease the pie crust into a 9-inch pie plate, crimp the edges decoratively. Prick the crust lightly with a fork. Line the crust with foil or parchment paper. Fill with pie weights, dried beans or dried rice. Bake for 15 minutes or until set. Remove the foil and weights. Bake for 5 minutes longer or just until the crust is dry but not browned.
3. Meanwhile, in a large bowl, whisk the sugar, cocoa powder, butter, eggs, evaporated milk, vanilla and salt until smooth.
4. Pour the filling into the baked pie shell. Bake for 45 minutes or until the filling is set around the edges but a little jiggly in the center. Cover the edge of the crust with strips of foil, remove foil halfway through baking, to help prevent over browning.
5. Transfer the pie to a wire rack. Let cool completely before cutting into wedges.

Serve with whipped cream or 

dust the pie with confectioners' sugar.

Chocolate , Pie

*Source: Inspired from the book The Help.
Recipe found online at Food and Wine
Contributed by Lee Ann Flemming~