I have one of the best pies for you. Just in time for National Pi Day - 3/14.
It's chocolate/espresso and it's easy as 3.14159265359...
Rosie's Chocolate Espresso Pie
1 9" pie crust, unbaked, placed in glass pie dish
1 1/2 cups sugar
1/4 cup cocoa powder
2 TB espresso powder
1 stick unsalted butter, melted
5 oz. evaporated milk
2 eggs, beaten
1 TB vanilla
1 cup pecans, sorta chopped
Heat oven to 400°.
For the pie crust, you can make your ownor use a store-bought crust.
For store-bought crusts, I recommend the refrigerated ones that come rolled up,
two to a box (They're near the eggs.),NOT the frozen individual crusts.
Mix together:
sugar, cocoa, and espresso powder
Stir in:
melted butter
evaporated milk
beaten eggs
vanilla
Pour into:
1 unbaked pie shell
Press:
chopped pecans onto surface
Bake at 400° for 10 minutes.
Reduce heat to 325° and bake 25 more minutes,
rotating pie halfway through baking time.
I also slipped on a pie crust collar after the first 10 minutes
to keep the crust from burning.
Let cool, then refrigerate.
RESIST the temptation to slice right into this pie.
It needs to sit OVERNIGHT to set.
Now for the step-by-steps:
Have everything ready:
Pie crust is in pie dish with edges crimped.
Dry ingredients are measured:
1 1/2 cups sugar
1/4 cup cocoa powder
2 TB espresso powder
One stick of unsalted butter is melted.
Two eggs are getting to room temperature.
And I've got a small can of evaporated milk, vanilla, and a cup of pecans.
Mix sugar, cocoa, and espresso.
Beat eggs until light and frothy.
Add in eggs.
Stir in butter.
Add in the vanilla.
Beat for a minute or two.Pour into prepared shell.
Top with pecans.
Lightly press into surface.
Ready for baking.
I always use a pie collar
to keep the edges
from getting too dark.
Cook at 400° for 10 minutes.
Reduce heat to 325° and cook another 25 minutes.
The pie should barely jiggle when you move it.
Remove from oven and let cool.
Refrigerate OVERNIGHT to set.