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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Ingredients:
1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes) |
1 1/2 cups sugar |
5 tablespoons dutch process cocoa |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/2 cup evaporated milk |
3 eggs, room temperature |
1/3 cup butter, melted and cooled |
1 tablespoon vanilla extract |
whipped cream |
Directions:
1. Preheat oven to 350 degrees F.
2. Prick pie shell with fork.
3. Bake 10 minutes.
4. Set aside.
5. Decrease oven temperature to 330 degrees F.
6. Combine sugar, cocoa, flour and salt in large bowl and mix well.
7. Blend in milk.
8. Beat in eggs, one at a time.
9. Add butter and vanilla and beat until smooth.
10. Pour into crust.
11. Bake until filling is puffed and set, 55-60 minutes.
12. Let cool to room temperature before serving.
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