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Want a dessert fit for royalty? Million Dollar Chocolate Pie is like money in the bank when it comes to rich, decadent taste! An extravagant, creamy chocolate filling sits on a throne of flaky pie crust for a simple yet elegant dividend of exquisite, chocolatey superiority. Crowned with rich whipped cream, this Million Dollar Chocolate Pie takes the cake with its commanding presentation. It's truly priceless!
Want a dessert fit for royalty? Million Dollar Chocolate Pie is like money in the bank when it comes to rich, decadent taste! An extravagant, creamy chocolate filling sits on a throne of flaky pie crust for a simple yet elegant dividend of exquisite, chocolatey superiority. Crowned with rich whipped cream, this Million Dollar Chocolate Pie takes the cake with its commanding presentation. It's truly priceless!
Ingredients
- 1 (14.1-ounce 2-count) box pie crust dough, 1 pie crust reserved for another use
- 1 1/2 cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 4 tablespoons unsalted butter melted
- 2 large eggs beaten
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- whipped cream to taste, for serving
Directions
- Preheat the oven to 350 degrees F.
- In an ungreased 9-inch pie plate, add the pie crust dough and decoratively crimp the edges.
- Lightly prick the crust with a fork. Line it with aluminum foil or parchment paper and fill it with pie weights or dried beans.
- Bake the crust until it is set, about 12-15 minutes.
- Discard the foil and the weights and bake the crust until it is just dry, but not browned, about 5 minutes.
- In a large bowl, add the granulated sugar, the cocoa powder, the butter, the eggs, the evaporated milk, the vanilla extract, and the salt and whisk until it is completely smooth.
- Pour the filling into the pie shell and bake until the filling is set around the edges and a little jiggly in the center, about 45 minutes. About halfway through the baking time, cover the edges of the crust with aluminum foil to prevent over-browning.
- Transfer the pie plate to a wire rack and let the pie cool completely.
- Slice the pie, top with the whipped cream, and serve.
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