Minny’s chocolate pie with a buttery flakey crust and a delicious chocolate Hershey pie filling topped with whipped cream. This chocolate pie is inspired by the movie The Help.
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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
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
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.
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.
Place the 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.
Try these other tasty treats!
- Apple Butter Cupcakes
- Banana Nut Bread
- Cherry Puff Pastry Turnovers
- Chocolate Drop Cookies with Chocolate Buttercream Frosting
- Iced Pumpkin Bread
- Hershey’s Chocolate Cupcakes
- Pecan Tassies
- Pumpkin Bars
- Pumpkin Cupcakes
Enjoy!
Minny’s Chocolate Pie
Ingredients
Pie Crust (Or use a refrigerated or frozen pie crust)
- 1 cup All-Purpose Flour
- ½ tsp Salt
- â…“ cup Shortening, chilled
- 2 tbsp Cold Water
Pie Filling
- 1 ½ cups Granulated Sugar
- 3 ½ tbsp Unsweetened Cocoa Powder
- 2 Large Eggs
- ¾ cup Evaporated Milk
- 1 tsp Pure Vanilla Extract
- ¼ tsp Salt
- 4 tbsp Butter, softened
- [Whipped Cream for Topping]
Instructions
- 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 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.
- 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.
- 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.
- 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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