Minny’s Chocolate Pie

Since I am such a chocolate pie lover I don’t know what took me so long to get around to trying the recipe for Minny’s famous chocolate pie from The Help. Of course, there was that secret version of the recipe, but Minny will never divulge that one. This original version comes from Lee Ann Flemming and was printed in Food and Wine. It was reported in the magazine that Ms. Flemming made 53 chocolate pies during the filming of the movie, so she must be some baker.

Now I would never intentionally do anything to disrespect a baker with the experience of Ms. Fleming or Minny because they both obviously know their way around the kitchen, however, I made a minor adjustment to the recipe simply because I wanted to use less sugar. A girl like me has to save those calories anywhere she can, so I lopped off a half cup of sugar from the original. This recipe couldn’t be easier to put together, that is, unless you should happen to leave an ingredient out of the filling, then you might have to start over, but who would do that?

The pie was simply wonderful, even made with less sugar, and I recommend you bake one as soon as possible.

Print Recipe

Minny’s Chocolate Pie

1 package pie dough crust (or make your own)
1 cup sugar (original recipe uses 1 1/2 cups)
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 teaspoon vanilla extract
Whipped cream, for serving

Preheat oven to 350 degrees F. Place pie crust in a 9-inch plate. Crimp edges decoratively and prick the crust lightly with a fork. Blind bake the crust by lining with parchment or foil, then fill with pie weights or dried beans. Bake for 15 minutes, remove foil and weights and bake for about 5 more minutes. Crust should be dry but not browned.

To make the filling — Whisk together the sugar, cocoa powder, and salt. Stir in butter, eggs, evaporated milk, and vanilla until smooth. Pour the filling into the pie crust and bake for about 45 minutes. The filling should be set around the edges but a little jiggly in the center. Halfway through the baking time cover the crust with strips of foil. Cool on wire rack before cutting. Serve with whipped cream. This pie can be made ahead and refrigerated overnight.

Spilled Milk Tip #29: When you pour the filling into the baked crust, if you should then notice the evaporated milk is measured and still on the counter and NOT mixed in the filling with the rest of the ingredients, no matter how well you scrape the filling out of the crust, you’re going to have to bake a new crust and start over again.