Skip to main content
Report this ad

See also:

Recipe for Minny's Chocolate Pie from 'The Help'

Minny's Chocolate Pie
Minny's Chocolate Pie
Sarah Atkins

In preparation for the DVD release of the movie The Help on December 6, or for a lovely Thanksgiving dessert, why not whip up one of Minny’s chocolate pies? It’s silky, rich and quite irresistible—once you try it, you’ll understand why Two-Slice Hilly was such a fan.

This chocolate pie recipe is adapted from the actual recipe used for the pies in the film. Newspaper columnist Lee Ann Flemming made a total of 53 of these chocolate pies for the movie, and this is the recipe she used, with a few tweaks. The original recipe appeared in the August 2011 Food & Wine issue, and can be found here.

Should the situation call for it, unholy ingredients may be added at your discretion.

Where to buy pie baking supplies in Jacksonville, FL:

· Pie crust shields are VERY handy, as they save you from wrangling foil while your head and arms are in the hot oven. You can get either the silicone or metal ones for under 10 bucks at Bed Bath & Beyond on Southside Blvd., or online at Williams-Sonoma or Amazon.

· Pie dishes are available at many stores in Jacksonville, including Target, Wal-Mart, Bed Bath & Beyond, Williams-Sonoma and Publix.

· Pie crust makers allow you to avoid the mess of rolling out pie dough. It’s essentially a clear plastic bag you zip a blob of dough into, and then roll the dough to desired size inside the bag. No flour on the floor, no counter-scraping needed—it’s pretty great. Bed Bath & Beyond on Southside Blvd. carries it, or you can order online from Amazon.

Minny's Chocolate Pie

1 packaged pie dough crust (or you can make your own using the pastry from this Quiche Lorraine recipe)
1 1/2 cups sugar
4 tablespoons unsweetened cocoa powder
4 tablespoons butter, melted
2 large eggs, beaten
3/4 cup evaporated milk
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
whipped cream, for serving

Preheat the oven to 350 degrees. Place the pie crust into a 9-inch pie plate and crimp the edges decoratively. Prick the crust lightly with a fork. Bake for about 18 minutes, until the crust is dry but not browned (baking the crust before adding the filling is called a “blind bake”).

Before doing the blind bake, you can line the crust with parchment paper and fill with pie weights or dried garbanzo beans, but I found that it’s not really necessary. If you decide to do this, bake the crust for 15 minutes or until set, remove the parchment and weights, and bake for about 5 minutes longer, just until the crust is dry but not browned.

Meanwhile, pour sugar into a medium-size bowl and sift cocoa powder into bowl on top of sugar. Stir sugar and cocoa powder together.

Next, whisk in the butter, eggs, evaporated milk, vanilla and salt and stir until smooth.

Pour the filling into the pie shell and bake for about 45 minutes, until the filling is set around the edges but a little jiggly in the center. Cover the crust with strips of foil or a pie crust shield halfway though the baking to prevent the crust from burning. Transfer the pie to a rack and let cool completely before cutting. Serve with whipped cream. Refrigerate leftovers.


Report this ad