Photo by Jennifer Hitchcock

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1 9-inch pie, approximately 8 servings

  • 1 pie crust, store bought or home-made*
  • 1½ cups sugar
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 3 eggs, room temperature
  • ¾ cup butter, melted
  • 1 tablespoon vanilla
  1. Preheat oven to 350 degrees.
  2. Roll home-made or store-bought pie dough to ¼-inch thick and press into 9-inch pie dish, trimming excess. If using cookie crust, press moist ingredients into 9-inch pie dish, covering entire bottom and up the sides.
  3. Cover crust with parchment and add rice, beans, or pie weights (Adams uses pennies!). Bake for 20 minutes, or until lightly browned. Remove pie weights and parchment. Set aside.
  4. In a small bowl, whisk together sugar, cocoa powder, and salt. Set aside.
  5. In a medium bowl, whisk eggs together, then stir in sugar mixture.
  6. When egg and sugar mix is well combined, whisk in butter and vanilla.
  7. Pour mixture into par baked pie shell.
  8. Bake for about 30 minutes or until the filling has just set. Serve warm with ice cream.

*Adams also suggests substituting a regular pastry crust for a cookie crust or Snickerdoodle crust

  • from Shannon Adams of HoneyBee Bakery in Oxford, MS

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