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Ingredients
- 1-1/2 cups sugar
- 1/3 cup all-purpose flour
- 3 tablespoons baking cocoa
- 1/2 teaspoon salt
- 1-1/2 cups water
- 1 can (12 ounces) evaporated milk
- 5 large egg yolks, lightly beaten
- 1/2 cup butter
- 1 teaspoon vanilla extract
- Dough for single-crust pie
- Whipped topping and baking cocoa, optional
Directions
- 1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°.
- 2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack.
- 3. In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly.
- 4. Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Refrigerate until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts
1 piece: 488 calories, 25g fat (13g saturated fat), 184mg cholesterol, 413mg sodium, 60g carbohydrate (42g sugars, 1g fiber), 7g protein.
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