This chocolate pie is a classic american that we all love. Is is a typicall dessert for thanksgiving and fall in general, and oh it is really charming.
I´m a cinephile, and a fan of everything else that has to do with movies. I watch trailers and start making a list of “movies to watch”; I go to the movies at least once a week; and download every original soundtrack I like. I declare myself fan of all of nancy meyer´s movies, she does, as I see it, the best light comedies and the most wonderful set designs I have seen. In fact, the house that appears in the “It´s complicated” movie with Meryl Streep is my dream house, and my favorite ever scene is when she and Steve Martin make croissants in that same movie.Jump to Recipe
I am also a food and cooking lover, so everytime there´s a cooking scene in movies, I love to then try that recipe out in real life. One of my most recent obsessions was “minny´s chocolate pie” that appears in the movie “The help”. I tried out two recipes; the first one was more like a cookie crust with chocolate pudding as the filling (pretty boring, so I threw it away); the second one though I fell in love with. It turns out there are more people like me in the world because if you google -minny´s chocolate pie- several results that claim to have the original recipe will come up.
This recipe here isn’t exactly the one we found, because as always, we made it our way. Trust me, I know it sounds weird, but is one of the best chocolate recipes i’ve tried so far.
If you like this recipe, you have to go see our pecan pie, it is absolutely delicious.
For the crust:
- 1 1/4 C all purpouse flour
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 3.2 oz (90 gr) unsalted butter cold and cut into small cubes
- 2 tbsp vegetable shortening cold and cut into small cubes
- 2 tbsp cold water
- 1/2 tsp white vinegar
For the filling:
- 1 1/2 C granulated sugar
- 2 oz (60 gr) unsalted butter melted
- 3 egg yols
- 5 tbsp cocoa powder
- 2 tbsp all purpose flour sifted
- 1 tbsp corn starch
- 12.7 oz (340 ml) evaporated milk
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1/2 tsp salt
For the crust:
- In a food processor place the flour, sugar and salt and process until combined. You can also do this by mixing with a fork or a dough blending tool.
- Add in the butter and vegetable shortening and process until you get sand-like consistency (which you can also do using a fork, a dough blending tool or using the tips of your fingers).
- After add in the cold water and the white vinegar and process (or combine with your hands) until a soft dough forms.
- Wrap this dough in plastic kitchen wrap and let it rest in the refrigerator for 30 min.
- Preheat the oven to 350°F and, once the dough has rested, take it out of the fridge and roll it out using a rolling pin on a clean and floured surface until it´s about 0.05 inches (5 mm) thick.
- Place the rolled out dough on a pie pan previously greased in a way that covers all the inside of it, making some decorations to make the edges pretty if you want to.
- Cover this by placing parchment paper or aluminium foil over it and then put something to keep it from rising too much while in the oven and for it to keep its shape. It could be uncooked rice, beans, etc.
- Bake at 350°F for 15 minutes, then take the paper and the rice or beans away, and keep baking it on its own for 5 more minutes.
- Take it out of the oven and put it aside until needed.
For the filling:
- In a big bowl, whisk the sugar, butter, egg yolks and cocoa powder together.
- Then, incorporate the flour and the cornstarch.
- Lastly, add in the evaporated milk, instant coffee, vanilla extract and salt, and carefully mix until well integrated.
- Pour this filling onto the previously baked pie crust and bake it all at 350°F for 45 minutes until the filling is set around the edges but a little jiggly in the center.
- Let it cool completely and then refrigerate for at least 2 hours. Serve with some whipped cream.