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Minny’s Chocolate Pie

Minny’s chocolate pie with a buttery flakey crust and a delicious chocolate fudge pie filling topped with whipped cream. This chocolate pie is inspired by the movie The Help.

Minny's Chocolate Pie

YES, it’s as good as it looks. This chocolate pie tastes like a brownie with a buttery and flakey crust.

You won’t be able to stop with just one piece. It’s easy to make with simple ingredients.

If you have ever seen the movie The Help this pie is just like Minnie’s chocolate pie but without the terrible awful.

Ingredients for Minny’s Chocolate Pie

Ingredients for Chocolate Pie

The image above shows all of the ingredients you need for the chocolate pie filling, plus a pie crust and whipped cream for topping.

Pie Crust

The pie crust is best if it’s homemade, but of course a store-bought frozen or refrigerated pie crust works if you struggle making pie crusts (I’ve been there!) or want to save time.

Especially when it’s the holidays and you have multiple pies to make, why not save yourself from having to make a bunch of pie crusts?

Whether you use a homemade or store-bought pie crust, you will want to bake the crust separately first.

This helps crisp up the crust so you do not have a soggy pie at the end.

To make a homemade pie crust these are the ingredients needed:

  • All-Purpose Flour
  • Salt
  • Chilled Shortening
  • Cold Water

Chocolate Pie Filling

  • Granulated Sugar
  • Unsweetened Cocoa Powder
  • Large Eggs
  • Evaporated Milk
  • Pure Vanilla Extract
  • Salt
  • Butter
  • Whipped Cream
Minny's Chocolate Pie

How to Make Minny’s Chocolate Pie

In a bowl, add pie crust ingredients and use a pastry cutter to cut the shortening in.

On a lightly floured surface, roll into a 1″ thick disk. Wrap in plastic wrap and refrigerate for 2 hours.

Preheat the oven to 350 degrees Fahrenheit.

Remove from the refrigerator and remove plastic wrap. Roll out into a 12″ circle to ensure there is plenty to go up the sides of the pie dish and form a ribbon at the top.

Carefully transfer pie crust to pie pan. I have found it’s easiest to fold the pie crust in half for transferring and then unfold and position it so it is centered in the pan.

Create ribbon around edges using fingers. To see ways to crimp and decorate your pie crust edges check out Food 52’s tips for decorating.

Pie Dough in Pan Poked with Fork

Poke the bottom of the pie crust with a fork to prevent air bubbles from forming as it bakes.

If you have pie weights or dry beans, line the bottom of the pie with parchment paper or foil and place them inside. This helps prevent bubbling as well.

Bake for 10 minutes, remove from the oven, and remove foil/parchment paper and pie weights if used.

While the crust bakes, cream butter and sugar together in a mixing bowl. Add eggs, evaporated milk, salt, vanilla, and cocoa to the bowl. Blend well and pour into the pie crust.

Minny's Chocolate Pie

Place pie into the oven and bake for 50 minutes. It may be slightly jiggly still, it will set after you remove it from the oven and allow it to rest for at least 1 hour.

Serve with whipped cream.

Minny's Chocolate Pie with Serveware

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Enjoy!

Minny's Chocolate Pie

Minny's Chocolate Pie

Yield: 8 Servings
Prep Time: 20 minutes
Refrigeration Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours 20 minutes

Minny's chocolate pie with a buttery flakey crust and a delicious chocolate fudge pie filling topped with whipped cream. This chocolate pie is inspired by the movie The Help.

Ingredients

Pie Crust (Or use a refrigerated or frozen pie crust)

  • 1 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1/3 cup Shortening, chilled
  • 2 tbsp Cold Water

Pie Filling

  • 1 1/2 cups Granulated Sugar
  • 3 1/2 tbsp Unsweetened Cocoa Powder
  • 2 Large Eggs
  • 3/4 cup Evaporated Milk
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 4 tbsp Butter, softened
  • Whipped Cream for Topping

Instructions

  1. In a bowl, add pie crust ingredients and use a pastry cutter to cut the shortening in. On a lightly floured surface, roll into a 1" thick disk. Wrap in plastic wrap and refrigerate for 2 hours.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Remove from the refrigerator and remove plastic wrap. Roll out into a 12" circle to ensure there is plenty to go up the sides of the pie dish and form a ribbon at the top.
  4. Poke bottom of pie crust with fork to prevent air bubbles from forming as it bakes. If you have pie weights or dry beans, line the bottom of the pie with parchment paper or foil and place them inside. This helps prevent bubbling as well. Bake for 10 minutes, remove from the oven, and remove foil/parchment paper and pie weights if used.
  5. While the crust bakes, make the filling by creaming the butter and sugar together in a mixing bowl. Add eggs, evaporated milk, salt, vanilla, and cocoa to the bowl. Blend well and pour into the pie crust.
  6. Place pie into the oven and bake for 50 minutes. It may be slightly jiggly still, it will set after you remove it from the oven and allow it to rest for at least 1 hour. Serve with whipped cream.

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Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 402Total Fat 19gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 78mgSodium 308mgCarbohydrates 53gFiber 1gSugar 40gProtein 5g

Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.

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