Pinspiration: Minny's Chocolate Pie

Monday, March 26, 2012

Sans her special ingredient, of course!

"Minny's Chocolate Pie from The Help" by Susie at Sweetie Pettiti

Why I Pinned It
As a Southern woman, I love to bake.  It's been bred into my bones.  I also love chocolate.  What better way to bring the two together than in the now classic chocolate pie, which played such a role in both the best-selling book The Help and the hit movie adaptation.

How It Turned Out
Just as amazing, delicious, and EASY as it seemed on Susie's blog!  This was the first pie I'd ever made, believe it or not.  While my grandmother and aunt make pies all the time, my mother is more of a cake baker.  It turned out perfectly and the best part was how quick it was to whip up - literally, an hour from ingredients to into the refrigerator to chill.  Add an hour to that and I was enjoying the yummy, chocolately goodness that made me understand why Hilly had two slices.  :)

1 refrigerated pie crust
1½ cups sugar
3 Tablespoons unsweetened cocoa
¼ cup unsalted butter, melted
2 eggs, slightly beaten
¼ teaspoon salt
1 5 oz. can evaporated milk (this is LITTLE, like canned mushroom sized can)
1 teaspoon vanilla
Heavy Whipping Cream for whipped topping

1.  Preheat your oven to 350° F.

2.  Fit crust into 9" pie pan.  Crimp edges and prick bottom and sides.  (I gave the crimping a whirl and ended up tearing the crust a little.  Luckily, I only had to smush it back together, and it turned out just fine).

3.  Mix sugar, cocoa and butter in a mixing bowl. 
4.  Add eggs and beat with a mixer 3 minutes. 
5.  Add salt, milk and vanilla. 

6.  Pour filling into shell and bake for 35-45 minutes or until edges are brown and filling is slightly set in the middle.  In my The Help-era stove (just kidding, but only sort of), it was done in around 37 minutes.
7.  While the pie is baking, go ahead and whip up some of that heavy whipping cream.  I didn't add any sugar to mine, and it turned out to be the perfect touch to temper how sweet the pie is.  Scoop the whipping cream into a tupperware container and stick it in the fridge to keep it cool.

8.  Allow to cool to the touch before popping it in the refrigerator to chill.

9.  Enjoy!

the egg test

I don't buy eggs very often, so every time I bake, I make sure they're fresh by using the egg test.  It's really easy, and here's how:
1.  Fill a tall, wide glass with water, leaving some empty space at the top, since the water will rise when you add your egg (remember Archimedes from high school physics?).
2.  Slip your egg in and see what it does.

FRESH:  Sinks to the bottom and lies on its side.  You can definitely use this egg.
NOT-SO-FRESH: Sinks to the bottom and stands up on the pointy end.  You can still use this egg.  In fact, you should use it first, since it will go bad sooner.
BAD: The egg floats.  Toss this sucker straight into the trash.

The older the egg gets, the more air enters the egg, which affects the way it floats in the water.  Fresh egg = less air = sinks.  Old egg = lots of air = floats.  Easy, right?

If any of y'all give Minny's chocolate pie a whirl, following either my directions or Susie's, let me know!  I'd love to hear how it turned out!