A rich chocolate pie that goes quite well with marshmallow ice cream! It also only takes 1 bowl and a whisk, so clean-up’s a snap!

Ingredients:

• 1 unbaked 9″ deep-dish pie shell (if using a frozen crust, let it come up to room temperature or your pie will bake unevenly/very very slowly)
• 1 1/2 cups sugar
• 3 heaping tablespoons cocoa powder
• pinch of salt
• 5 ounces evaporated milk
• 1/4 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla

Preheat oven to 350 degrees. If using a homemade pie crust, prepare the crust and place it in a 9″ deep-dish pan, then set aside.

Whisk together the sugar, cocoa, and salt in a medium bowl.

Add the evaporated milk, eggs, and vanilla, stirring until completely combined – no one wants a mouthful of plain cocoa powder!

Pour the  mixture into the prepared crust.

Bake 45-50 minutes. The middle will still be slightly jiggly- that’s ok. If it seems like the entire filling remains jiggly, under a firm top layer, you may want to put it back for another few minutes. Some jiggle = normal, lots of jiggle = uncooked pie.

Cool on a wire rack, then serve either still a bit warm, or after chilling. Add cold ice cream to a warm slice of pie and you’ve got a hit!

Chocolate Chess Pie

From Ezra Pound Cake.

• 1 unbaked 9″ deep-dish pie shell (if using a frozen crust, let it come up to room temperature)
• 1 1/2 cups sugar
• 3 heaping tablespoons cocoa powder
• pinch of salt
• 5 ounces evaporated milk
• 1/4 cup butter, melted
• 2 eggs, beaten
• 1 teaspoon vanilla

Preheat oven to 350 degrees. If using a homemade pie crust, prepare the crust and place it in a 9″ deep-dish pan, then set aside.

Whisk together the sugar, cocoa, and salt in a medium bowl. Add the evaporated milk, eggs, and vanilla, stirring until completely combined – no one wants a mouthful of plain cocoa powder! Pour the  mixture into the prepared crust, and bake 45-50 minutes. The middle will still be slightly jiggly- that’s ok.

Cool on a wire rack, then serve either still a bit warm, or after chilling.